The only problem with Costco coconut clusters is they are FULL of sugar! Most of the coconut clusters from Costco use simple ingredients (you can also get these from Woolworths as well).

This keto coconut clusters recipe is going to show you how to replace the sugar and keep it keto-friendly!

Estimated reading time: 4 minutes

Keto Coconut Clusters Ingredients

Coconut Flakes: I used the unsweetened variety from Woolworths. They are raw and have loads of healthy fibre. Use any unsweetened raw coconut flakes you can find at your local grocery store. Unfortunately, pre-toasted flakes won’t work for this recipe.

Pepitas: Otherwise known as pumpkin seeds, I used the raw pepitas you can generally find in the baking section of your local grocery store.

Sunflower Seeds: Sunflower seeds are actually a great way to boost healthy hormones (especially for women). These are also the raw sunflower seeds that you can find in the baking section of your local store.

Chia Seeds: You can either use black or white chia seeds.

Sweetener Of Choice: I used lakanto maple syrup which is sugar-free, but you can use 3 tablespoons of whatever sweetener you like. Powdered erythritol would work, also 5-10 drops of liquid stevia would work as well.

Instructions

• Preheat your convection oven to 180C
• In a medium mixing bowl, combine all of the ingredients and mix until the egg white has coated the mixture well.
• Using a tablespoon, place keto coconut clusters onto a baking tray lined with partchment paper.
• Place into the oven for 12-14 minutes, or until the edges are a light golden brown (be careful not to burn them)
• Remove keto coconut clusters from the oven and allow to cool.
• Store once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later).

Frequently Asked Questions

What sweetener can I use?

I used lakanto maple syrup which is sugar-free, but you can use 3 tablespoons of whatever sweetener you like. Powdered erythritol would work, also 5-10 drops of liquid stevia would work as well

Can I replace the pepitas or sunflower seeds in these keto coconut clusters?

You certainly can! I’d suggest using whatever nuts you have. Almonds and sesame seeds could be a great alternative.

Do I need to add chia seeds?

Chia seeds aren’t 100% necessary, but they do provide a nice flavour and texture. Feel free to leave them out if you don’t have any.

What If I only have a conventional oven?

I would cook these at 10F higher. The recipe calls for 180C (350F), so instead you would use 200C (400F) for a conventional oven (no fan).

Storage Tips

Store the keto coconut clusters once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later).

Related Topics

• Keto Lemon Coconut Cake with Cream Cheese Icing
• No Bake Coconut Keto Bounty Bars
• Keto Cheesecake Fat Bombs
• Low Carb Granola Bars

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Keto Coconut Clusters

Keto coconut clusters are an amazingly delicious keto-friendly snack that is crunchy, dairy free and lightly sweetened. It's the perfect afternoon snack.

Course Dessert, Snack

Cuisine American, Australian, Dairy Free, Gluten Free, grain free, Low Carb / Keto, Paleo, Vegetarian

Keyword coconut clusters, keto coconut clusters

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 18 Coconut Clusters

Calories 59kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1.5 cups unsweetened coconut flakes
• 1/2 large Egg White
• 1/8 cup pepitas
• 1/8 cup sunflower seeds
• 1 Tbsp chia seeds
• 3 Tbsp sweetener of choice I used lakanto sugar free maple syrup
• 1/4 tsp salt

Instructions

• Preheat your convection oven to 180C
• In a medium mixing bowl, combine all of the ingredients and mix until the egg white has coated the mixture well.
• Using a tablespoon, place clusters onto a baking tray lined with partchment paper.
• Place into the oven for 12-14 minutes, or until the edges are a light golden brown (be careful not to burn them)
• Remove from the oven and allow to cool.
• Store once completely dry and cool in an air tight container in the cupboard. Will last for up to 7 days. (These are best eaten fresh, so maybe make as many as you think you'll want for the day, and bake the rest later).

Notes

These are best eaten fresh, so maybe make as many as you think you’ll want for the day, and bake the rest later.

Be careful not to burn them, be sure to watch your oven temperature, and take out early if they look cooked before the time allocated.

Nutrition

Calories: 59kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 38mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg | Net Carbs: 1g

The post Keto Coconut Clusters appeared first on FatForWeightLoss.

Made from a base of almond flour, butter and low carb sweetener, they’re just 1.6g net carbs per serve. If you’d like to flavour them up you can substitute the vanilla with almond extract and even experiment with some lemon zest or orange zest too.

I made a plain version for you today but these are also wonderful half dunked in melted sugar-free dark chocolate (or you can use 85% + dark chocolate) and then allowed to set on a baking tray in the fridge.

