Craving something sweet but worried about breaking your keto diet? Prepare to have your taste buds dancing with these incredible low-carb chocolate chip cookies that prove you don't have to sacrifice flavor for health! These mouthwatering treats are so delicious, you won't believe they're actually good for you. Whether you're a strict keto follower or just looking to cut down on sugar, these cookies are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: Keto
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup erythritol
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and erythritol until light and fluffy, using an electric mixer or whisk. Mix for about 2-3 minutes until well combined.
- Add the large egg and vanilla extract to the butter mixture. Beat until fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the almond flour, baking soda, and salt to ensure even distribution of ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms. Mix carefully to avoid overmixing.
- Fold in the sugar-free chocolate chips, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie dough ball slightly with the back of a spoon or your fingertips, as these cookies will not spread much during baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Make sure your almond flour is finely ground for the best cookie consistency.
- Don't overmix the dough - this can make your cookies tough and dense.
- For perfectly shaped cookies, use a cookie scoop for uniform size.
- Allow cookies to cool completely to let them set and develop a nice crisp edge.
- Store in an airtight container to maintain freshness and prevent them from becoming soggy.
- For extra richness, you can add a sprinkle of sea salt on top before baking.
- If the dough seems too wet, add a bit more almond flour; if too dry, add a splash of almond milk.
- Use high-quality sugar-free chocolate chips for the best flavor.
- These cookies are best enjoyed within 3-5 days of baking for optimal taste and texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 3g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 20mg
