Chocolate chip cookie recipe with monk fruit sweetener

Q: Can Monkfruit sugar be used in baking?

Monk fruit sugar” has a consistency similar to granulated sugar and is heat stable, so it can be used for both baking and cooking purposes. Monk fruit is commonly used as a substitution for sugar in confections, soups, sauces and beverages.

These keto chocolate chip cookies are soft, chewy, and full of chocolate chips, you won’t believe they are low carb! 6 simple ingredients needed, these truly are the best keto cookies you’ll ever make! 2 grams net carbs per serving.

Table of Contents Show

Why you’ll love this recipe
Ingredients to make choc chip cookies
How to make low carb chocolate chip cookies
Tips to make the best keto chocolate chip cookies
Storing and freezing instructions
More keto cookie recipes to try
Frequently Asked Questions
Is monk fruit good for baking cookies?
Can Monkfruit sugar be used in baking?
How do you bake with pure monk fruit?
What makes a cookie soft and chewy or crispy?

Keto desserts CAN taste just as good as classic ones. I’ve tried it with all kinds of desserts, and I love how AMAZING they taste. We’ve done cheesecake, ice cream, and chocolate cake, and recently, we’ve added chocolate chip cookies into the mix.

Why you’ll love this recipe

6 Ingredients. Simple and easy to find keto ingredients that you probably have in your pantry now!
Quick and easy. The entire recipe takes less than 12 minutes to make.
Perfect texture. Crisp edges, soft and chewy in the middle, and loaded with chocolate chips.
2 grams carbs. These make the ultimate low carb dessert.

What I love about these cookies is just how perfect they turn out every single time. If you are worried that keto cookies won’t taste as good as traditional ones, don’t fret- these are just like any good choc chip cookie out there.

Ingredients to make choc chip cookies

Cashew butter- Gives the cookies a buttery texture, without the need for any butter or oil! You can substitute this with tahini.
Granulated sweetener of choice- I used allulose, but erythritol or monk fruit sweetener should also work.
Baking Soda- Helps the cookies from overspreading, while helping them hold their shape.
Eggs- Room temperature eggs.
Vanilla Extract- A must for any good cookie recipe!
Keto chocolate chips- The star ingredient- I used homemade sugar free chocolate chips. You can also chop up a keto chocolate bar if you’d like pools of chocolate throughout.

How to make low carb chocolate chip cookies

Make the cookie dough: Start by whisking together the cashew butter, sweetener, baking soda, eggs, and vanilla extract, until just combined. Fold through the chocolate chips.

Chill the dough: Cover the bowl and refrigerate for 30 minutes.

Shape and bake: Now, form 12 balls of cookie dough and place them on a lined baking sheet, and bake or 10-12 minutes. Remove the cookies from the oven and let them cool completely.

Tips to make the best keto chocolate chip cookies

Avoid over mixing the dough, as it can affect how thick they remain, and soft and chewy in the middle.
If you prefer thicker cookies, refrigerate the dough for at least 45 minutes.
Do not over-bake the cookies as they continue to cook as they are cooling down.
If you enjoy your cookies loaded with chocolate chips and evenly dispersed, mix half the chocolate chips in the batter and reserve the other half for the top of them. Also, consider removing the cookies out of the oven around the 8-minute mark and adding a few more on top.

Storing and freezing instructions

To store: Leftover cookies will keep at room temperature in a sealed container, for up to 2 weeks. If you’d like them to keep longer, store them in the refrigerator.
To freeze: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.

Chocolate cookies
Sugar cookies
Shortbread cookies
Crinkle cookies
Lemon cookies

Frequently Asked Questions

How many carbs are in each cookie?

There are just 2 grams of carbs in each chocolate chip cookie.

Can I make this recipe without eggs?

You can replace the eggs with a tested egg substitute.

How many carbs are in keto chocolate chips?

Depending on the brand, each 1 tablespoon serving of keto chocolate chips has between 1-3 grams of carbs.

Can I substitute the cashew butter?

Swap out the cashew butter for almond butter, tahini, or sunflower seed butter.

1 cup cashew butter smooth and creamy
1/2 cup allulose
1 large egg * See notes
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup keto chocolate chips

Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
In a large mixing bowl, combine your cashew butter, granulated sweetener, egg, baking soda, and mix until combined. Fold in your chocolate chips. Cover the bowl and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator. Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape. Bake for 10-12 minutes, or until the edges just start to brown.
Remove from the oven and allow to cool on the tray completely.

* Replace the egg for an egg substitute.

TO STORE: Leftover cookies will keep at room temperature in a sealed container, for up to 2 weeks. They will keep longer when stored in the refrigerator.

TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.

Is monk fruit good for baking cookies?

Yes. Splenda Monk Fruit Sweeteners are perfect for baking and Keto-friendly cooking. They contain zero net carbs and zero calories. They work especially well in cookies, cakes, and bread.

Can Monkfruit sugar be used in baking?

Monk fruit “sugar” has a consistency similar to granulated sugar and is heat stable, so it can be used for both baking and cooking purposes. Monk fruit is commonly used as a substitution for sugar in confections, soups, sauces and beverages.

How do you bake with pure monk fruit?

Adding monk fruit to a recipe will not be a cup-for-cup substitution because it is substantially sweeter than traditional sugar. There will be a bit of trial and error when using monk fruit in baking, and it is best to start with one-fourth the amount of monk fruit compared with sugar, then adjust according to taste.

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.

chocolate chip cookie recipe monk fruit sweetener