Super simple but utterly divine! These Keto Shortbread are perfectly moist, a little crumbly, rich and buttery. Exactly like a good shortbread should be but minus all the carbs.

Top Tips For The Best Keto Shortbread

Place the dough in the fridge for 30 minutes to make the shortbread easy to cut out.

Spread the cookies over two baking trays to allow for a little spread as they cook.

Option to add 3 fork marks to the top of the shortbread for authenticity. This doesn’t alter the texture or baking, it’s just for aesthetics.

Allow the shortbread to fully cool before eating as they firm up as they cool.

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Keto Shortbread

Shortbread cookies should be super buttery and mouthwateringly delicious, and this keto shortbread recipe is exactly that. It’s simply perfect – and it looks as good as it tastes.

Course Dessert

Cuisine American, Australian, egg free, Gluten Free, grain free, sugar free, Vegetarian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 15 Shortbreads

Calories 167kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3/4 cup butter melted (170g)
• 1/2 cup granulated erythritol 100g
• 4 drops stevia optional
• 1 tsp sugar-free vanilla or almond extract
• 2 cups almond flour 200g
• 1/2 tsp xanthan gum
• 1 tsp GF baking powder
• 1/2 tsp flaked sea salt

Instructions

• Preheat the oven to 350F / 180C / 160 fan.
• Add the butter and erythritol to a mixing bowl. Whisk for 2 minutes using an electric whisk until slightly pale. Stir through the vanilla / almond extract and stevia drops.
  
• To a clean mixing bowl, add the almond flour, xanthan gum, baking powder and salt. Mix to com-bine.
  
• Add the dry to the wet ingredients and whisk with an electric whisk to combine. Use your hands to then form a ball of dough.
  
• Chill in the fridge for 30 minutes. Roll the dough between two sheets of greaseproof paper about 3/4cm thick. Cut into circles using a 6.5cm cookie cutter. Keep re-rolling the dough until all the dough is used up. You should get 15 cookies. Place the shortbread on 2 greaseproof lined baking trays making sure there is enough space between them to allow for a little spread in the oven. Op-tion to add 3 fork marks to the top of each cookie for a more authentic looking shortbread.
  
• Bake for about 15 minutes or until slightly golden on top. Remove from the oven and allow to cool. Note these cookies will firm up as they cool so try not to over bake.
  

Notes

Place the dough in the fridge for 30 minutes to make the shortbread easy to cut out. 

Spread the cookies over two baking trays to allow for a little spread as they cook. 

Option to add 3 fork marks to the top of the shortbread for authenticity. This doesn’t alter the texture or baking, it’s just for aesthetics. 

Allow the shortbread to fully cool before eating as they firm up as they cool. 

Xanthan gum is essential for this recipe to enable the cookies to hold together as there is no egg.

Nutrition

Serving: 1shortbread | Calories: 167kcal | Carbohydrates: 4g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 98mg | Potassium: 3mg | Fiber: 2g | Sugar: 1g | Vitamin A: 284IU | Calcium: 34mg | Iron: 1mg | Net Carbs: 2g

The post Keto Shortbread appeared first on FatForWeightLoss.

This simple recipe is based of my popular Keto Chocolate Chip Cookies recipe, and is just as easy to make.

Where to buy keto-friendly white chocolate chips?

If you live in Australia, there is a brand of sugar-free white chocolate chips you can purchase from coles by a brand called “Noshu”. The only problem is that they are sweetened mostly with Maltitol, which isn’t ideal as an alternative sweetener.

If you are able to purchase ChocZero’s white chocolate chips, you might be better off when making Keto White Chocolate Chip Cookies, as these use soluble corn fibre as their sweetener. It’s still not ideal, but it’s slightly better than maltitol in my opinion.

CAN I SUBSTITUTE ANY INGREDIENTS IN THIS RECIPE?

As shown in my chocolate chip cookie recipe, I’ve shown the different ingredients to show you how using alternatives might affect the quality of the cookie.

• Fine Almond Flour: It still works, but you HAVE to measure using weight, not volume.
• Coconut Flour: It’s pretty bad, so don’t try it.
• Coconut Oil: It also doesn’t work that well. The cookies melt too quickly and stay in more of a ball shape.
• Without Xanthan Gum: Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest for 8 minutes. (You can also substitute Xanthan Gum with Gelatin (1 tsp).
• Liquid Stevia: The cookies came out hard as a rock.

My Cookies Aren’t Flat Like Yours? What Did I Do Wrong?

Some people’s cookies didn’t flatten in the oven when making this recipe. If you are not using the right sweetener, your cookies will not flatten. I used so nourished gold monk fruit sweetener in this recipe and it works every time.

