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Keto Chocolate Chip Cookies

Indulge in warm, soft, and chewy Keto Chocolate Chip Cookies that are low in carbs but full of classic flavor. These easy-to-make cookies are perfect for satisfying your sweet tooth without derailing your ketogenic diet.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup almond flour blanched, superfine
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup unsalted butter softened, room temperature
  • 3/4 cup erythritol monk fruit blend granular sweetener
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sugar-free chocolate chips dark chocolate recommended

Equipment

  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric mixer (handheld or stand)
  • Rubber Spatula
  • Baking Sheet
  • Parchment Paper
  • Measuring cups and spoons
  • Wire cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the almond flour, baking powder, and sea salt. Set aside.
  3. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granular erythritol monk fruit blend until light and fluffy, about 2-3 minutes.
  4. Beat in the large egg until well combined, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be thick.
  6. Gently fold in the sugar-free chocolate chips with a rubber spatula until evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Slightly flatten the tops of the cookies with the back of a spoon or your fingers, as they won't spread much on their own.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. The cookies may still look soft in the middle.
  9. Remove the baking sheet from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking.

Notes

For an extra touch, sprinkle a few flakes of sea salt on top of the cookies immediately after they come out of the oven. Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage. The dough can also be made ahead and refrigerated for up to 3 days. If refrigerating the dough, allow it to come closer to room temperature before scooping and baking.