Prepare to fall DEEPLY in love with my latest, newly improved, Sugar-Free Chocolate Chip Cookie – The Keto Lupin Flour Chocolate Chip Cookie! This is my second keto chocolate chip cookie recipe on this blog, but it features a new blend of low carb, gluten-free, “flours” that includes Lupin flour! We FINALLY have a keto chocolate chip cookie with perfect crinkles in the top, a lightly crispy exterior, and a soft slightly gooey and chewy middle JUST like a real the real deal ‘carby’ chocolate chip cookie (AHEM – tollhouse I’m talking bout u)! The perfect keto cookie is achieved by adding lupin flour to my original recipe (which was strictly almond flour), slightly reducing amount of sugar-free sweetener, and adding a refined baking technique (I present you the….. PAN-BANGING method)! Those who have tested this recipe (even carb eaters!), have told me it is seriously the BEST keto chocolate chip recipe they have ever tried! It’s AS CLOSE as you can get to a carb filled cookie, but without the GUILT 🙌 and ALL healthy ingredients!!!
I’ve already written about my serious LOVE of chocolate chip cookies in my original, first recipe for Keto Chocolate Chip Cookies, so I don’t feel the need to bore you with it again. BUT, I will just reiterate that I pride myself on being a chocolate chip cookie connoisseur. If you knew how many batches of chocolate chip cookies I have baked in my life, you’d BE SHOCKED (or maybe disgusted, or maybe IMPRESSED…) lol 🤣. I used to, back in the B.K. ERA aka, ‘Before Keto‘ (over 2.5 years ago now), bake fresh gooey, chewy, carby chocolate chip cookies AT LEAST once a week. They were my all time favorite treat (okay, one of them, because the real list of dessert favorites is quite lengthy). That’s A LOT of cookies- so I HOPE that means I’ve got a decent idea of what makes or breaks a chocolate chip cookie!
In my first two months of doing Keto, NEEDING TO FILL MY BELOVED CHOCOLATE CHIP COOKIE VOID, I tested loads of others’ keto chocolate chip cookie recipes (I was still learning the ins and outs of keto baking baking then!) as well as testing many of my own experiments, and I realized there was a HUGE need for SOMEBODY to perfect the art of a soft centered, almost chewy, and a little gooey KETO CHOCOLATE CHIP COOKIE! I mean, personally, I NEEDED IT for my own survival. I KNEW there was a way it COULD be done. So, I tested and tested and tested until I thought I seriously had the best keto chocolate chip cookie. I couldn’t get all the crinkles and the wrinkles, but I achieved the texture I was aiming for (ie. a soft centered ‘tollhouse’ style cookie), and that ended up being one of my first recipe posts when I started this blog actually!
Back when I created that first original recipe (the purely almond flour version), I called it “THE BEST” keto chocolate chip cookie. LOL (as I LAUGH NOW). Because, well …at the time, it was the best I had tried of ANY of my own or others. NOW, I shamefully MUST take back that braggy statement . Because something is only THE BEST, until you find something BETTER. It was and is still is I think the best all ALMOND flour keto chocolate chip cookie, (especially compared to everything else out there), but it is no longer THE BEST keto chocolate chip cookie in general! I DEFINITELY far surpassed it with THIS RECIPE!!! As long as I have lupin flour here, this IS ,hands down, this familie’s favorite friday night treat recipe.
BECAUSE, MY FRIENDS, THIS RECIPE TRULY IS THE BEST GLUTEN-FREE, SUGAR-FREE KETO CHOCOLATE CHIP COOKIE RECIPE OUT THERE. And, it’s one of the only ones you will find (at least as of right now) that uses the revolutionary and very low carb (and high protein) lupin flour in it (which is a big part of the magic here!!!).
Okay, I guess I should say… this is the best if you like tollhouse or Mrs. Fields style cookies. Because this isn’t a super crispy chocolate chip cookie [aka dry – cough, cough]. Some people like that. WHY? I will never know….. but in my opinion, if my chocolate chip cookies are not soft, gooey, almost like they’re underbaked in the center (but they’re not, don’t worry), then it’s JUST NOT a proper chocolate chip cookie (thanks again tollhouse for FOREVER steering my opinion of a great cookie, seriously :)).
