Bamboo Flour Chocolate Chip Cookies
Soft, chewy keto chocolate chip cookies made with bamboo flour. Only 1g net carbs per serving, ready in 30 minutes, and so good your family won't even know they're low-carb!
Ingredients
Dry Ingredients
- 55 g bamboo flour sifted for best texture
- 48 g almond flour blanched, not almond meal
- 3 g xanthan gum
- 17 g egg white protein powder unflavored
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 3/4 cup brown sugar substitute granulated erythritol or allulose blend
- 1/2 cup unsalted butter softened to room temperature (1 stick)
- 2 eggs large, room temperature
- 1 tsp alcohol-free vanilla extract or vanilla powder
Mix-Ins
- 1/2 cup sugar-free chocolate chips semi-sweet or dark recommended
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the bamboo flour, almond flour, xanthan gum, egg white protein powder, baking soda, and salt until completely uniform.
- In a separate medium bowl, use an electric hand mixer on medium speed to cream the softened butter, brown sugar substitute, and vanilla extract for about 2 minutes until light and fluffy.
- Add the room-temperature eggs to the butter mixture and mix on low speed just until the yolks disappear. Do not overmix.
- Pour the dry ingredients into the wet mixture. Fold together with a silicone spatula until fully combined. The dough will be thick and slightly sticky.
- Fold the sugar-free chocolate chips evenly into the dough.
- Scoop or spoon the dough into balls and place them 2 inches apart on the prepared baking sheet. Gently flatten each ball slightly with your fingers.
- Bake on the center rack for 12 to 15 minutes, until the edges are lightly browned and set. The centers will look slightly soft — that is normal.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use a kitchen scale: Bamboo flour packs down easily — always weigh it for consistent results.
Room temperature matters: Cold butter or eggs will ruin the dough texture. Take them out 30–60 minutes before baking.
Chill for chewier cookies: Rest the dough in the fridge for 30 minutes before baking for an even better texture.
Storage: Store in a sealed container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Freezing dough: Roll into balls, freeze flat on a tray, then transfer to a freezer bag. Bake from frozen, adding 2 extra minutes to the timer.
Butter substitute: Refined coconut oil (solid but soft, not melted) can be used as a 1:1 replacement.