If they still don’t melt into cookie shapes in the oven within the first 5 minutes, it either means that you’ve added too much flour or you’ve not melted the butter as shown above. But don’t worry! You can easily press them down with fork midway through cooking.

If you’re using ghee instead of butter, you’ll need to experiment with the ratio, it won’t be 1:1 ratio for butter, I’d use less.

Related Recipes

Keto Chocolate Chip Cookies  (Highly rated)

Keto Peanut Butter Cookies

Keto Snickerdoodle Cookies

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Keto White Chocolate Chip Cookies

Keto white chocolate chip cookies are a take one of my favourite keto cookies. These low carb cookies are the perfect recipe to make for yourself, your family, or a friend.

Course Dessert

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword keto chocolate chip cookies, keto cookies, keto white chocolate chip cookies

Prep Time 10 minutes

Cook Time 10 minutes

Resting Time 15 minutes

Total Time 35 minutes

Servings 12 Cookies

Calories 180kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3.5 oz Salted Butter (3.5 oz - 1/2 cup)
• 4.5 oz Gold Erythritol Monkfruit (SoNourished) (4.5 oz - 3/4 cup)
• 1 tsp Vanilla Extract
• 1 large Egg (50g / 1.7 oz)
• 6 oz Almond Flour (6 oz - 1 1/2 cups)
• 1/2 tsp baking powder
• 1/2 tsp xanthan gum (optional)
• 1/4 tsp Salt
• 3 oz Sugar Free White Chocolate Chips (90g - 3/4 cup)

US Customary - Metric

Instructions

• Preheat a fan forced oven to 180C (360F).
• Melt the butter until liquid over medium heat. Place the melted butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds.
• Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
• Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands or a silicone spatula.
• Divide and shape the dough into 12 balls (or use a small ice cream scoop for best results) and place on a baking tray. Bake for 10-12 minutes at 180C (360F).
• Allow to cool before serving. Keep in an airtight container for up to 7 days.

Notes

CAN I SUBSTITUTE ANY INGREDIENTS IN THIS RECIPE?

I have showcased different ingredients to show you how using alternatives might affect the quality of the cookie.

• Fine Almond Flour: It still works, but results in a too flat for my liking.
• Coconut Flour: It's pretty bad, so don't try it.
• Coconut Oil: It also doesn't work that well. The cookies melt too quickly and stay in more of a ball shape.
• Without Xanthan Gum: Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest 8 minutes.
  • You can also substitute Xanthan Gum with Gelatin (1 tsp).

•  
• Liquid Stevia: The cookies came out hard as a rock.

WHERE CAN I PURCHASE SUGAR-FREE WHITE CHOCOLATE CHIPS?

Choc Zero does a great quality sugar-free chocolate chip, which works great in this recipe.

However, if you don't have access to those specific choc chips, you can always just use Noshu White Chocolate Baking Chips (available in Australia)

My Cookies Aren't Flat Like Yours? What Did I Do Wrong?

Some people’s cookies didn’t flatten in the oven when making this recipe. If you are not using the right sweetener, your cookies will not flatten. I used so nourished gold monk fruit sweetener in this recipe and it works every time.

If they still don’t melt into cookie shapes in the oven within the first 5 minutes, it either means that you’ve added too much flour or you’ve not melted the butter as shown above. But don't worry! You can easily press them down with fork midway through cooking.

If you're using ghee instead of butter, you'll need to experiement with the ratio, it won't be 1:1 ratio for butter, I'd use less.

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 5.3g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 117mg | Potassium: 27mg | Fiber: 3g | Sugar: 1g | Vitamin A: 229IU | Calcium: 43mg | Iron: 1mg | Net Carbs: 2.3g

The post Keto White Chocolate Chip Cookies appeared first on FatForWeightLoss.

These are seriously the best low carb peanut butter cookies you’ll ever try. These low carb sugar-free cookies didn’t last long in my house…. Because I ate them all… in 2 days.

Please make sure that you keep them under lock and key, because these healthy peanut butter cookies are seriously good, but pack a pretty big calorie punch.

How many carbs in Peanut Butter?

There is approximately 15g of carbs in 100g of peanut butter, 6g of which is fibre, so it has around 9g of net carbs per 100g. This is still relatively low carb, but you must make sure that these will fit into your daily carb count before demolishing the entire recipe!

Hopefully, you are not allergic to nuts, otherwise, this recipe may be troublesome. Flour is prohibited on the ketogenic diet, so these are flourless peanut butter cookies. You could even get creative and try these with almond butter, which is a little bit more expensive but tastes fantastic also.

