Keto Chocolate Chip Cookies
Delicious low-carb cookies made with almond flour, coconut flour, and sugar-free chocolate chips, perfect for satisfying sweet cravings on a keto diet.
Ingredients
Dry Ingredients
- 1 cup almond flour Gluten-free alternative to wheat flour.
- 1/4 cup coconut flour Adds texture and flavor.
- 1/2 teaspoon baking soda Leavening agent.
- 1/4 teaspoon salt Enhances flavor.
Wet Ingredients
- 1/2 cup butter (softened) Bring to room temperature for easier mixing.
- 1/4 cup erythritol or your preferred sweetener Low-carb sweetener.
- 1 teaspoon vanilla extract Adds flavor.
- 1 large egg Binds ingredients together.
Add-ins
- 1/2 cup sugar-free chocolate chips Provides chocolatey goodness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt.
- In another bowl, cream together the softened butter and erythritol until light and fluffy.
- Beat in the vanilla extract and large egg until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of cookie dough onto a baking sheet lined with parchment paper.
Baking
- Bake in the preheated oven for 10 to 12 minutes, until the edges turn golden brown.
- Remove from oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
Keep cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for two weeks or freeze for several months.