Keto Chocolate Chip Cookies Recipe

Delicious, soft, and chewy keto chocolate chip cookies.

Nothing says comfort like a warm, freshly baked cookie, especially when it’s a chocolate chip cookie. But what if you’re on a keto diet and still want to enjoy the joys of baked goods? Enter the Keto Chocolate Chip Cookie – a delightful treat that doesn’t compromise your dietary choices. These cookies are specifically designed to be low-carb and sugar-free, utilizing almond flour and keto-friendly sweeteners. They provide the satisfaction of a traditional chocolate chip cookie without the guilt.

In this recipe, we’ll guide you through the process step-by-step, ensuring that your cookies come out perfect every time. We’ll also share some tips and tricks for getting the best results, so you can impress family and friends with your baking prowess. So, put on your apron, preheat the oven, and let’s dive into the world of keto baking!

Ingredients

• 2 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup granulated erythritol or other keto sweetener
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 cup sugar-free chocolate chips

Nutrition

Calories: ~150 calories

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sweetener: In a large bowl, using an electric mixer, cream the unsalted butter and granulated erythritol together until light and fluffy, about 2-3 minutes.
4. Add Egg and Vanilla: Add the large egg and vanilla extract to the butter mixture, and beat until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
6. Fold in Chocolate Chips: Using a spatula, fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
7. Scoop Dough: Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Be careful not to overbake, as the cookies will continue to firm up as they cool.
9. Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
10. Store: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.

Enjoy your delicious keto chocolate chip cookies! They are perfect for satisfying your sweet tooth without compromising your keto diet. For an extra twist, try adding a pinch of sea salt on top before baking for a delightful sweet and salty combination. Happy baking!