Make this recipe a family affair & favorite too! It’s easy enough that kids can absolutely help make them! My 4 year even had a hand in my recipe creation of this (literally …. her hands were going all up IN THE RECIPE every chance she got lol!). I don’t know think I really know anyone who doesn’t have fond childhood memories of helping mom (or dad) make chocolate chip cookies. JUST because you’re doing keto or eating low carb does NOT mean you should have to lose out on those precious memories with your kids. I also won’t forget to mention that I had a number of kids (in my volunteer recipe tester group + my own little one) test this sugar-free, low carb chocolate chip recipe and I got a big time thumbs up from every single one! Healthy cookies that kids will LOVE?!?! YES, PUHLEASE!!!
So anyways, lets get to the specifics of making this Keto Lupin Flour Chocolate Chip Cookie recipe!!!!
I do have some strongly recommended suggestions for you when making this recipe. I am adamant that you read and follow these suggestions if you want to actually achieve the best Keto Chocolate Chip Cookie Recipe Ever, mmmmmmk????? 🙂 BECAUSE trust me, friends- these little things listed below MAKE ALL THE DIFFERENCE in your final cookie. 🙂
Tips To Making These Keto Lupin Flour Chocolate Chip Cookies PERFECT Every Time:
The reason, I am adamant about these suggestions being followed, is because I have already had over 50 people test this recipe, and I have learned all the little variables that can affect the FINAL cookie, even in such a simple recipe as this one!!! And…. of course, A quick thank you to those of my instagram followers (@fatkitchenblog is my instagram) who offered to test this recipe for me (before I even finalized it) because I seriously felt the love to have so many volunteers!!!!! ❤
Before I dive in, Don’t miss the RECIPE Video for this (my second recipe video ever, which I’m quite proud of LOL since I have no idea Clue what I’m doing when creativing recipe VIDEOS)
Here’s what we can do to make sure these keto lupin flour chocolate chip cookies come out EXACTLY like mine 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, I definitely DO require it (because flours are finnicky to measure and you really need precision for bread to come out EXACTLY right). My brioche bun recipe actually also uses LUPIN FLOUR, just like these Keto Lupin Flour Chocolate Chip Cookies 🙂 I found with my volunteer recipe testers that LUPIN flour is 100% the culprit of accidental fails with this recipe. It can change 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) . I tested measuring the amount of lupin flour differently in my Tablespoon (ie packing it in more or less), which yielded ONLY a 3 GRAM difference than this recipe lists, (that’s the equivalent of a VERY SMALL DIFFERENCE in the amount of lupin flour), and it made a totally different cookie (CAKEY and drier, rather than ones that spread well and were soft and chewy in the middle!). Lupin Flour acts kind-of like coconut flour (without the grit of coconut flour-I like it MUCH MUCH more than coconut flour!) where it is powerfully absorbant and will suck up all the moisture in your recipes. SO, that being said, PLEASE, PLEASE, 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 chip recipe 🙂 Not to mention, you should try my low carb brioche buns as well (becaase you use your lupin flour AND scale for those!!).
2.) Use Room Temperature, Salted, Butter (NOT melted butter).
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 lupin flour chocolate chip 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 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!!! 🙂 If you happen to be a good planner (unlike me), then just take the butter out and leave it on the counter the night before baking 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, cut it into smaller pieces, and leave it on the counter SO you can MAKE THESE COOKIES IN 30-60 minutes!!! Okay? NOW, GO!
4.) 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 🙂
5.) 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. 🙂 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 and burnt (even though they will still look gooey when they’re totally overcooked!). 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. They may or may not burn, depending on your oven, but no matter what they will STILL look too soft and underdone in the middle even if they’re WAY overbaked.
Since you can’t judge by how soft and gooey the tops look whether they’re done or not, The KEY to knowing if they’re getting overbaked or not is to look at the edges of the cookie. If the edges are starting to turn golden brown, then they’re PERFECT. If the edges are starting to turn DARK brown, then they’re OVERDONE ( and they’re going to taste burnt and dry). If the edges aren’t golden brown yet at all, then they’re not quite ready yet. I have included VERY specific baking times in the instructions depending on the number of cookies you get (because bigger cookies bake longer!); however, every oven bakes a little different regardless of my guide. So you may have to play with the precise time for your specific oven. Some of my recipe testers said 10.5 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 my opinion becuase remember soft centered cookies to me = LIFE) in a matter of 30 seconds! Crazy, I know.
