Go Back
Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 14 minutes
10 minutes
Total Time 39 minutes
Servings: 12
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cupsblanched almond flour
  • 1/2 cup unsalted butter, softened
  • 1/2 cup powdered erythritol (or allulose/monk fruit mix)
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp cup sugar-free chocolate chips

Equipment

  • Mixing bowl (1 big and 1 small)
  • electric hand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Parchment paper or silicon baking mat
  • Cookie scoop or tablespoon
  • Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with paper
  2. In a large bowl, whip butter with powdered erythritol until fluffy (2 to 3minutes). You’ll want to use a medium speed on your mixer
  3. Crack the egg into the bowl, add vanilla, and beat again until smooth
  4. In a small bowl whisk together almond flour, baking soda, and salt
  5. Gradually mix in dry ingredients with a spatula until it forms into a dough
  6. Very gently, fold in sugar-free chocolate chips, until evenly mixed
  7. Cluster~1 tbsp dough for each cookie on baking sheet, 2" apart. Flatten slightly with fingers
  8. Bake10-12 mins or until edges start to turn golden. Centers will look soft—don’t over bake
  9. Cool cookies on sheet for 5 minutes and then transfer to wire racks

Notes

Keep in an airtight container at room temperature for 5 days, or freeze for up to 3 months.