Keto Chocolate Chip Cookies
Chewy around the edges and soft in the middle, these Low Carb Keto Chocolate Chip Cookies are simple to make and quick to bake.
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Ingredients
- ½ cup butter or coconut oil at room temperature
- ½ cup sugar-free sweetener
- 1 large egg
- 1 teaspoon gluten-free vanilla extract
- 2 cups blanched almond flour
- ¼ cup flax seed meal ground flax seed
- ½ teaspoon baking soda
- ¼ teaspoon salt omit if using salted butter
- 1 cup sugar free dark chocolate chopped (or sugar free chocolate chips)
Instructions
- In a large mixing bowl with an electric beater, beat together the butter and Monkfruit sweetener until smooth.
- Add the egg and vanilla and continue to beat until smooth and creamy.
- Add in the almond flour, flax seed meal, salt, and baking soda and beat until combined.
- Fold in the chopped chocolate (or chocolate chips). Place in the refrigerator while you preheat your oven.
- Preheat the oven to 350ºF. Use a cookie scoop to scoop cookie dough into balls and place them on a parchment lined baking sheet two inches apart.
- Bake for 12 minutes or until the center is set and the tops are golden brown. Remove from the oven and slide the parchment paper off the baking sheet onto a cool surface.
- Store in an airtight container at room temperature for up to three days. Cookies will stay soft and chewy.
Video
Notes
- Remember when measuring almond flour to spoon your flour into your measuring cup, then level it. Do not dip your measuring cup into the flour then level, it will be too much almond flour.
- You can use coconut oil, dairy-free butter, or butter (if you do dairy)
- Always double check your chocolate and chocolate chips to make sure they are paleo friendly
Nutrition
Serving: 1cookieCalories: 135kcalCarbohydrates: 9gProtein: 4.5gFat: 10.5gSaturated Fat: 5gPolyunsaturated Fat: 5.5gCholesterol: 24mgSodium: 110mgFiber: 2gSugar: 2g
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