Crinkly and cracked, chewy gooey on the inside and crispy on the outside Keto Chocolate Cookies, that are made with a special blend of Almond Flour, Lupin Flour, and Cocoa Powder! You’d never know they’re sugar-free, gluten-free, and very low carb! I have included instructions and slight adjustments needed to make theses DAIRY-FREE as well ! Don’t forget to watch the recipe video to see how easy these are to make, and to see MY VERY SPECIAL ‘PAN-BANG’ Method that gives these cookies the BEST cracks and crinkles in the top!
My Keto Chocolate Chip Lupin Flour Cookies has grown to be one of my most popular recipes on this site! Many who have made them claim they’re the closest thing to a tollhouse style real chocolate chip cookie! With crinkles, wrinkles, a slight chewy gooey middle, a lightly crisp exterior, and that buttery delicious flavor- they check all the boxes for my chocolate chip cookie dreams 🙂 It’s honestly actually really HARD to tell they’re low carb (which is always always always MY AIM!) Naturally, I had to transform them into a chocolate version!
This keto chocolate lupin flour cookie recipe is very similar to the keto chocolate chip lupin flour cookies! That’s because it just required a few adjustments to my original recipe to turn them into chocolatey little delights! I substituted some almond flour with cocoa powder, sifted the almond flour to ensure there were only finer grains of it included, modified the process slightly to incorporate the cocoa powder the best way, and adjusted the baking time (they bake quicker with less almond flour!)….. and thus we now have a chocolate version!!!
For the entire month of February this year, I decided to TRY a whole month DAIRY-FREE while on keto (just checking if perhaps dairy sensitivity). I created this recipe when I was dairy-free and I liked them just as much (perhaps even more!) with the dairyfree version! It’s quite an easy adjustment, but there are some specifics on how to adjust to be dairy-free which I’m outlining below!
For DAIRY-FREE Keto Chocolate Lupin Flour Cookies:
Substitute with the RIGHT kind of Dairy-Free ‘Butter’. You will have to substitute the butter with a Vegan (Dairy-Free) Butter that comes in a STICK.. meaning, NOT a non-dairy butter ‘spread’ but one that actually comes in a stick and has a firmer texture! I tried quite a few brands when I was dairy-free, but the options brands that actually have GOOD fats (like coconut oil, instead of bad fats, like vegetable oils) in them is somewhat limited. My ALL TIME favorite brand I used (and actually am STILL using occasionally even though I’m back on dairy now that I write this!) is from MIYOKOS. I used their European Style Cultured Vegan Butter With a Hint of Sea Salt, which is made with blend of COCONUT Oil & Cashew Milk. It’s ABSOLUTELY Delicious!!! The ‘Sea Salt’ is fairly important if you can find it (but you can always add a little extra salt to the recipe if you can’t find salted dairy-free sticks of butter). I even enjoyed it the Miyokos Vegan Cultured butter smeared on some of my toasted low carb challah bread slices (since that’s dairyfree :)) without anything else, and it was seriously SO good! I can’t speak for flavors of other brands in this recipe, but this brand is definitely my favorite!
DON’T “SOFTEN” Your Dairy-Free Butter For this recipe. Any Vegan Butter (even the above), melts very quickly! For regular butter, I recommend softening it which helps whip some air in when you’re creaming it with the sweetener; however, if you’re using Dairy-free butter, I recommend using it straight from the fridge! The friction of your mixer is going to warm it up enough to soften it, without requiring any counter time between the fridge and your mixing bowls! Also, you can’t really soften dairy-free butter, since it pretty much instantly turns into a puddle once it starts ‘softening’! 🙂
Add A Little Butter Extract! I tried one dairy-free version of these Keto Chocolate Lupin Flour Cookies with butter extract included and one without butter extract. I had no problem devouring every cookie from both batches all by myself; however, I have to admit that the butter extract really amped up the flavor that I missed without using REAL butter. I added between 1/8th -1/4 teaspoons of butter extract. I really love the Lorann’s Buttery Bakery Emulsion (this is what I use!), and STRONGLY recommend trying it! It has higher concentrations of flavors in it, so you need less, and it has the BEST flavor (it doesn’t taste like straight FAKE butter). If you use another brand that isn’t as strong, then you may want to use slightly more than I did, but it all depends on the brand! 🙂
BRANDS OF INGREDIENTS AND SUBSTITUTION OPTIONS:
I have now been eating and creating Ketogenic recipes for 3 whole years!!! One thing I have learned with experimenting with new low carb ‘flour’ substitutes and ingredients, is that the brand of the ingredients REALLY DO MATTER. Some ingredients have multiple brand options, and some have only ONE brand that will truly give the best results! Here’s your options!