Oleic acid is a common monounsaturated fat in peanut butter. Monounsaturated fat consumption has been associated with decreased low-density lipoprotein (LDL) cholesterol and possibly increased high-density lipoprotein (HDL) cholesterol.

No flour peanut butter cookies are easy enough to make with your kids, and they should keep for up to 7 days. I kept mine in the fridge, which made them the best peanut butter cookies I’d ever tasted.

If you love having low carb cookies for on the go snacks like Atkins cookies or keto cookies, then you are really going to love this recipe. They should even be suitable as a diabetic peanut butter cookie, but always check your blood sugar levels for sugar substitutes and make sure your levels stay consistent for you.

Related Recipes

Keto Pumpkin Chocolate Chip Cookies

Keto Chocolate Chip Cookies

Keto Gingerbread Cookies

Keto Cinnamon French Toast Cookies (snickerdoodle)

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Keto Peanut Butter Cookies

Low Carb Peanut Butter Cookies are truly a sensational dessert that’s low carb, delicious and only a little bit naughty. This sugar free cookies recipe doesn’t require much preparation, and are on the keto food list.

Course Dessert, Snack

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword keto peanut butter cookies

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 7 Servings

Calories 249kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3/4 cup Peanut butter sugar free
• 2/3 cup Powdered Erythritol
• 1 Large Egg
• 1⁄2 tsp Vanilla Extract
• 1⁄2 tsp Salt
• 1/4 Cup Butter

Instructions

• Preheat oven to 360F (180C). Make sure butter is soft, and mix all of the ingredients in a large bowl until well combined.
• Roll them into 7 balls and squash flat with a fork
• Bake for 15 – 20 mins until they start to turn slightly brown. Cool on a baking tray for 20 mins and enjoy!

Video

Notes

How many carbs in Peanut Butter?

There is approximately 15g of carbs in 100g of peanut butter, 6g of which is fibre, so it has around 9g of net carbs per 100g. This is still relatively low carb, but you must make sure that these will fit into your daily carb count before demolishing the entire recipe!

Hopefully, you are not allergic to nuts, otherwise, this recipe may be troublesome. Flour is prohibited on the ketogenic diet, so these are flourless peanut butter cookies. You could even get creative and try these with almond butter, which is a little bit more expensive but tastes fantastic also.

Nutrition

Calories: 249kcal | Carbohydrates: 7g | Protein: 8g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 4181mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 237IU | Calcium: 20mg | Iron: 1mg | Net Carbs: 5g

The post Keto Peanut Butter Cookies appeared first on FatForWeightLoss.

These are a slightly modified version of my classic keto chocolate chip cookies (also available in The Keto Sweet Tooth Cookbook)

Will these 1 Minute Keto Chocolate Chip Cookies be perfect every time?

Single chocolate chip cookies can be a little hard to get right the first time because it all depends on a few things:

1. The grind of the almond flour you use (coarseness)
2. Microwave power
3. The humidity of your climate

I suggest you follow this recipe but make alterations to suit your own ingredients and microwave settings to get this recipe perfect for you.

Microwave Power Settings

I use an 800W microwave, so add or subtract 10 seconds if your microwave is more powerful or less powerful than mine.

Sugar-Free Chocolate Chips

• Lillys do a great sugar free chocolate chip (link in the ingredients section of the recipe card)
• Noshu do a great version also available in coles (Australia)

Other Recipes You’ll Love

Classic Keto Chocolate Chip Cookie (Most Popular)

Peanut Butter Cookies

Snickerdoodle Cookies

Pumpkin Pie Cookies

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1 Minute Keto Chocolate Chip Cookie

These 1-minute keto chocolate chip cookies are perfect for work, or as a quick portion-controlled snack at home. These are a slightly modified version of my classic keto chocolate chip cookies (also available in The Keto Sweet Tooth Cookbook)

Course Dessert

Cuisine American, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword 1 minute keto chocolate chip cookie

Prep Time 1 minute

Cook Time 1 minute

Chill Time 5 minutes

Total Time 7 minutes

Servings 1 cookie

Calories 267kcal

Author FatForWeightLoss (Aaron Day)

Equipment

• Microwave

Ingredients

• 0.35 oz butter softened
• 1 tsp Monkfruit / Erythritol Sweetener
• 3 Tbsp almond flour (0.5 oz / 15g approx)
• 1 tsp egg whisked
• 1 Tbsp Sugar Free Chocolate Chips
• pinch salt (optional)

US Customary – Metric

Instructions

• Measure out the butter into a ramekin, add the monkfruit sweetener, and mix together until combined.
• Place in the almond flour and egg mixture, then mix around until well combined. It should be just coming together, not too wet.
• Add the sugar free chocolate chips, and combine.
• Press into the bottom of the ramekin (or for easier removal, use a cupcake liner), optionally add a few extra chocolate chips on top, then microwave on high for 45 seconds. (800W microwave)
• Remove from the microwave and chill in the fridge for 5 minutes to harden, then enjoy.

