Keto Chocolate Chip Cookies
Delightful keto-friendly cookies made with almond flour and sugar-free chocolate chips, perfect for a low-carb dessert.
Ingredients
Dry Ingredients
- 1.5 cups almond flour
- 0.5 cups butter, softened
- 0.25 cups erythritol (or your choice of sweetener)
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 tsp baking soda
- 1 pinch salt
Mix-ins
- 0.5 cups sugar-free chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, whisk together almond flour, baking soda, and a pinch of salt.
- In another bowl, cream together softened butter and erythritol until smooth and fluffy.
- Add eggs and vanilla extract to the butter mixture and beat until fully combined.
- Gradually mix the dry ingredients into the wet mixture with a gentle folding method.
- Fold in the sugar-free chocolate chips.
Baking
- Line a baking sheet with parchment paper or a silicone mat.
- Drop rounded tablespoons of the dough onto the prepared sheet, leaving space between each cookie.
- Bake for 10-12 minutes until edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Notes
Store leftovers in an airtight container at room temperature for up to a week, or freeze for up to three months. Enjoy with coffee or tea, or crumble over keto ice cream.