I STRONGLY recommend this “Lupina Brand” of Lupin Flour, for the best taste AND texture! Some Lupin flours have higher carb counts and honestly most of them taste TERRIBLE. Lupin beans (what Lupin Flour is made from) can actually have quite a bitter taste! Lupin beans are high in protein and very low in carbs, and actually holds together really well (similar to gluten in some ways) which is why the lupin flour makes a fantastic addition to Keto recipes. I have tested MANY brands of lupin flour and the brand you use is very important! The only other brand that would be a second recommendation is this Miracle Flour (Lupin Flour), and I actually ONLY recommend it for some reason you can’t find LUPINA brand. The Miracle Flour brand acts the same as the Lupina Brand in recipe testing; however, I find it has a slightly bitter taste in comparison. It’s still quite edible though, just not my FIRST pick (but I do still keep some in my pantry so it’s not horrible!) 🙂.
You want to use a very finely ground almond flour that is blanched in this recipe. Using almond ‘meal’ (not finely ground & usually not blanched) will result in VERY grainy cookies where you can visibly see large white specks of almond in the final cookie. There are many brands of almond flour (so many that I haven’t tested them ALL), but I have TWO absolute favorites that are the only two that I use and recommend. I’ve never needed to test other brands because these two are the best of the best in my opinion! The Anthony’s Brand of Almond Flour or the Kirkland Brand of Almond Flour are BOTH very similar – they’re LOWER in carbs (only 2 grams of net carbs per 1/4 cup), very finely ground, blanched, and affordable! You can find both brands on amazon (links are above), and you can also find the Kirkland Brand at COSTCO Stores (kirkland is Costco’s own in-line brand) for a really affordable price!!! I use the Kirkland brand usually (because costco is LIFE), unless I’ve run out, then I reach for the Anthony’s and I’ve never noticed a difference between the two.
In Either case, don’t forget to SIFT your almond flour if you can in this recipe! Not sifting it, will still yield a great tasting chocolate lupin flour cookie; however, you will see more grainy white-ish colored almond flour pieces in your final cookie if you don’t sift out the larger grains of almond flour.
Theres a few ways to sweetene these keto chocolate cookies! My FAVORITE option is Lakanto Granular or Golden Lakanto. The Lakanto brand sweeteners are a combination of erythritol and monkfruit extract which helps minimize any unwanted ‘cooling’ effect that can come with keto sweeteners. It also has no effect on blood glucose levels, is 0 net carbs, and has just the right amount of ‘crisping’ that it can give a finished keto cookie on the outside, (after they’ve baked and cooled down completely). You’re welcome to use another brand of erythritol like swerve or Sonourished though, just know you might need to adjust the amount if there’s a noticeable cooling effect! 🙂 As much as I love Allulose (what I use in my keto salted caramel recipe and many other recipes!), you don’t want to substitute it in this recipe. It’s not good at crisping up so it would cause your cookies to spread like crazy and vitually turn into goo. Since these cookies are designed to spread already with the ratio of butter to low carb ‘flours’ & crisp up perfectly BECAUSE of the monkfruit (or erythritol if you so choose), it’s best not to use allulose. BUT, feel free to experiment with combinations if you want to make them a little gooier in the middle!
If you are sensitive to the ‘cooling’ effect from keto sweeteners, you can decrease the amount of Erythritol or monkfruit that you use and add a few drops of Stevia Extract! I have heard from many people who have tried both this recipe and my keto chocolate chip lupin flour cookies recipe, that decreasing the Lakanto sweetener by 1-2 Tablespoons and adding 5-10 ish drops of STEVIA SELECT ( a stevia extract that doesn’t taste bitter) yields the BEST result- and a cookie with NO cooling effect that’s detectable AT ALL!
TIPS TO MAKING THESE KETO CHOCOLATE LUPIN FLOUR CHOCOLATE CHIP COOKIES PERFECT EVERY TIME:
Before I dive in, Watch THE RECIPE Video for these Keto Chocolate Lupin Flour Cookies! It can help provide a visual! 🙂
Here’s what we can do to make sure these Keto Chocolate Lupin Flour cookies come out EXACTLY as they should and are perfect every time! 🙂
1.) USE A SCALE TO MEASURE YOUR DRY INGREDIENTS.
