Easy Guide to Making Keto Chocolate Cookies with Lupin Flour

Discover how to make delicious, crinkly, and chewy keto chocolate cookies using almond flour, lupin flour, and cocoa powder.

Everyone eating low carb has at some point, drooled watching someone else (a carb eater!) enjoy those delicious sugar-filled donuts or gazed longingly through those glass cases filled with sugary high-carb breakfast treats.

You might have sighed, wishing you could have one, or even let yourself break your low carb diet for just one donut. But now, you no longer need to try so hard to convince yourself that you don’t need donuts anymore or that you’re better off without them.

Now, you can have delicious keto donuts and stay in ketosis, keep your blood sugar regulated, and fulfill that donut craving all at the same time. These low-carb yeasted donuts are nothing short of a miracle.

My Keto Chocolate Chip Lupin Flour Cookies have become one of the most popular recipes on this site! Many who have made them claim they’re the closest thing to a Toll House style real chocolate chip cookie! With crinkles, wrinkles, a slightly chewy gooey middle, a lightly crisp exterior, and that buttery delicious flavor—they check all the boxes for my chocolate chip cookie dreams. It’s honestly really hard to tell they’re low carb (which is always my aim!). Naturally, I had to transform them into a chocolate version!

Ingredients and Adjustments

This keto chocolate lupin flour cookie recipe is very similar to the keto chocolate chip lupin flour cookies. That’s because it just required a few adjustments to my original recipe to turn them into chocolatey delights!

I substituted some almond flour with cocoa powder, sifted the almond flour to ensure only finer grains were included, modified the process slightly to incorporate the cocoa powder the best way, and adjusted the baking time (they bake quicker with less almond flour). Now, we have a chocolate version!

Dairy-Free Options

For the entire month of February this year, I decided to try a whole month dairy-free while on keto (just checking if perhaps dairy sensitivity).

I created this recipe when I was dairy-free and liked them just as much (perhaps even more!) with the dairy-free version. It’s quite an easy adjustment, but there are some specifics on how to adjust to be dairy-free which I’m outlining below!

Dairy-Free Butter Substitute:

Substitute with the right kind of dairy-free butter. You need a vegan butter that comes in a stick, not a non-dairy butter spread. My all-time favorite is Miyoko’s European Style Cultured Vegan Butter with a Hint of Sea Salt, made with a blend of coconut oil and cashew milk.

It’s delicious! The sea salt is important if you can find it, but you can always add a little extra salt to the recipe if you can’t find salted dairy-free butter sticks.

Don’t Soften Your Dairy-Free Butter:

Any vegan butter melts very quickly. For regular butter, I recommend softening it to help whip some air in when creaming it with the sweetener. However, if using dairy-free butter, use it straight from the fridge. The friction of your mixer will warm it up enough to soften it without needing counter time.

Add Butter Extract:

Adding butter extract can enhance the flavor that might be missed without real butter. I used 1/8th to 1/4 teaspoons of butter extract. I recommend LorAnn’s Buttery Bakery Emulsion. It has higher concentrations of flavors, so you need less, and it has the best flavor.

Brands of Ingredients and Substitution Options

After three years of creating ketogenic recipes, I’ve learned that the brand of ingredients really matters. Here are the recommended options:

Lupin Flour:

I strongly recommend “Lupina Brand” for the best taste and texture. Some lupin flours have higher carb counts and taste terrible. The only other acceptable brand is Miracle Flour, but it has a slightly bitter taste.

Almond Flour:

Use finely ground, blanched almond flour. My favorites are Anthony’s Brand and Kirkland Brand. Both are low in carbs, finely ground, and affordable. Don’t forget to sift your almond flour to ensure a smooth texture.

Sweetener:

Lakanto Granular or Golden Lakanto is my favorite. It’s a blend of erythritol and monkfruit extract, minimizing any cooling effect. You can use other brands like Swerve or Sonourished, but you might need to adjust the amount. Allulose is not recommended as it doesn’t crisp up well.

Tips for Perfect Keto Chocolate Lupin Flour Cookies

Use a Kitchen Scale:

Precision is key in this recipe. Use a kitchen scale to measure your dry ingredients accurately. This helps avoid too much or too little lupin flour, which can affect the texture of the cookies.

Use Room Temperature Butter:

Use room temperature salted butter for the recipe, except for a small portion that needs to be melted. If you need to soften butter quickly, cut it into smaller cubes and leave it on the counter for 30-60 minutes.

Sift Your Almond Flour:

Sift the almond flour to remove larger grains, ensuring a smoother texture in your cookies.

Roll Dough into Balls:

Roll the cookie dough into balls and do not flatten them. The cookies will naturally spread while baking, creating a soft gooey center with a crispy exterior.

Don’t Overbake:

These cookies will look underdone when they’re actually perfectly baked. Remove them from the oven and let them cool on the baking sheet for at least 15 minutes before transferring them.

Use the Pan-Bang Method:

After baking, bang the cookie sheet on the counter 3-4 times to create beautiful cracks and crinkles on the cookies.

Transforming Cookies into Keto Mint Chocolate Chip Cookies

You can transform these cookies by substituting Lily’s new sugar-free mint chocolate chips. Feel free to use other flavors like white chocolate or caramel chocolate chips. Adding chunks of Lily’s chocolate bars can make extra gooey bites.

Troubleshooting Guide

Dough Not Rising:

Check your yeast. Ensure it’s fresh and the water temperature is correct. If the dough is too firm, it may need more rising time.

Deflated Donuts:

This can be caused by over-proofing, using too warm water, or leaving the dough to rise too long.

Rubbery Donuts:

This can happen if the dough wasn’t kneaded enough or if the ingredients weren’t measured accurately. Using the wrong brand of ingredients can also affect the texture.

Conclusion

Everybody deserves to have a low carb donut, including you! If you have any trouble with this recipe, reach out on Instagram (@fatkitchenblog) for help. Happy baking!

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Common Issues and Solutions

Problem	Cause	Solution
Dough not rising	Inactive yeast or cold dough	Ensure yeast is fresh; keep dough warm
Cookies too dry	Over-measured flour	Measure ingredients by weight, not volume
Cookies spreading too much	Excess butter or heat	Monitor dough consistency; adjust kitchen temperature
Donuts deflating	Over-proofing, too warm water or rising too long	Use the right water temperature; don’t let dough rise too long
Rubbery donuts	Insufficient kneading, incorrect measurements	Knead properly; measure ingredients accurately

Graph: Baking Temperature vs. Time

Create a line graph showing the relationship between baking temperature and time, with the optimal range for baking keto chocolate lupin flour cookies highlighted.

Image Guide

This guide should provide all the details needed to make your keto chocolate lupin flour cookies successfully. Enjoy baking and savoring these delicious low-carb treats!

RECIPE

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