Nut-Free Keto Chocolate Chip Cookies Recipe

These nut-free keto chocolate chip cookies are a delicious treat for those following a low-carb diet while avoiding nuts. Made with almond flour alternatives and sugar-free chocolate chips, they provide a satisfying sweetness without the carbs.

This recipe is simple and quick, perfect for allergy-friendly baking. You can enjoy these cookies as a snack or dessert without worrying about nut allergies.

Delightful Nut-Free Treats

Nut-free keto chocolate chip cookies are a fantastic option for anyone looking to indulge without compromising dietary restrictions. These cookies are not just low in carbs but also free from nuts, making them safe for those with allergies.

With a soft and chewy texture, they are packed with rich chocolate flavor, ensuring each bite is satisfying. The use of sunflower seed flour or coconut flour provides a unique twist, allowing for a delightful cookie experience without the typical nut-based flours.

Simple Ingredients for Success

Creating these cookies requires a handful of straightforward ingredients. Sunflower seed flour or coconut flour serves as the base, combined with unsweetened cocoa powder for that chocolate richness. Erythritol or another keto-friendly sweetener adds the necessary sweetness without the carbs.

With just a few more components like butter, eggs, and sugar-free chocolate chips, you can whip up a batch in no time. This simplicity makes it an excellent choice for both novice and experienced bakers.

Quick Baking Process

The process of making these cookies is quick and efficient. Preheating the oven and preparing a baking sheet is the first step, followed by mixing the dry ingredients in one bowl and creaming the butter and sweetener in another.

Combining the mixtures and folding in the chocolate chips creates a dough that is easy to work with. Dropping spoonfuls onto the baking sheet and baking for just 10-12 minutes results in cookies that are perfectly golden brown.

Perfect Pairing with Almond Milk

These cookies are best enjoyed with a refreshing glass of almond milk. The creamy texture of the milk complements the rich chocolate cookies beautifully, making for a delightful snack or dessert.

Whether you’re enjoying them after a meal or as an afternoon treat, the combination of nut-free keto chocolate chip cookies and almond milk is sure to please your taste buds.

Nutrition and Serving Suggestions

Each cookie contains approximately 120 calories, with a low net carb count of just 2 grams. This makes them an excellent choice for those following a keto diet while still wanting to enjoy a sweet treat.

Serving these cookies at gatherings or enjoying them solo can be a delightful experience. They are perfect for sharing with friends and family who may also be looking for nut-free options.

Creating a Cozy Atmosphere

Imagine these cookies arranged neatly on a rustic wooden table, surrounded by a cozy kitchen setting. The warmth of the environment enhances the enjoyment of these freshly baked treats.

Whether it’s a chilly evening or a casual afternoon, the sight of these cookies alongside a glass of almond milk creates a welcoming and comforting scene, perfect for enjoying a moment of indulgence.

Easy Nut-Free Keto Chocolate Chip Cookies

These cookies are soft, chewy, and packed with chocolate flavor. The recipe takes about 25 minutes from start to finish and yields approximately 12 cookies.

Ingredients

• 1 ½ cups sunflower seed flour or coconut flour
• ½ cup unsweetened cocoa powder
• ½ cup erythritol or preferred keto sweetener
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sugar-free chocolate chips

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a bowl, combine the sunflower seed flour, cocoa powder, erythritol, baking soda, and salt.
3. Cream Butter and Sweetener: In a separate bowl, cream the softened butter and erythritol until light and fluffy. Add the eggs and vanilla extract, mixing until well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the sugar-free chocolate chips.
5. Scoop Cookies: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

• Servings: 12 cookies
• Calories: 120kcal
• Fat: 10g
• Protein: 3g
• Carbohydrates: 4g
• Fiber: 2g
• Net Carbs: 2g