Video

Notes

Will these cookies be perfect every time?

Single chocolate chip cookies can be a little hard to get right the first time, because it all depends on a few things:

1. The grind of the almond flour you use (coarseness)
2. Microwave power
3. The humidity of your climate

I suggest you follow this recipe but make alterations to suit your own ingredients and microwave settings to get this recipe perfect for you.

Microwave Power Settings

I use an 800W microwave, so add or subtract 10 seconds if your microwave is more powerful or less powerful than mine.

Sugar-Free Chocolate Chips

• Lillys do a great sugar free chocolate chip (link in the ingredients section of the recipe card)
• Noshu do a great version also available in coles (Australia)

Nutrition

Calories: 267kcal | Carbohydrates: 6g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 78mg | Fiber: 3g | Sugar: 1g | Vitamin A: 248IU | Calcium: 44mg | Iron: 2mg

The post 1 Minute Keto Chocolate Chip Cookie appeared first on FatForWeightLoss.

I love to whip up a quick batch of these low carb cookies at the weekend and take them in a Tupperware if I’m out traveling. They would also make the best snack for your 3 pm afternoon pick-me-up at work.

As the good old cookie monster once said…

What is a friend? A friend is a person to share your last cookie with.

What lucky friend would you make these cookies for?

WHY ARE THESE CHEWY PUMPKIN CHOCOLATE COOKIES BETTER FOR ME?

Regular store-bought cookies contain so much sugar and non-friendly keto flours. These keto chewy pumpkin chocolate cookies are so much better for you because they are made with a low carb sugar substitute (I chose erythritol) that won’t spike your blood sugar levels like regular cookies. They also include almond flour rather than a grain containing flour meaning that each cookie has much lower net carbs. Make sure you choose good quality grass-fed butter as well as it contains up to six times more CLA which will aid your body in burning fat.

WHERE CAN I BUY SUGAR-FREE CHOCOLATE CHIPS?

Lilly’s are a good choice for sugar-free chocolate chips but if you don’t have access to these, I recommend:

90% dark chocolate (Lindt)

100% baking chocolate

TOP TIPS TO MASTER THESE KETO PUMPKIN CHOCOLATE CHIP COOKIES

Melt the butter – Make sure the butter is melted and cooled to room temperature before mixing.

Room temperature – Make sure the egg, as well as the butter, are at room temperature.

Mix all the dry ingredients together first – This will ensure that the xanthan gum and baking powder are evenly distributed through the mix creating a more even cookie.

Almond flour – Choose regular almond flour over super fine. Superfine works but the cookies will be flatter.

Xanthan gum – Leaving it out still tastes nice but the cookies will be flat. You could try substituting grass-fed gelatin if you don’t like xanthan gum. I’d estimate 1/4 tsp but I haven’t tried this.

WANT MORE COOKIE RECIPES FROM FAT FOR WEIGHT LOSS?

If you love these keto chewy pumpkin chocolate chip cookies, I’d definitely recommend giving the following recipes a try:

• Keto Chocolate Chip Cookies
• Keto Snickerdoodle Cookies
• Keto Peanut Butter Cookies
• Caramel Peanut Butter Bars

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Keto Pumpkin Chocolate Chip Cookes

Looking for a healthy, low carb cookie recipe to add to your baking repertoire? These keto pumpkin chocolate chip cookies are the best. They are slightly chewy and perfectly crumbly with wonderful spicing and bursts of melted chocolate gooeyness!

Course Dessert

Cuisine American, Gluten Free, grain free, Low Carb / Keto, sugar free, Vegetarian

Keyword keto pumpkin chocolate chip cookies

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 12 Cookies

Calories 186kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1/3 cup unsalted grass-fed butter melted
• 1/3 cup powdered erythritol
• 1 large egg room temperature
• 1/2 tsp sugar free vanilla extract
• 1/4 cup 100% pumpkin puree
• 1.5 cups almond flour
• 1 tsp pumpkin pie spice or cinnamon
• 1/2 tsp gluten free baking powder
• 1/2 tsp xanthan gum or 1/4 tsp grass-fed gelatin
• 1/4 tsp sea or Pink Himalayan salt
• 3/4 cup sugar free chocolate chips or 90% dark chocolate or 100% baking chocolate chopped into small chunks

Instructions

• Preheat the oven to 355 F/180 C/160 fan.
• Place the melted butter and erythritol in a mixing bowl and beat using an electric whisk until combined and pale in colour. I use powdered erythritol for a nongrainy cookie but you can use granulated if you prefer.
  
