Keto High-Fiber Chocolate Chip Cookies

✔ Low-Carb ✔ Sugar-Free ✔ Gluten-Free ✔ Extra Fiber for Lower Net Carbs
Yields: ~24 cookies
Net Carbs: Only 2.4g per cookie 🎉

Chocolate chip cookies are a comfort food classic—but they’re usually loaded with sugar and refined carbs. We’ve reinvented them into a keto-friendly treat that’s rich in flavor, fiber, and satisfaction. By using high-quality low-carb ingredients like Keystone Pantry Allulose and Keystone Pantry Chocolate Chips, we’ve created a soft, chewy, chocolatey cookie you can feel good about. Let’s break down the ingredients and why they work.

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🧁 Ingredients & Why We Use Them

🔸 1 ¼ cups Almond Flour

This gluten-free, low-carb flour is a staple in keto baking. Almond flour mimics the texture of traditional wheat flour while contributing healthy fats, vitamin E, and a subtle nuttiness that enhances the cookie’s flavor. It also helps keep the cookies moist.

🔸 ¼ cup Flaxseed Meal

Flaxseed meal is a fiber powerhouse, packed with omega-3 fatty acids and lignans. It gives the cookies a slightly nutty depth and boosts the fiber content, which helps lower the net carbs and supports digestion.

🔸 1 tbsp Psyllium Husk Powder

This ingredient is key for structure and chewiness. Psyllium husk is a natural soluble fiber that absorbs moisture and helps bind the cookies, making them soft and slightly elastic. It also adds bulk to your fiber intake.

🔸 ½ cup Keystone Pantry Allulose

Our preferred sweetener! Allulose is a rare sugar that tastes like sugar but doesn’t spike blood sugar or insulin levels. It caramelizes like traditional sugar, helping these cookies brown beautifully and stay moist inside. Since it isn’t digested, it’s excluded from net carb calculations.

🔸 ½ tsp Baking Soda

Baking soda provides lift and lightness, helping the cookies rise slightly and giving them a soft, tender crumb.

🔸 ¼ tsp Salt

Just a pinch enhances the sweetness and balances the flavors. It makes the chocolate shine and keeps the cookies from tasting flat.

🔸 ½ cup Unsalted Butter, Softened

Butter adds rich flavor and fat, which is essential in keto baking. It also contributes to the spread and moisture of the cookie. Make sure it’s softened—not melted—for the right texture when creamed with the sweetener.

🔸 1 Large Egg

Eggs act as a binder and provide structure. They also add a bit of lift and contribute to that golden-brown finish.

🔸 1 tsp Vanilla Extract

Vanilla deepens the flavor profile and gives these cookies that warm, bakery-style aroma.

🔸 ½ cup Keystone Pantry Chocolate Chips

These sugar-free chocolate chips are the star of the show! Sweetened with allulose, they melt beautifully and deliver rich chocolate flavor without the carbs or aftertaste common in many keto chips.

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👩‍🍳 Instructions: Step-by-Step

1️⃣ Preheat & Prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and won’t stick to the tray.

2️⃣ Mix Dry Ingredients

In a medium bowl, whisk together the almond flour, flaxseed meal, psyllium husk powder, baking soda, and salt. This disperses the leavening and fiber evenly and helps prevent clumping.

3️⃣ Cream Butter & Sweetener

In a large mixing bowl, beat the softened butter with Keystone Pantry Allulose until it’s light and fluffy—about 2-3 minutes. This step helps incorporate air into the mixture, making the cookies tender. Then, mix in the egg and vanilla extract until smooth.

4️⃣ Combine Wet & Dry

Gradually add the dry ingredients into the wet ingredients, mixing until a dough forms. It should be slightly sticky but firm enough to hold its shape.

5️⃣ Fold in Chocolate Chips

Gently stir in the Keystone Pantry Chocolate Chips, making sure they’re evenly distributed throughout the dough.

6️⃣ Shape & Bake

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten each slightly with your fingers or the back of a spoon. Bake for 10–12 minutes, or until the edges are golden brown and the centers look just set.

7️⃣ Cool & Enjoy

Let the cookies cool on the baking sheet for 10 minutes—they’ll firm up as they rest. Then transfer them to a cooling rack to cool completely (if you can wait!).

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🍪 Nutrition Facts (Per Cookie)

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💡 Tips for Perfect Cookies

• Don’t skip the psyllium husk – It makes a big difference in texture.

• Chill the dough for 10–15 minutes if it feels too soft to handle.

• Customize with chopped nuts, cinnamon, or a pinch of espresso powder for flavor depth.

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These cookies are proof you don’t need to compromise on taste or texture when going low-carb. Thanks to Keystone Pantry’s allulose and chocolate chips, every bite is gooey, chewy, and guilt-free.

Let us know how your batch turns out—and don’t forget to tag us in your cookie creations! 🍪✨