Keto Chocolate Chip Cookies
Delicious low-carb chocolate chip cookies made with almond flour and sugar-free chocolate chips, perfect for satisfying sweet cravings without the guilt.
Ingredients
Dry Ingredients
- 3 cups almond flour Use blanched almond flour for best results.
- 2/3 cup sugar-free granulated sweetener Adjust sweetness to taste.
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3/4 cup softened butter or coconut oil Can be browned for added flavor.
- 2 large eggs
- 2 teaspoons alcohol-free vanilla extract
Mix-ins
- 1/2 (9-ounce) bag sugar-free chocolate chips Reserve some for topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line 2 baking sheets (18×13 inches) with parchment paper or silicone baking mats.
- In a large mixing bowl, combine almond flour, sugar-free sweetener, baking soda, and salt.
- Mix in the softened butter, eggs, and alcohol-free vanilla extract using a hand mixer.
- Gently fold in half of the chocolate chips, setting some aside for topping.
Baking
- Scoop 18-21 balls of dough onto the prepared baking sheets, spaced apart.
- Flatten them slightly and sprinkle the reserved chocolate chips on top.
- Bake for 10-12 minutes, or until golden brown around the edges.
- Let them cool for a minimum of 30 minutes before enjoying.
Notes
These cookies can also be enjoyed warm with herbal tea or low-carb ice cream. For storage, keep in an airtight container for up to four days at room temperature or freeze for up to three months.