The recipes are aim to be as low carb as possible too so they are all grain and gluten free – (except for one rogue cake that slipped in!).
Jul 8, 2025
I think obsession might be the mother of invention actually. I recently broke with my low carb/diabetes diet in a moment of temptation recently. I accepted a friend’s homemade (sugar and white flour), chocolate chip cookie. It was good! Since then, I’ve been ruminating over how to make an equally delicious but healthier version.
After some trial and error and quite a bit of Research and Development biscuit eating, I’m happy to say I’ve arrived at a lovely recipe. These chirpy little low carb cookies taste heavenly.
They’re adapted from a normal cookie recipe. The original ingredients included coconut oil which would work okay but it’s the butter in combination with vanilla paste (rather than the less intense vanilla essence) that give these cookies such an irresistible flavour. And if that wasn’t good enough, the addition of the chopped pistachios really make these lads stand out from the chocolate cookie crowd.
Oh…and they’re super quick and easy to make!
150g almond flour
Pinch salt
2 tbsp sweetener*
60g melted butter
40g cream cheese
1 tsp vanilla paste
70g chopped pistachios
60g keto chocolate chips**
* Natural sweetener options could include xylitol, erythritol, allulose. I used xylitol for this recipe. See Alternative Sweeteners page for more info. Each will have slightly different levels of sweetness. Adjust to taste.
** There are a few keto choc chip products available on-line. I used this one: Keto Dark Chocolate Chips
Preheat oven 350F/180C Gas Mark 4
Cover large baking sheet with baking paper.
Mix the melted butter, cream cheese and vanilla paste together.
To chop the nuts, put into a plastic bag and bash with a rolling pin.
In a separate bowl, mix the almond flour, salt, sweetener, chopped nuts, keto choc chips.
Add the butter and cream mix to the dry ingredients and stir well.
Scoop out dollops of the mix. Roll into a ball and flatten slightly on the baking tray into a biscuit shape best you can.
Bake for approx. 10 minutes until golden at the edges.
Remove from the oven and cool completely on a wire tray.
Keep in the fridge.