Normally, on a simple recipe such as cookies, I wouldn’t ask you to use a scale. On a highly technical recipe, such as My Keto Low carb Brioche Buns— YES, I definitely DO require the use of a kitchen scale. Not only because those low carb buns also use lupin flour (like this recipe), but because ALSO because bread baking is a little techinical(a little too much water/’flour’ ratio can COMPLETELY change your bread). 🙂 Anywho, I found in ALL my recipe testing using LUPIN flour (regardless of what type of recipe!), that a little TINY bit too much lupin can go a LONG Way WRONG. This is because it has HIGH absorption rate (too much sucks up all the liquid in your recipe!), and how thick it is when scooping out of the bag by measuring cups can mean it can get packed in way too tightly, much too easily (weighted measurements are more reliable than volume here!). My point is too much or too little can alter the texture of these cookies COMPLETELY depending on how much or how little you pack it into your measuring devices (BUT, lupin flour is also responsible for those beautiful perfect crinkles in these cookies and the great texture so it’s must in this recipe!! ). That being said, PLEASE, measure using a scale to get these PERFECT!!! If these don’t turn out perfect and you ask me why, the first thing I’m going to ask, is if you weighed your dry ingredients or not! Scales = PRECISION.
This kitchen scale is one of my favorite scales because it’s cheap, it’s free shipping with amazon, and it’s SUPER reliable!!!! I use mine to measure the weight of my cooked meats even, when I’m REALLY tracking my calories carefully so I can reach a weight loss goal. So, if you’ve never considered using a scale for a recipe before, know that you can use it for so much more than just this amazing Keto Chocolate Lupin Flour Cookie recipe. Utilize BOTH your kitchen scale AND your lupin Flour in these recipes: Keto Chocolate Chip Lupin Flour Cookies, Low Carb Brioche Buns, or Low Carb Challah Bread, OR my new LOW CARB YEASTED DONUTS recipe (I’m posting that THIS week! AND OMG- SOOO GOOD!) 🙂
2.) USE ROOM TEMPERATURE, SALTED, BUTTER (NOT MELTED BUTTER).
A small portion of the recipe requires you to melt a LITTLE bit of butter in the microwave (to mix with the cocoa powder so you don’t get discolored cookies!) ; however, you STILL need the rest of the butter to just be softened – NOT MELTED. If you’re a poor planner when it comes to knowing WHEN you’re going to decide you want to devour a pan of keto chocolate lupin flour cookies ( because sometimes your girl just NEEDS some cookies ASAP, AMIRITE? ), then know, you don’t need that much time to soften up your butter!!! But DON’T, I REPEAT, DON’T melt all your butter in the microwave out of eagerness and haste. If you’re making these last minute, then all you need to do is take your butter out of the fridge, Cut it into 4-8 smaller cubes , and let it sit out for about 30 -60 minutes on the counter. That’s it. I assure you, the smaller pieces and that little bit of time will soften it up plenty to use in this recipe!
Please NOTE: if you’re reading this now, that means you should probably GO RUN TO YOUR FRIDGE, take out a stick of butter, SEPERATE 2 Tablespoons of it for the melted butter portion of the recipe, then cut up the rest of the stick into smaller pieces, and leave it on the counter SO you can MAKE THESE COOKIES IN 30-60 minutes!!! Okay? NOW, GO!
4.) SIFT YOUR ALMOND FLOUR!
I use a cheapo stainless steel mesh sieve (LIKE THIS ONE) to sift my almond flour in this recipe. The finer the mesh sieve, the better as it means almond the finest almond flour pieces will remain… but…. It’s not technically required to make these cookies. If you don’t sift your almond flour, then the larger grains of almond flour that do NOT get sifted out will show in your final cookies quite a bit after the cookies cool down. You can still see a few of them in my photos (although I did sift my almond flour). If you don’t sift the almond flour, just know there will just be a lot more of those white-ish specks of larger almond flour pieces visible in your cookies. 🙂
The taste doesn’t change if you choose not to do this step, just the visual appeal does! So, it’s your call!
5.) ROLL THESE COOKIES INTO BALLS FOR BAKING, AND DO NOT FLATTEN.
As tempting as it may be to flatten out your round dough balls (like many other keto recipes call for) before baking, DON’T. Both the amount of butter and the added baking soda in this recipe, are strategically added because they make the cookies SPREAD during baking. The secret to making soft gooey centered cookies with a crispy exterior is to let them naturally spread while in the oven! This is part of the magic that keeps the cookies soft and slightly chewy right in the center (the BEST part of the cookie)! So, just don’t flatten your round dough balls and you’ll be happy you didn’t 🙂
6.) DO NOT OVERBAKE. THESE COOKIES LOOK DECIEVINGLY UNDERDONE, WHEN THEY’RE FINISHED BAKING.