SO…. When you try these for the first time, Take them out when the edges are just turning golden brown – the tops will look puffy, SUPER GOOEY and UNDERDONE (yes, I know I’m being repetitive here!), but TRUST that once they cool after baking, they will look totally different and actually hold together. They don’t look LIKE my pictures do UNTIL they’re cooled completely (the wrinkles come during cooling as they sink in the middle and the keto sweetener crisps up finally!!!). Note the exact time you bake them, so if they’re aren’t crispy enough or soft enough to your liking, then you can adjust the precise time the next time you make them tailored to your own oven! 🙂
Also, 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 you gotta trust me they will get ruined if you try too early.
6.) BANG that PAN after baking if you want extra cookie 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 after they’re baked and have cooled down completely. HOWEVER, I have discovered a lovely little trick that can help CREATE a few EXTRA crinkles in the top if you so desire (yes, I used this method for the cookies in my pictures!!!!).
This is called the “PAN-BANGING” Method. Here’s what you do:
After the cookies have JUST finished baking (the edges are just turning golden brown but the tops still look very gooey), 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)…. THEN, you hold on to your baking pan (with an OVEN mitt obviously) and bang your baking pan down onto the counter once or twice while they’re still hot. You’ll notice one or two new cracks 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. This method will yield cookies that have just a few more crinkles in the top after they cool than ones that have not had a quickie “PAN-BANG” after baking 🙂 Try it, and let me know what you think!
Brands of Ingredients and Substitution Options:
With the many lovely and kind volunteer recipe testers I had for this keto lupin flour chocolate chip cookie recipe, I confirmed my continued beliefs that the brand of the ingredients really do matter. Unfortunately, there are also NO substitutions for the lupin flour in this recipe, because that IS THE MAGIC INGREDIENT here. Here are the brands that I highly recommend because they work the best in this recipe!
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 acted 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 assure you I 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 grainy cookies. 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 (kirkland is their 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.
Using a ‘golden‘ keto-friendly sweetener (as a substitute from ‘brown sugar’) is IMPORTANT in this recipe. I’ve always been of the opinion that chocolate chips cookies NEED ‘brown sugar’ vibes to be a real chocolate chip cookie (again, thanks TOLLHOUSE), which is why I use this GOLDEN LAKANTO sweetener. It’s totally keto- friendly, as it has no effect on blood glucose levels, is made from monkfruit, is 0 net carbs, and I personally feel like it has the least ‘cooling effect’ (which is common in keto sweeteners used in high amounts). It also helps to give these cookies a very LIGHT crisp on the exterior (after they’ve cooled down completely). I had a few recipe testers that used either this Brown Swerve (made with erythritol) or this Sukrin Gold, that had no issues and said they tasted great with them. You’re welcome to use those in place of golden lakanto in this recipe if you prefer them or just have them on hand already! 🙂 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).
Now, please enjoy this AMAZING crinkly, soft centered, lightly crisp exterior keto lupin flour chocolate chip cookie recipe!!! And don’t forget to watch the recipe video including in the recipe post below as a guide! I didn’t show the ‘pan-bang’ method in it (because I forgot to film the cookies right when I take them out of the oven- dangit!!), but thats a simple step to add in if you want to try it. 🙂 Don’t forget to tag me @fatkitchenblog on instagram if you make these, and let me know what you think!!!Print
Sugar-Free, Gluten-Free, Keto Chocolate Chip cookies that ACTUALY look and taste like the real deal!!! With crinkles in the top, a lightly crispy exterior but a soft and chewy middle, these cookies are PERFECT. The magic of these Low Carb Lupin Flour Chocolate Chip Cookies is in the added lupin flour and the special cookie dough rolling and pan banging method. 🙂 Don’t forget to watch the RECIPE VIDEO!
*** Please note, I have added weights 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.
* RECIPE VIDEO for this recipe is below the instructions 🙂
- 1/2 Cup Golden Lakanto (Brown Swerve may be substituted here)
- (114 grams) 1 Stick of softened, Salted Butter (at room temperature, not melted) *see note 1
- 2 egg yolks
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- scant 1/4 teaspoon Salt (a scant measure measure, means ‘slightly less than’)
- (155 grams) 1.25 cups + 2 Tablespoons of Almond Flour (recommend Anthony’s Brand or Kirkland Brand for best texture & lower carbs)
- (13 grams) 2 Tablespoons of Lupin Flour ( Lupina Flour Brand is my only recommendation here!)
- 1/2 Cup of Lily’s Sugar-Free Chocolate Chips
- Lily’s Chocolate Bar, Chopped into chunks (to press into the cookie top like my photos)
- Preheat Oven to 350°F.
- Combine Lupin Flour and Almond Flour in a bowl and whisk until combined. Set Aside.
