Name: Low Carb Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1½ cups shredded mozzarella; 2 tbs cream cheese; 2 eggs; ¼ cup Lakanto; 2 tbs butter (softened); 1¼ cup almond flour; 1 tsp baking powder; ¼ cup low carb chocolate chips

These low carb chocolate chip cookies are made from fathead dough! They're gluten free, sugar free, LCHF, and keto friendly!

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I'll admit - most of the recipes that I make with Fathead dough are savory - you can see the full collection (and video tutorial!) here:

But recently I've been wanting to make more sweet recipes. Given the amount of cheese in this dough, you might be surprised. But if you think about it, mozzarella and cream cheese are actually quite mild - so it really can work!

So I amended my recipe for Low Carb Chocolate Croissants and set about working on making cookies!

How to Make Low Carb Chocolate Chip Cookies

Make the base of the fat head dough by placing some shredded mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for one minute, stir and then cook for another 30 seconds. Set aside.

In a stand mixer, beat together softened butter, eggs, and sweetener. Lakanto is my preferred choice these days!

Low Carb Chocolate Chip Cookies - made from fathead dough! They're gluten free, keto, LCHF, and sugar free!

Stir in some almond flour and baking powder, then add the mozzarella mixture. At this point you'll be forgiven for thinking that the two mixtures will never combine, but they really will!

Combine thoroughly, then stir in some low carb chocolate chips. I used Know Better Chocolate Chips, which you can buy from Netrition. They're sweetened with allulose, and they're zero carb! But you could also use the dark chocolate mini chips from Lily's!

Let the dough cool slightly, then wrap it in plastic wrap and place in the fridge for 15 minutes.

Divide the dough into 12 balls and place them on a baking sheet lined with a silicone mat.

Bake for 13-15 minutes in a preheated oven or until cooked through and golden brown. Cool on a wire rack.

Once cool, store in an airtight container.

The final result is definitely NOT cheesy. They are super soft and chewy - almost cakey. If you're a fan of fathead dough I *definitely* recommend that you try these cookies! They're super filling, too - so one cookie is perfectly satisfying!

📖 Recipe

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