Chewy Keto Chocolate Chip Cookies (Sugar-Free)
Craving chewy keto chocolate chip cookies? Sugar-free, made with almond flour, and under 2g net carbs! Easy, delicious, and ready in 22 mins. Try them!
Servings: 12
Calories: 175kcal
Ingredients
2 cups super-fine blanched almond flour
½ cup unsalted butter, softened to room temperature
½ cup powdered erythritol or monk fruit sweetener
1 large egg, room temperature
1 tsp pure vanilla extract
½ tsp baking soda
¼ tsp salt
½ cup sugar-free dark chocolate chips (such as Lily’s)
Instructions
🟢Prep & Preheat: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
🟢Cream Butter & Sweetener: In a large bowl, beat the softened butter and powdered sweetener together using a hand mixer for about 1–2 minutes until smooth and fluffy.
🟢Add Wet Ingredients: Beat in the egg and vanilla extract until fully incorporated.
🟢Combine Dry Ingredients: Add the almond flour, baking soda, and salt. Stir with a spatula until a cohesive cookie dough forms. Gently fold in the sugar-free chocolate chips.
🟢Scoop & Shape: Use a cookie scoop or spoon to drop 12 equal balls of dough onto the prepared baking sheet. Gently press down on each ball to slightly flatten them into cookie shapes (keto cookies do not spread as much as traditional cookies).
🟢Bake & Cool: Bake for 10 to 12 minutes, or until the edges are light golden brown. Remove from the oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack to firm up and achieve a chewy texture.
Notes
- Almond Flour: Can be substituted with hazelnut flour at a 1:1 ratio. (Note: Coconut flour cannot be substituted 1:1 as it absorbs much more liquid).
- Butter: Swap with refined coconut oil or vegan butter for a dairy-free version.
- Sugar-Free Chocolate Chips: Substitute with sugar-free chocolate chunks or unsweetened cacao nibs.
