Anyone who knows me, knows my chocolate chip cookies. They were the one thing that everyone always requested. I would make dozens and dozens at a time. Whenever there was a potluck, it was always “Are you bringing your cookies?”

I’ve hesitated almost a year since going low carb to try to make a low carb version of my cookies. I just didn’t think anything would be able to compare to the old ones. But, I guess I didn’t give myself enough credit, because these cookies are AWESOME!


Krys’ (AWESOME) Low Carb Chocolate Chip Cookies


  • 2 sticks of salted butter, room temperature
  • 3/4 cup brown sugar substitute (I used Ideal Brown)
  • 1/4 cup sweetener (I used Ideal)
  • 2 eggs, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 packet sugar free instant pudding
  • 1.25 cups almond flour
  • 1 cup oat fiber
  • 1/2 bag chocolate chips (I used Ghirardelli 60% cocoa bittersweet chips)


Cream Butter and sugars.

Add your eggs, and mix.

Add your baking soda and vanilla. Mix. It’ll look a little soupy – don’t worry, you haven’t done anything wrong! :)

Add in the packet of instant vanilla pudding mix. Mix.

Add in your almond flour and oat fiber. Mix.  The oat fiber is really neat – looks just like flour!

Last, add in your chips. The ones I used were rather large, so I gave them a rough chop first.

Spoon out onto a parchment lined cookie sheet. Once done, gently press the tops down. These don’t spread much when baking, so help em out a little ;)

Bake at 350 for about 8 and a half minutes. They should be golden and delicious looking. ;)

Nutritional Information (36 cookies):

  • Carbs: 3.7g net
  • Protein: 1.5g
  • Fat: 9.1g
  • Calories: 96

If you were to have my original recipe cookies….just wow!! 27.4 g carbs, 2.2gprotein, 9.4g fat, 181 calories.

There are lower carb alternatives to the chips I used, but I didn’t have any. They are a special order item for me, and there is a heat warning on the shipping of them still…so some day I’ll give those a whirl. You can cut the carbs down further by not using the sugar free pudding, but it really does give a great flavor.


Comments are closed.