• Add the egg and vanilla, and beat on low for 15 seconds. Stir in the pumpkin puree with a spatula.
  
• Place the almond flour, pumpkin spice, baking powder, xanthan gum and salt in a bowl, and mix to combine.
  
• Add the dry ingredients to the wet and stir to combine using a spatula. Stir in the chocolate chips. You may need to get your hands involved here!
  
• Divide the dough into 12 balls using a small ice cream scoop.
  
• Place on a greaseproof lined baking tray and bake for 8 minutes; gently press the balls with the back of a spoon to flatten. Continue baking for another 7 minutes.
• Allow to cool on the baking tray before lifting onto a wire rack to fully cool. The cookies will be slightly fragile whilst hot but will firm up as they cool so resist the urge to overcook them! Store in an airtight Tupperware for up to 4 days.

Notes

TOP TIPS TO MASTER THIS RECIPE

Melt the butter – Make sure the butter is melted and cooled to room temperature before mixing.

Room temperature – Make sure the egg, as well as the butter, are at room temperature.

Mix all the dry ingredients together first – This will ensure that the xanthan gum and baking powder are evenly distributed through the mix creating a more even cookie.

Almond flour – Choose regular almond flour over super fine. Superfine works but the cookies will be flatter.

Xanthan gum – Leaving it out still tastes nice but the cookies will be flat. You could try substituting grass-fed gelatin if you don’t like xanthan gum. I’d estimate 1/4 tsp but I haven’t tried this.

Nutrition

Calories: 186kcal | Carbohydrates: 8g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 56mg | Potassium: 17mg | Fiber: 5g | Sugar: 1g | Vitamin A: 977IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

The post Keto Pumpkin Chocolate Chip Cookies appeared first on FatForWeightLoss.

This post is very detailed, so feel free to skip to the section that suits you best using the table of contents below:

Estimated reading time: 6 minutes

What Are Keto Cookies?

Low carb cookies are just like any other chocolate chip cookie recipe, but instead of using wheat flour, they are made with almond flour. Regular sugar is substituted with erythritol, which is a keto friendly sweetener. I recommend using 100% erythritol which you can find in the recipe ingredients. Do not use liquid stevia or liquid monkfruit in this recipe. (see recipe notes)

This Recipe Won Best Keto Dessert Of the Year!

As voted by you, this keto cookie recipe won Best Keto Dessert of the Year in 2018. How amazing is that? It really is delicious and super simple.

How To Make Keto Chocolate Chip Cookies

There are a few tips to making these keto choc chip cookies super perfect. First, make sure you mix all the dry ingredients before adding to the butter mixture. This will help evenly disburse the xanthan gum and baking powder throughout the batter.

Tip: You need to melt the butter. If you don’t like melting the butter in the microwave, you can also do it in a saucepan. You want your cookies to melt in the oven. Melted butter helps this process, as well as using 100% erythritol.

Your cookie batter should look like the photo above before you proceed. If the cookies don’t melt into cookie shapes in the oven within the first 5 minutes, it either means that you’ve added too much flour or you’ve not melted the butter. If they don’t melt, though, you can easily press them down with fork midway through cooking.

Where Can I Purchase Sugar-Free Chocolate Chips?

Lily’s do a great quality sugar-free chocolate chip which works great in this recipe. However, if you don’t have access to those specific chocolate chips for the best keto chocolate chip cookies, you can always just use:

• Chopped up 90% Lindt chocolate
• 100% bakers chocolate

Can I substitute Any Ingredients In This Cookie Recipe?

In the image below, I have showcased different ingredients to show you how using alternatives might affect the quality of the cookie.

1. Fine Almond Flour: It works, but results in a too flat of a cookie for my liking.
2. Coconut Flour: It’s pretty bad, so don’t try it.
3. Coconut Oil: It also doesn’t work that well. The cookies melt too quickly and stay in more of a ball shape.
4. Without Xanthan Gum: Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest 8 minutes.
   • (You can also substitute Xanthan Gum with Gelatin.)
5. Liquid Stevia: The cookies came out hard as a rock.

Can You Use Coconut Flour To Bake Keto Chocolate Chip Cookies?

I wouldn’t use coconut flour for these cookies as they will not flatten out during baking.

