If you try these Keto chocolate chip cookies, let me know by leaving a comment or better yet, post some pictures. I’d love to see how these turn out for you.
Keto Chocolate Chip Cookies
We are so excited and happy with this Keto Chocolate Chip cookie recipe. At just 2 g net carbs per cookie, I can satisfy my sweet tooth and not feel guilty. It's easy and versatile, add your choice of nuts and you have a chocolate chip and walnut...peanut...almond cookie. Omit the chocolate chips and you have an amazing "sugar" cookie; I like to pair this with a Blueberry Chevre for a rich and decadent quick "cheesecake."
- 3/4 Cup Unsalted Butter Softened
- 3/4 Cup Zero Calorie Sweetener - Confectioners Style Erythritol or Swerve
- 2 Large Eggs
- 2 tsp Sugar Free Vanilla Extract
- 3 Cups Almond Flour I used the Kirkland Signature brand*
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 3/4 Cup Sugar free chocolate chips I used Lily's brand* but feel free to substitute with your choice of baking chocolate (dark chocolate for lower carbs). This will affect the nutritional value, so be sure o check those labels and re-calculate the nutritional value.
Preheat your oven to 350 degrees F. Line baking sheets with parchment paper or silicone sheets.
Mix the softened unsalted butter and swerve sweetener until well combined and smooth texture is achieved. Mix in the eggs and vanilla extract.
In a separate bowl combine almond flour, salt and baking soda. Add 1/3 of dry ingredients to the wet ingredients and combine. Repeat for the remaining 2/3 of dry ingredients (adding only 1/3 at a time). Be sure not to over mix. Mix in the chocolate chips.
Scoop heaping tablespoons of dough onto the pans**. This recipe should make approximately 36 cookies. I've found that flattening the cookies slightly using the back of a tablespoon and shaping them in a circle helps to produce a more consistently baked cookie.
Bake for 8-11 minutes or until the top and bottom of the cookie are golden. Be sure to monitor the baking process carefully and ensure that the base of the cookie does not over bake.
Carefully transfer the hot cookies to a cooling rack and allow to cool.
Now, they're ready to serve and enjoy. Be sure to store cookies in a tightly sealed container.
*There is some slight variation in the nutritional value in the different brands of products. Again, make sure you read the nutritional labels and re-calculate to meet your macros.
**I would recommend only using a single baking sheet placed in the middle rack of your oven and baking in multiple batches.
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on bloggingwithbabies.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.