Chocolate Chip Cookie Fingers · Low Carb Zen

Chocolate Chip Cookie Fingers

Jan 26
These look too good to be Low Carb Chocolate Chip Cookies!

Update 3/2015: The Nevada Manna chips I initially used and loved are no longer available – believe me, I’ve looked! Some people use Hershey’s Sugar Free Chocolate Chips (but Maltitol, which doesn’t agree with me), or chopped up ChocoPerfection bars (pricey but solid ingredients) or even dark chocolate chips (less sugar than milk chocolate, if you can tolerate some sugar). Or Lily’s sugar free chips (although I haven’t found them locally and cannot bring myself to buy them at the prices I see on Amazon). Or you can use a recipe like this one to make your own, as you choose. I am thinking I’d like to try this with Cacoa Nibs, as I haven’t had those before and they could work out?

This dough makes a pretty good base so you could add something like nuts, or a few raisins, a little dried fruit, or whatever that fits into your plan, though. These delicious cookies are courtesy an experiment combining other low carb cookie recipes. Mmmmm, cookies!

These look too good to be Low Carb Chocolate Chip Cookies!

Low Carb Chocolate Chip Cookie Fingers

Course: Dessert
Cuisine: American
Keyword: protein powder, sugar free chocolate chips
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Author: Dixie Vogel
No reason to miss chocolate chip cookies! Heaven dipped in coffee. Mmmmmm!


  • 3/4 Cup Almond Flour
  • 1/2 Cup Vanilla Whey Protein
  • 1/4 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/4 Cup Butter
  • 2 Tablespoons Water
  • 1/4 Cup Erythritol
  • SF Sweetener to Taste
  • 1/2 Bag of SF Chocolate Chips


  1. Preheat oven to 375 degrees.
  2. Stir in Almond flour, Whey Protein, Baking Soda and Salt.
  3. Cut in softened butter with a pastry blender.
  4. Stir in other ingredients, adding just enough water to make the dough stick together.
  5. Roll into small logs about the size of a finger, placing on cookie sheet with a couple inches between to allow for spreading.
  6. Bake 7 minutes and turn off the oven.
  7. Leave cookies in the warm oven another 3 minutes to crisp.
  8. After cooling, refrigerate cookies to get the best texture.

Recipe Notes

No reason not to double this! You'll save yourself the trouble of wishing you made more.

Erythritol is often best mixed with other sweeteners, and I prefer liquid Splenda - highly concentrated and no carbs. But you can use whatever you like (or even none if you want, it just takes the edge off the Erythritol).

Dessert in Five
  • Chris says:

    Do you have the nutritional facts? Sounds great!

    • Dix says:

      They are going to vary a whole bunch depending on the protein powder and especially the chocolate you use, so this particular recipe doesn’t have them figured because of that.

  • CJ says:

    Do you use powdered or granulated Erythritol?

    • Dix says:

      I prefer powdered myself just because it dissolves easier into whatever I’m mixing it into. But I have been known to put granular in the food processor to do the job for me.

  • Mary says:

    Can you use Stevia to replace the Erythritol ? Thank you. Receipe sounds great !

    • Dix says:

      You should be able to use whatever sweeteners you want. With Stevie just make sure it’s not so much it gets bitter. I often mix it with others for that reason.

  • Patricia says:

    Cookies sound great but how many carbs per serving? Thanks!

    • Dix says:

      It’s going to vary too much for me to say with confidence, depending on the protein powder you use and what sort of chocolate you use. I like this recipe calculator to come up with numbers when I need them, though.

  • >