How many net carbs are in these keto NYC cookies?

Each cookie has only 4g net carbs and 237 calories. The recipe makes 6 large NYC-style cookies.

What is lupin flour and where can I buy it?

Lupin flour is a high-protein, low-carb flour made from lupin beans. It is available at health food stores and online. It gives these cookies their structure while keeping net carbs low.

Why does this recipe use almond butter specifically?

Almond butter gives the best crispy texture thanks to its fat content. Peanut butter and hazelnut butter make tasty cookies too, but the surface is not as crispy as with almond butter.

How do I store these keto cookies?

Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months. Reheat at 160°C (320°F) for 15 minutes from the fridge or 20 minutes from frozen.

Keto vegan NYC-style chocolate cookies with chocolate chips and hazelnuts

Breakfast Dairy-free Dessert Gluten-free Keto Low-carb Snack Vegan

Keto Vegan Chocolate Cookies (NYC-Style)

Name: Keto Vegan Chocolate Cookies (NYC-Style)
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 6
Cuisine: American
Ingredients: 13 grams ground golden flaxseed; 45 grams water; 29 grams lupin flour; 20 grams organic unsweetened cacao powder; 4 grams unsweetened instant coffee powder; ¼ teaspoon baking soda; ⅛ teaspoon xanthan gum; ¼ teaspoon fine pink salt; 94 grams organic unsweetened smooth almond butter *Note 1; 27 grams liquid oil (I used light tasting olive oil); 50 grams golden monk fruit sweetener; ½+¼ teaspoon natural vanilla extract; 30 grams 100% dark chocolate chips (optional); 30 grams organic baked hazelnuts (optional)

February 17, 2022

Jump to Recipe

Crispy on the outside, gooey on the inside — these keto vegan chocolate cookies are packed with chocolate chips and hazelnuts. Gluten-free, dairy-free, and only 4g net carbs per cookie!

THE SECRET TO EXTRA-CRISPY KETO CHOCOLATE COOKIES

Choose the right nut butter

Almond butter gives these NYC-style cookies the best texture thanks to its fat content. I’ve tried peanut butter and hazelnut butter — both make delicious cookies, but the surface wasn’t as crispy as with almond butter.

Double-bake for extra crunch

After taking the cookies out of the oven, let them cool until they hold their shape. Then flip them upside down and return to the preheated oven (160°C / 320°F) for 3 minutes. Let cool completely before serving.

Extend the baking time

Bake the cookies longer for a crispier result. Try adding 5 minutes to the baking time first.

HOW TO STORE

Store the cookies in an airtight container in the refrigerator for up to 7 days. Reheat in a preheated oven at 160°C (320°F) for 15 minutes and let cool for 10 minutes before serving.

You can also freeze the cookies for up to 3 months. Reheat from frozen in a preheated oven at 160°C (320°F) for 20 minutes and let cool for 10 minutes before serving.

Keto Vegan Chocolate Cookies (NYC-Style)

Crispy on the outside, gooey on the inside — these keto vegan chocolate cookies are packed with chocolate chips and hazelnuts. Gluten-free, dairy-free, and only 4g net carbs per cookie!

Print Recipe

Course

Breakfast, Dessert, Snack

Cuisine

American

Servings

Prep Time

15 min

Cook Time

22 min

Total Time

37 min

Ingredients

13 grams ground golden flaxseed
45 grams water
29 grams lupin flour
20 grams organic unsweetened cacao powder
4 grams unsweetened instant coffee powder
¼ teaspoon baking soda
⅛ teaspoon xanthan gum
¼ teaspoon fine pink salt
94 grams organic unsweetened smooth almond butter *Note 1
27 grams liquid oil (I used light tasting olive oil)
50 grams golden monk fruit sweetener
½+¼ teaspoon natural vanilla extract
30 grams 100% dark chocolate chips (optional)
30 grams organic baked hazelnuts (optional)

Instructions

1
Use a grinder or blender to grind the monk fruit sweetener into fine powder and set aside. Then grind the golden flaxseed into fine powder, transfer to a small bowl, add the water, and mix well. Let sit for 10–15 minutes until the mixture becomes gel-like to form the flaxseed egg.
2
In a medium bowl, combine the lupin flour, cacao powder, coffee powder, baking soda, xanthan gum, and pink salt. Mix well.
3
In a large mixing bowl, add the almond butter, oil, powdered monk fruit sweetener, vanilla extract, and the flaxseed egg from step 1. Stir with a spatula until smooth. Make sure all the powdered sweetener is fully incorporated, otherwise it will affect the texture and leave a heavier aftertaste.
4
Fold the dry ingredients, chocolate chips, and hazelnuts into the wet mixture using a spatula or by hand. Once the dough comes together, portion into 6 even cookie dough balls. Preheat the oven to 160°C (320°F).
5
Place the cookie dough balls on a parchment-lined baking sheet and let sit for about 5 minutes.
6
Bake for 18 to 22 minutes *Note 2. For the best result, rotate the baking sheet from back to front halfway through baking.
7
Remove from the oven but keep the cookies on the baking tray to cool completely. The cookies will continue to firm up as they cool.

Notes

I've tried hazelnut butter and peanut butter, but they didn't produce the same crispy texture due to their fat content.
Baking time varies by oven.

Nutrition Information

Note: Net carb count excludes fiber, erythritol, and allulose, as they do not significantly affect blood sugar in most people. These values are calculated manually and provided for reference only. Actual figures may vary depending on the brands you use, so feel free to make your own calculations.

Total servings in this recipe: 6

Net carbs per serving: 4g

Nutrition Facts

6 servings per container

Amount Per Serving

Calories237

% Daily Value*

Total Fat 17g22%

Saturated Fat 3g15%

Total Carbohydrate 9g3%

Dietary Fiber 5g18%

Protein 7.7g15%

Net Carbs 4g

* Percent Daily Values are based on a 2,000 calorie diet.

Frequently Asked Questions

How many net carbs are in these keto NYC cookies?: Each cookie has only 4g net carbs and 237 calories. The recipe makes 6 large NYC-style cookies.
What is lupin flour and where can I buy it?: Lupin flour is a high-protein, low-carb flour made from lupin beans. It is available at health food stores and online. It gives these cookies their structure while keeping net carbs low.
Why does this recipe use almond butter specifically?: Almond butter gives the best crispy texture thanks to its fat content. Peanut butter and hazelnut butter make tasty cookies too, but the surface is not as crispy as with almond butter.
How do I store these keto cookies?: Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months. Reheat at 160°C (320°F) for 15 minutes from the fridge or 20 minutes from frozen.

Did you try this recipe?

Tag @lokyisfoodstudio on Instagram and share your creation!

Keto Vegan Chocolate Cookies (NYC-Style)

THE SECRET TO EXTRA-CRISPY KETO CHOCOLATE COOKIES

HOW TO STORE

Keto Vegan Chocolate Cookies (NYC-Style)

Ingredients

Instructions

Notes

Nutrition Information

Frequently Asked Questions

Did you try this recipe?

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