Imagine sinking your teeth into a warm, gooey chocolate chip cookie that's not only delicious but also completely keto-friendly! These extraordinary Keto Zucchini Chocolate Chip Cookies are about to change everything you thought you knew about low-carb desserts. Sneaking zucchini into a chocolate chip cookie might sound crazy, but trust us, this recipe is a game-changer that will satisfy your sweet tooth while keeping you firmly on your health journey.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup almond flour
- 1/2 cup grated zucchini
- 1/4 cup erythritol
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sugar-free chocolate chips
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of almond flour, 1/4 cup of erythritol, 1/2 tsp of baking soda, and 1/4 tsp of salt. Mix well to ensure the dry ingredients are evenly distributed.
- In a separate bowl, cream together 1/4 cup of softened unsalted butter and the remaining 1/4 cup of erythritol until the mixture is light and fluffy. This should take about 2-3 minutes with an electric mixer.
- Add 1 large egg and 1 tsp of vanilla extract to the butter mixture. Beat until fully combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in 1/2 cup of grated zucchini and 1/2 cup of sugar-free chocolate chips until they are evenly distributed throughout the dough.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. Keep an eye on them as baking times may vary slightly based on your oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Keto Zucchini Chocolate Chip Cookies as a guilt-free treat!
Tips
- Moisture Matters: When adding grated zucchini, make sure to gently pat it dry with a paper towel to prevent excess moisture from making your cookies soggy.
- Chocolate Chip Selection: Choose high-quality sugar-free chocolate chips to ensure the best flavor and lowest carb count.
- Consistent Size: Use a cookie scoop or tablespoon to create uniform cookies that bake evenly.
- Cooling is Crucial: Allow cookies to cool completely on a wire rack to help them set and achieve the perfect texture.
- Storage Hack: Store these cookies in an airtight container in the refrigerator for up to 5 days, or freeze for up to a month for longer preservation.
- Texture Tip: If the dough seems too wet, add a little extra almond flour, or if too dry, add a small amount of almond milk to achieve the right consistency.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 3g
Protein: 3g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 20mg
