Soft Batch Cookies

Keto & Low Carb

Who doesn’t love chocolate? Especially when it’s baked into a soft delicious cookie! Recently, I was introduced to an amazing low-carb chocolate company called ChocZero!

I have been doing a lot of baking with ChocZero in the past month. It’s so versatile! I’ve make cakes, cookies, cupcakes and a fantastic chocolate sauce! The best part is that is doesn’t cause any gastric distress, like sugar-free chocolates that contain Malitol!

So let’s get on to the recipe! These cookies are soft, gooey and only have about 2 net carbs per cookie!






Keto Soft Batch Chocolate Chip Cookies

  • Servings: 15
  • Difficulty: easy
  • Print

  1. Preheat Oven to 350 degrees. Line a cookie sheet with a silpat or parchment paper.
  2. In a stand mixer; cream together butter, cream cheese and sweetener.
  3. Add in eggs one at a time, scarping the bowl well in between each.
  4. Add remaining dry ingredients (except chocolate chunks) and mix well.
  5. Fold in chocolate chunks.
  6. Spoon dough onto lined baking sheet (about 2 ounces per cookies) and bake for 25 minutes until the edges are nice and brown!

*Store cookies in plastic bags to keep soft!


40 responses to “Soft Batch Cookies

  1. hello! found your blog through pinterest. would this recipe work with just almond flour, and will it work with no xanthan gum? thanks!

  2. Sarah! You’re killing me girl! Your baked goods look Ahhh-mazzzing! Can’t wait to try these! Any idea on the carb count?

  3. These look amazing! My sister just have me some of her blend of erithryitol to try out and this is the first recipe I’m going to try!

  4. is a full 8oz bar of cream cheese necessary do you think? i only ask because i have about 6oz leftover sitting in my fridge right now and i have the rest of the ingredients to make these! if you think 8oz is required, i will stop being a lazy bum and go out and buy another pack, just thought id ask. thanks for all your awesome recipes, i am in love with this blog!

  5. I made these last night and they were delicious. There are all gone now since I ate them all by myself. A couple notes, it is worth doing it with the hazelnut meal, it gives it a nice nutella flavor with the chocolate–so good. I added a little extra coconut floor for the second batch so they would spread less and make the batter a little stiffer. They burn quickly so keep an eye on them. My first batch look similar to the pictures posted, with the extra coconut flour, they were smaller and less spread. These cookies definitely taste best when it is cooled for several minutes outside of the oven. I used Lilly’s Chocolate since that is what I had and they worked well.

  6. I just made these with almond meal and home-made low carb chocolate chunks, and they’re awesome! The texture was a bit grainy, but that’s probably because my almond meal wasn’t ground finely enough. The flavor was spot-on though, so I’ll definitely be making these again. Thanks for the recipe!

  7. Can’t wait to try making these! I have some Atkins M & Ms in the house, so I might mix those in and make some kind of low carb “Smartie” cookie. Love this blog!!

  8. Is there a good alternative to ChocoPerfection bars? I live in the UK and just can’t get them anywhere. I’ve even tried ordering them online with no success. What about 90% dark chocolate? I’m looking for something fairly equivalent to the net carb amount per cookie you have in your recipe.

    • You can buy a similar low carb chocolate in most large Tesco’s called Chocologic, you can get bars, small little bite sized bars and my fav, chocolate truffle sea shells! It’s my go to on low carb days 🙂 If your Tesco doesn’t have them check out the 70%+ dark chocolate one of them (Might be their branded Ivory coast at £1) for 2 large squares is only around 5g of carbs!

    • This comes very late, but the BEST sugar free chocolates I’ve found are Cavalier. You can pick them up at Waitrose stores.

  9. I just made these but only had sugar free chocolate chips.. Still AWESOME!!! LOVE LOVE LOVE THESE!! THANK YOU 😊❤

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  11. I see all these recipes use erythritol or stevia. I dislike both. I make stuff for my husband with erythritol but I can’t eat it. I’ve tried. Do not like the taste.

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  13. Made these tonight, we’re very cakey. I think I had too much dry ingredients… Or could I have over mixed?

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  17. Just made these with dried cranberries and the zest of one orange (omitted the chocolate). So awesome! Great cakes texture! I think I will frost them with cream cheese icing sweetened with powered Swerve. Thanks!

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