Why Do Macro Tracking Apps Show More Carbs Than This Recipe Shows?

Some people might be freaking out because of the number of carbs in this recipe once they plug it into myfitnesspal or cronometer. The net carbs are indeed accurate on this recipe and I’ll show you why those measurements seem inaccurate. Net carbs are calculated by removing both fibre and sugar alcohols. Fibre and sugar alcohols have no effect on insulin or blood glucose levels, so you will be fine to eat these cookies on the ketogenic diet.

The total carbs for this recipe are 19 g, fibre is 2.7 g, and the sugar alcohol content is 14 g. This means that 2.3 g of net carbs is absolutely correct (if using Lilly’s sugar-free chocolate chips).

My Cookies Aren’t Flat Like Yours? What Did I Do Wrong?

Some reader’s cookies didn’t flatten in the oven when making this recipe. If you are not using 100% pure erythritol, your cookies will not flatten. I use 100% erythritol in this recipe and it works every time.

If they still don’t melt into cookie shapes in the oven within the first 5 minutes, it either means that you’ve added too much flour or you’ve not melted the butter as shown above. But don’t worry! You can easily press them down with fork midway through cooking.

Health Benefits Of No Sugar Cookies:

Sugar-free cookies are great for keto snacks or keto treats because they contain so much butter. Make sure you use a good quality butter that is grass-fed. Grass-fed butter contains up to 6 times more CLA which can help your body burn fat properly and cleanly.

Whether you want to call theses almond meal cookies, almond flour cookies, low carb chocolate chip cookies or even keto cookies, it’s all the same! They are all one of the same family, and much like the ketogenic community, love to help each other out!

Related Recipes

If you love keto desserts, keto cookies, and specifically, keto chocolate chip cookies, you should also try the following recipes:

Keto Chocolate Chip Skillet Cookies

Low Carb Chocolate Chip S’mores Recipe

Keto Peanut Butter Cookies

Keto Snicker doodle Cookies

Keto Gingerbread Cookies

1 Minute Keto Chocolate Chip Cookies

Keto White Chocolate Chip Cookies

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Keto Chocolate Chip Cookies

Keto Chocolate chip cookies are one of my favourite keto cookies. These low carb cookies are the perfect recipe to make for any occasion; make them for keto workplace treats, a sneaky treat for yourself, or a sneaky healthy treat for the kids.

Course Dessert

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword keto chocolate chip cookies, keto cookies

Prep Time 10 minutes

Cook Time 10 minutes

Cooling Time 15 minutes

Total Time 35 minutes

Servings 12 Cookies

Calories 180kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3.5 oz Salted Butter (3.5 oz – 1/2 cup)
• 4.5 oz Erythritol (SoNourished) (4.5 oz – 3/4 cup)
• 1 tsp Vanilla Extract
• 1 large Egg (50g / 1.7 oz)
• 6 oz Almond Flour (6 oz – 170g) by weight, equals about 1 1/2 cups, depending on your almond flour
• 1/2 tsp baking powder
• 1/2 tsp xanthan gum
• 1/4 tsp Salt
• 3 oz Sugar Free Chocolate Chips (90g – 3/4 cup)

US Customary – Metric

Instructions

• Preheat a fan forced oven to 180C (360F).
• Melt the butter in saucepan until melted and hot over medium heat. Place the melted butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds.
• Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
• Press the dough together and remove from the bowl. Knead in the chocolate chips with your hands or a silicone spatula.
• Use a small ice cream scoop to divide and shape the dough into 12 portions and place on a lined baking tray. Bake for 10-12 minutes at 180C (360F). The cookies will look a little undercooked when removing from the oven, but after cooling they will harden.
• **baking tip** If cookies have not flattened after 6-7 minutes in the oven, press down with the back of a fork.
• Allow to cool for 15 minutes before serving. Keep in an airtight container for up to 7 days.

Video

Notes

CAN I SUBSTITUTE ANY INGREDIENTS IN THIS RECIPE?

I have showcased different ingredients to show you how using alternatives might affect the quality of the cookie.

• Fine Almond Flour: It still works, but results in a too flat for my liking.
• Coconut Flour: It’s pretty bad, so don’t try it.
• Coconut Oil: It also doesn’t work that well. The cookies melt too quickly and stay in more of a ball shape.
• Without Xanthan Gum: Too flat. If you baked the cookies for a little less time, it could definitely work. I suggest for 8-9 minutes.
  • You can also substitute Xanthan Gum with Gelatin (1 tsp).
• Liquid Stevia: The cookies came out hard as a rock.