Keto Sweetener (sugar subtitutes) basically turn into a liquid when they’re hot, so these cookies will look deceivingly UNDERDONE when they’re actually NOT underdone AT ALL. 🙂 Even after I have been baking with these sweeteners for a few years and KNOW what to expect, my mind still makes me question whether I took them out too soon or not. So I expect you will too! But…. EVERY time I take them out and they look underdone, they never fail to get firm after they’re COMPLETELY cool (thats because of the keto sweeteners firming &crisping up AFTER they’ve cooled). Even though they will look gooey still, don’t be tempted to continue baking because they can quickly get overbaked . Can you leave them in an extra minute or so? Sure, just know -that they will get crispier and crispier as they cool, and the crispier they are the drier they’ll taste later. Even if you bake these so long that they’re actually BURNT, the will STILL look too soft and underdone in the middle, so trust me and don’t try to keep baking them longer.
Every oven bakes a little different regardless of the timing. So you may have to play with the precise time for your specific oven. Some of my recipe testers said 10 minutes was perfect, some said 11.5 minutes was the trick. It ALL depends on your oven and the EXACT size of your cookies , and unfortunately these cookies can actually be over baked in a matter of 30 seconds! Crazy, I know, but very true!!
Please reference the recipe video to see how they look when they are done! They don’t look wrinkly or crackly when you first take them out of the oven!!! They get some of those wrinkles when they cool down, and many of the cracks come from MY NEXT TIP- BANGING YOUR PAN ON THE COUTNER (see below).
One more note: DO NOT attempt to pick up or transfer these keto lupin flour chocolate chip cookies OFF of your baking tray UNTIL THEY HAVE COOLED for AT LEAST 15 minutes! They will just break and fall apart when they are still warm!!! I know waiting on hot cookies is the hardest thing in the world, but they will get ruined if you try too early.
7.) USE THE ‘PAN-BANG’ METHOD FOR CRACKS AND CRINKLES!!!
Since these cookies were created to spread naturally in the oven, they do create a few wrinkles and crinkles in the top of the cookies naturally after they’re baked and have cooled down completely. HOWEVER, I have discovered a lovely little trick that can help CREATE the BEST EXTRA crinkles and cracks in your cookies (WATCH THE RECIPE VIDEO- WITH THE SOUND ON TO SEE IT IN ACTION!)
This is thee “PAN-BANG” Method. Here’s what you do:
After the cookies have JUST finished baking, and they’ve been taken out of the oven (REMINDER: THEY WILL STILL LOOK VERY UNDERDONE IN THE CENTER, EVEN WHEN THEY”RE ACTUALLY DONE, AND THEY WON’T HAVE WRINKLES OR CRACKS YET)…. THEN, you hold on to your baking pan (with an OVEN mitt obviously) and bang ( OR ‘drop’) your Cookie sheet pan down onto the counter 3-4 times while they’re still piping hot. You’ll visibly see the new cracks and splits in the cookie after “the pan-bang” (and you will probably STILL think to yourself that they aren’t done yet ….but don’t give in to to putting them back into the oven!). Then, just let them cool as is on the baking sheet for at least 15 minutes before trying to eat one or remove them. They will firm up, crisp and actually hold together really well still (despite your initial thoughts when you see them hot lol!). This method will yield cookies that have those DESIRABLE, BEAUTIFUL crinkles in the top after they cool. DO NOT skip the “PAN-BANG” after baking 🙂 Try it, and let me know what you think!
Transform these into Keto MINT Chocolate Chip Lupin Flour Cookies With Lily’s Mint Chocolate Chips!
If you follow me on Instagram (@Fatkitchenblog), then you may already have seen this adjustment! You can transform these into MINT Chocolate Chip Lupin Flour Cookies by substituting Lily’s NEW Sugarfree Mint Chocolate Chips in this recipe! Feel free to get creative and use Lily’s White Chocolate Chips, or Caramel Chocolate Chips too! I personally love adding chunks of lily’s chocolate bars chopped up in the top to make extra gooey chocolate chunky bites on top as you see in my pictures- but YOU DO YOU BOO!
I can’t wait to see your creations! If you make these keto chocolate lupin flour cookies, please do tag me on instagram so I can see them! Or let me know your thoughts in the comments below the recipe. Thanks!!!
and…. DON’T FORGET THE ‘PAN-BANG’!Print
Crinkly and cracked, chewy gooey on the inside and crispy on the outside Keto Chocolate Cookies, that are made with a special blend of Almond Flour, Lupin Flour, and Cocoa Powder! You’d never know they’re sugar-free, gluten-free, and very low carb! Can be made Dairy-Free As Well (See Notes) and don’t miss the Recipe Video!
