Keto Chocolate Chip Cookies
Delicious, low-carb cookies that satisfy your sweet tooth while keeping your carb intake low, perfect for a ketogenic diet.
Ingredients
Dry Ingredients
- 1 cup almond flour Quality almond flour is recommended.
- 1/4 cup coconut flour Choose a fine coconut flour for best results.
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup butter (softened) Make sure butter is at room temperature.
- 1/4 cup erythritol or preferred sweetener Adjust to taste if you prefer a sweeter cookie.
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup sugar-free chocolate chips For an extra chocolatey experience.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Whisk until well blended.
- In another bowl, cream together the softened butter and erythritol until light and fluffy, about 2-3 minutes.
- Add the vanilla extract and the egg to the butter-sweetener mixture and beat until fully incorporated.
- Gradually add the dry mixture to the wet ingredients, stirring gently until well combined.
- Fold in the sugar-free chocolate chips.
- Line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of the dough onto the sheet, spacing them a few inches apart.
Baking
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden and centers are soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Enjoy with a cup of coffee or herbal tea. For variation, consider mixing in nuts or adding flavor extracts.