Here’s a simple and tasty keto-friendly recipe for Chocolate Chip Cookies—soft, chewy, and low-carb!
Keto Chocolate Chip Cookies
Servings: 12–16 cookies
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Ingredients:
- 2 cups (200 g) almond flour
- ¼ cup (50 g) powdered erythritol or preferred keto sweetener
- ¼ tsp baking soda
- ¼ tsp salt
- 1 large egg
- ¼ cup (60 g) butter, melted
- 1 tsp vanilla extract
- ½ cup (90 g) sugar-free chocolate chips
Instructions:
- Preheat oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients:
- In a bowl, combine almond flour, sweetener, baking soda, and salt.
- Combine wet ingredients:
- In another bowl, whisk the egg, melted butter, and vanilla extract.
- Mix together:
- Add wet ingredients to dry ingredients and stir until a dough forms.
- Fold in sugar-free chocolate chips.
- Shape cookies:
- Scoop tablespoon-sized portions of dough onto the baking sheet. Flatten slightly with your fingers.
- Bake:
- Bake 12–15 minutes until edges are golden. Cookies will be soft but firm up as they cool.
- Cool and serve:
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
💡 Tips for Best Results:
- Don’t overbake—keto cookies can dry out quickly.
- For chewier cookies, add 1–2 tsp cream cheese to the dough.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer.
If you want, I can also give a “microwave 1-minute keto chocolate chip cookie” version for a quick single-serve treat. It’s perfect when you just want one cookie fast. Do you want me to do that?
