Choc Chip Cookies



  • 2 cups almond flour
  • 3 tbsp hemp hearts
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter (softened, room temp)
  • 1/2 cup sugar substitute (I use monk fruit)
  • 1 egg
  • 1 tbsp whipping cream
  • 1 tbsp sour cream
  • 1 tsp vanilla
  • 3/4 cup low-carb chocolate chips (I used mini-chips)


Makes: 24 cookies

  1. Preheat oven to 350 degrees.
  2. In a medium size bowl, combine the almond flour, hemp hearts, baking powder and salt. Blend well.
  3. In a large bowl, cream the butter and sugar substitute until fluffy.
  4. To the butter mixture, add the egg, whipping cream, sour cream and vanilla. Mix well.
  5. Slowly add the dry ingredients to the wet ingredients. Mixing well between each addition.
  6. Fold in the chocolate chips.
  7. Make 2 inch balls from the dough (24 balls).
  8. Place the doughballs on a parchment paper lined baking sheet. The cookies won’t spread so you can place close together on the baking sheet.
  9. Bake at 350F for 15 minutes, until golden brown.
  10. Move the cookies to a rack to cool completely.


Who doesn’t love chocolate chip cookies? These were one of the hardest things to imagine giving up when I started Keto. I’ve made a lot of low-carb chocolate chips cookies over the past couple of years. I keep coming back to this one as my base recipe. These cookies are not crumbly and not to moist, the sour cream is the secret. Enjoy with a cup of tea or a glass of almond milk.

Nutrition Facts

Amount Per Serving (1 cookie)

Fat12.3 g
Net Carbohydrates2.4 g
fiber 1.7 g
Protein4.2 g
Mixing the dry ingredients
Fresh out of the oven

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