Keto Chocolate Chip Cookies are a delicious way to satisfy your sweet tooth while staying on track with a low-carb lifestyle. These cookies are made with almond flour and sweetened with a keto-friendly sweetener, making them both gluten-free and sugar-free. Despite the healthy ingredients, they have all the comforting qualities of a traditional chocolate chip cookie—crispy edges, a soft, chewy center, and plenty of gooey chocolate chips. Perfect for a quick snack or a dessert, these cookies are sure to become a favorite treat for anyone following a ketogenic diet.
Ingredients:
- 2 cups almond flour
- ½ cup unsalted butter, melted
- â…“ cup erythritol or your preferred keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar-free chocolate chips
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, and salt.
- Combine the Wet Ingredients: In a separate large bowl, beat together the melted butter, erythritol, egg, and vanilla extract until smooth and well combined.
- Make the Dough: Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms. Fold in the sugar-free chocolate chips.
- Shape the Cookies: Scoop out tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, flattening each slightly with your hand or the back of a spoon.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown. The cookies will be soft when they come out of the oven but will firm up as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your Keto Chocolate Chip Cookies with a glass of almond milk or as a delightful treat any time of day!
