Keto Chocolate Chip Cookies
Delight in these easy-to-make Keto Chocolate Chip Cookies, perfect for satisfying your sweet cravings while adhering to a low-carb diet.
Ingredients
Main Ingredients
- 1 1/2 cups almond flour Gluten-free base for cookies.
- 1/2 cup butter, softened Should be softened, not melted.
- 1/4 cup erythritol Or your choice of low-carb sweetener.
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch salt
- 1/2 cup sugar-free chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together almond flour, baking soda, and salt.
- In another bowl, cream together softened butter and erythritol until smooth and fluffy.
- Add eggs and vanilla extract to the butter mixture and beat until fully integrated.
- Gradually mix the dry ingredients into the wet mixture without overmixing.
- Fold in sugar-free chocolate chips.
- Line a baking sheet with parchment paper.
- Drop rounded tablespoons of cookie dough onto the prepared sheet, leaving space between each dollop.
- Bake for 10-12 minutes until the edges are golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
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Notes
Store cookies in an airtight container at room temperature for up to a week, refrigerate for up to two weeks, or freeze for up to three months.