*** Please note, I have added weighted amounts for the ingredients that are important to measure precisely! Please weigh your keto ‘flours’ to achieve the correct texture! Here’s an affordable but reliable kitchen scale if you need one.
- (116 grams) 1 Cup Almond Flour , SIFTED (recommend Anthony’s Brand or Kirkland Brand for best texture & lowest carbs)
- (13 grams) 2 Tablespoons of Lupin Flour (Lupina Brand is my only recommendation!)
- 1/4 Cup Cocoa Powder (Valhrona is my favorite! Dutch Processed Or Unprocessed Cocoa both work here)
- (114 grams) 1 Stick of Salted Butter (at room temperature, NOT Melted) *see note 1 for dairy-free substitution
- 7 Tablespoons Lakanto (Classic) Sweetener (Or use 5–6 Tablespoons Lakanto + 6–10 drops stevia extract)
- 2 Egg Yolks
- Scant 1/2 teaspoon Baking Powder (*scant= slightly less than!)
- Scant 1/2 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1/2 Cup of Lily’s Sugar-Free Chocolate Chips (or sub Lily’s Mint Chocolate Chips or ChocZero White Chocolate Mint Chips or any other flavor you want!)
Optional (to press into to cookie tops before baking):
- Lily’s Chocolate Bar, Chopped into chunks Or Additional Lily’s Chocolate Chips (again, you can get creative with flavors!).
- Preheat Oven to 350°F, and prepare a cookie sheet by lining it with parchment paper or a Silicone Baking Mat (I use this Silpat Mat).
- Sift Your Almond Flour with a mesh sieve into a bowl (and remove remaining large grains of almond flour). Add Lupin Flour to the bowl and whisk to combine. Set Aside.
- Take 2 Tablespoons (or 28 grams) of the Softened stick of butter, and melt those 2 Tablespoons in the microwave for 15-25 seconds in a small bowl. Add the Cocoa Powder to the melted butter and whisk (or stir with a fork!) to combine until smooth. Set aside.
- Cream the remaining Softened Butter and Lakanto White Granular Sweetener together with a hand mixer or stand-mixer until smooth and semi-fluffy. Add your Melted butter/Cocoa Powder mix into the bowl and continue to mix until smooth. Add egg yolks, baking powder, baking soda, vanilla extract, and salt and mix briefly. Add in Lupin Flour/Sifted Almond Flour blend and mix until it looks like a uniform dough (it will be sticky and thick). Fold In Sugar-Free Chocolate Chips with a Spatula. Refrigerate dough for 5-10 minutes.
- Roll The Dough With your hands into 12 equal size Cookies and space them 2 inches apart (to allow for room to spread) on the baking mat or parchment.
- Bake for 10-12 minutes (my oven is exactly 11 minutes!). The cookies will not *look* done in the center, but the very edges should look ever so slightly crispy and they should look puffed up in a slightly dome shape in the middle ( please note: they will not have wrinkles and cracks yet!). Avoid temptation to continue baking (sweeteners make them look deceivingly underdone!). As soon as you remove the pan from the oven, then ‘BANG’ (or ‘DROP’) the pan onto the counter 3-4 times while the cookies are still hot (SEE RECIPE VIDEO FOR DEMONSTRATION!) You will see some cracks form in the top of the cookies with each ‘bang’. Once they’re sufficiently crackly on top, allow the cookies to cool on the baking sheet for 10-15 minutes while the cookies firm up (DO NOT pick up or transfer while they are still hot/warm!).
- ENJOY! 🙂
** For Dairy-Free: I recommend substituting the butter with a STICK (114 grams) of dairy-free butter (NOT a ‘spreadable butter’). My FAVORITE brand to use is MIYOKOS Brand ‘Cultured Vegan Butter With Hints Of Sea Salt’ . When using a Dairy-Free Butter, there is no need to ‘soften’ the butter as dairy-free butter doesn’t really soften at room temperature it just melts (and quickly!). You can use it straight from the fridge instead. I also recommend adding 1/4 teaspoon of Butter Extract to the recipe along with it ( Lorann’s Buttery Bakery Emulsion is my favorite!). If your dairy-free butter does NOT contain salt, you may need to add 1/8th-1/4 tsp of salt to the recipe.
Net Carbs = 1.5 g Per serving (1 large cookie, or 1/12th the recipe) *Sugar alcohols from erythritol are not counted in total net carbs, since they don’t affect blood sugar (they’re 0 net carbs)!
Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Oven
- Serving Size: 1 Cookie (1/12th of recipe)
- Calories: 153
- Fat: 16.5 g
- Carbohydrates: 1.5 g net carbs
- Protein: 3.4 g