Dark Chocolate Chip Cookies (Low Carb)

I’m so excited to share this recipe with you all. I’ve been plotting and scheming how to reintroduce cookies into my diet that are low sugar/carb. These totally hit the spot! Bonus if you like dark chocolate. I hope you enjoy these!

Dark Chocolate Chip Cookies (Low Carb)

Servings: 22 Cookies Prep time: 25 minutes Total Time: 60 minutes, plus cooling


  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup erythritol
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups almond flour
  • 1/2 cup oat fiber
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vital wheat gluten
  • 4 tbsp. dark chocolate chips


  1. Pre-heat the oven to 350 degrees F. Line three baking trays with parchment paper or silicone mats. Set aside.
  2. In a large mixing bowl, using your stand mixer or hand mixer, cream the butter on medium speed for approximately 1 to 2 minutes. Add in erythritol and continue to mix on medium speed until combined. Add in the egg, egg yolk, and vanilla. Continue to mix until all ingredients come together. (This could take a few extra minutes. The erythritol does not dissolve like sugar does)
  3. In a separate mixing bowl, whisk together the almond flour, oat fiber, salt, baking powder, soda, and vital wheat gluten.
  4. In three separate parts, add the dry ingredients to the wet ingredients until just combined. Do not over mix the dough. (If the almond flour is overworked it will become oily.)
  5. Add dark chocolate chips and mix together.
  6. Measure out each cookie with a tablespoon. Roll into a ball and place on prepared baking tray. Take a clean flat surface, such as a drinking glass, and flatten each cookie to about 3/4 inches tall.
  7. Bake each tray for about 9-10 minutes, or until a nice golden brown. (If you flatten the cookie before you bake, you will be able to see when the inside is done)
  8. Remove tray from the oven. Allow cookies to cool on the baking tray for about five minutes. Then transfer the cookies to a wire wrack to finish cooling. Serve and enjoy!

Cookies are kept fresh in a sealed container at room temperature for up to a week.

Do you want to make these Gluten Free? Substitute out the vital wheat gluten for Xanthan Gum. Also, please note that Oat Fiber is Gluten Free. However, please read the packaging carefully. Some oat fiber brands are manufactured in factories where gluten cross-contamination is present.

Nutritional Facts: One Cookie= One Serving

Calories: 103, Fat: 13.1 g, Protein: 3.9 g, Carbs: 5.4 g, Fiber: 1.8 g, Net Carbs: 3.6 g

Did you make this recipe? Tag me on Instagram and use hashtag #jens_baking_adventures_