- Cream Softened Butter and Golden Lakanto together with a hand mixer or stand-mixer until smooth and semi-fluffy. Add in egg yolks, baking powder, baking soda, vanilla extract, and salt and mix briefly until smooth. Add in Lupin Flour/Almond Flour blend and mix until it looks like a sticky and chunky dough (see recipe video if needed). Fold in Lily’s Chocolate Chocolate Chips with a spatula.
- Line a Baking Sheet with Silpat Baking Mat (ungreased) or parchment paper. With your hands, grab some dough and roll into 11-12 round balls (the dough will be a little sticky), and place them on your lined baking sheet AT LEAST 2 INCHES apart because they will spread quite a bit. Do not flatten the dough balls. This should make 11-12 large cookie dough balls about 1.5 inches or slightly larger in diameter. Please note, that if you make more or less cookies than that (therefore larger or smaller cookies than mine) your bake time in the next step will be slightly different. Gently press in a few extra chocolate chips or Lily’s Chocolate Chunks (made from a Lily’s Chocolate Bar, chopped) into the top of each cookie dough ball.
- Bake your cookie dough balls for 11-12.5 minutes (if you made 11 – 12 cookie dough balls as recommended). *If you made 10-11 dough balls (larger cookies than mine), then bake for 13 – 13.5 minutes. If you made 13-14 cookies (smaller cookies than mine), then bake for 10 minutes.* The cookies will look very underdone even when they ARE done, because they don’t crisp up until they’ve cooled completely because of the keto sweetener in them (TRUST ME ON THIS, the texture changes dramatically when cooled). You will know when they’re done if the edges of your cookies are turning golden brown. *If the edges are not golden brown, then they aren’t quite done & If the edges are turning darker brown, then they are OVERDONE (and may taste burnt).* It can be a little tricky to get down to the exact second they’re done, because they will always appear gooey and underdone in the middle (EVEN IF THEY”RE OVERDONE!). *IF YOU WANT EXTRA CRINKLES AND CRACKS in the top of your cookies, then right after you take the cookie tray out of the oven, while they’re still hot, and bang your baking pan down onto the counter once or twice (with the cookies still on it of course). You will see an extra crack or two in each cookie when you bang it down (and yes, they’ll look very UNDERDONE, REMEMBER!). Those cracks won’t ruin your cookies, because they’ll firm up and hold together still AFTER the cool down, and they look awesome later.
- Let your cookies cool on the baking sheet for AT LEAST 15 minutes before transferring or eating (THEY WILL BE TOO SOFT TO PICK UP WHEN HOT). Eat when they’re cooled, but JUST barely warm for a really soft center! Or enjoy after completely cooling all the cookies, up to 4-5 days later (stored at room temperature in a tupperware with a lid). If you enjoy the centers extra soft, then simply heat cooled cookies (even days later) for exactly 10 seconds in the microwave and then ENJOY! 🙂
Note 1: If you are making these last minute and do not have softened butter, then DO NOT melt your butter in the microwave. Instead, cut your stick of butter into 4 slices, separate the butter chunks, and leave on the counter for 30-60 minutes. It will soften up much quicker this way!
Note 2: These are pretty easy to ACCIDENTALLY overbake them, becuase keto sweeteners don’t FIRM up until they’ve cooled off (they’re liquid when hot!). When you try this recipe for the first time, take them out when the edges are just turning golden brown – the tops will look puffy, SUPER GOOEY and UNDERDONE , but TRUST that once they cool after baking, they will look totally different and actually hold together. They don’t look LIKE my pictures do UNTIL they’re cooled completely (the wrinkles come during cooling as they sink in the middle and the keto sweetener crisps up finally!!!). Note the exact time you bake them, so if they’re aren’t crispy enough or soft enough to your liking, then you can adjust the precise time the next time you make them tailored to your own oven! All ovens run slightly warmer or cooler than the next oven 🙂
Net Carbs = 1.25 g net carbs Per serving (1 large cookie) with everything included!
*Sugar alcohols from erythritol or monkfruit are not counted in total net carbs, since they do NOT affect blood sugar levels (they’re effectively 0 net carbs)! Carb counts vary based on the brands of each item used. My calculations are for the brands listed/suggested.
- Prep Time: 5 minutes
- Cook Time: 11-13 minutes
- Serving Size: 1 Cookie (1/12th of recipe)
- Calories: 162.75
- Fat: 15.6 g
- Carbohydrates: 1.25 g (NET carbs)
- Protein: 3.75 g