WHERE CAN I PURCHASE SUGAR-FREE CHOCOLATE CHIPS?

Lily’s do a great quality sugar-free chocolate chip, which works great in this recipe.

However, if you don’t have access to those specific choc chips, you can always just use:

• Chopped up 90% Lindt chocolate
• 100% bakers chocolate.

My Cookies Aren’t Flat Like Yours? What Did I Do Wrong?

Some people’s cookies didn’t flatten in the oven when making this recipe. If you are not using 100% pure erythritol, your cookies will not flatten. I use 100% erythritol in this recipe and it works every time.

For others, they may fail to measure the almond flour by weight, which will result in more almond flour in the recipe than necessary, and results in cookies that do not flatten.

If they still don’t melt into cookie shapes in the oven within the first 5 minutes, it either means that you’ve added too much flour or you’ve not melted the butter as shown above. But don’t worry! You can easily press them down with fork midway through cooking.

If you’re using ghee instead of butter, you’ll need to experiement with the ratio, it won’t be 1:1 ratio for butter, I’d use less.

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 117mg | Potassium: 27mg | Fiber: 3g | Sugar: 1g | Vitamin A: 229IU | Calcium: 43mg | Iron: 1mg | Net Carbs: 2g

The post Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies appeared first on FatForWeightLoss.

Keto Skillet Chocolate Chip Cookie Baking Tips

First, start off by mixing all of the dry ingredients together. I actually use Almond Meal (which you can buy from Coles and Woolworths), so it’s technically not called almond flour, but they must be very similar as this certainly doesn’t look like its got any husk left over from the almonds.

Next, you add in the chocolate chips once you’ve added in the butter, eggs and erythritol. It should be a slightly wet mixture. If the mixture is too hard at this stage, you can always experiment by adding a Tbsp of water at a time to loosen things up. You shouldn’t need to, but depending on the fat content in the almond flour you use, it might be a good alteration.

I love using my cast iron skillet. This is a 20cm version and its perfect for frying steaks, or anything that requires even constant heat. In this case, the cast iron acts as a great oven type material and cooks the cookie so evenly, it will make you want to cook everything in it!

Spreading out the cookie dough in the skillet requires a little patience, but I used a rubber spatula for this one, and it turned out great.

I mostly use Lilly’s Chocolate Chips when I can get them, however, if you live in Australia, simply cutting up Lindt 90% dark chocolate will work the trick, and its almost just as low carb as any unsweetened bakers chocolate out there.

This is what your keto skillet chocolate chip cookie should look like. I used some Keto Ice Cream to serve this cookie, and a drizzle of dark chocolate ganache (which is equal parts 90% Lindt dark chocolate and heavy whipping cream tempered to create a thick sauce).

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Keto Skillet Chocolate Chip Cookie

Everyone loves my keto chocolate chip cookies recipe, so I wanted to do an experiment. Would these cookies make a great giant keto skillet chocolate chip cookie? Turns out they might be even better

Course Dessert

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword skillet chocolate chip cookie

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 Servings

Calories 176kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 170 g Almond Flour 1 1/2 cups
• 130 g Erythritol (SoNourished) SoNourished, 4.5 oz – 3/4 cup
• 1/2 tsp baking powder
• 1/4 tsp Salt
• 100 g Salted Butter 3.5 oz – 1/2 cup
• 1 tsp Vanilla Extract
• 1 Large Egg 50g / 1.7 oz
• 90 g Sugar Free Chocolate Chips 3oz – 3/4 cup

Instructions

• Preheat your oven to 180C (355 F). Microwave the butter for 30 seconds to melt, but it shouldn’t be hot.
• Place the butter into a mixing bowl and beat with the erythritol. Add the vanilla and egg, mix on low for another 15 seconds exactly.
• Add the almond flour, baking powder and salt. Mix until well combined.
• Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
• Press the dough into a 20cm buttered cast iron skillet, making sure it is as level as possible
• Place the skillet in the oven for 30 minutes, or until golden brown on top.
• Remove from the oven and let it cool. Serve with keto ice cream and a basic dark chocolate ganache. Keep in an airtight container for up to 7 days.

Notes

I used some Keto Ice Cream to serve this cookie, and a drizzle of dark chocolate ganache (which is equal parts 90% Lindt dark chocolate and heavy whipping cream tempered to create a thick sauce).

Nutrition

Calories: 176kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 112mg | Potassium: 21mg | Fiber: 2g | Sugar: 1g | Vitamin A: 208IU | Calcium: 41mg | Iron: 1mg

The post Keto Skillet Chocolate Chip Cookie appeared first on FatForWeightLoss.