The Best Keto Chocolate Chip Cookies - Only 2g carbs each
These keto chocolate chip cookies are crispy on the edges, chewy and soft in the center, buttery with sugar-free chocolate in every bite. They pair perfectly with a glass of unsweetened almond milk or a cappuccino.
Prep Time10 mins
Cook Time10 mins
Resting Time10 mins
Total Time20 mins
Servings: 10 keto chocolate chip cookies
Preheat oven to 350°F / 180°C and line a baking tray with parchment paper. Set aside.
In a saucepan over medium-high heat add the butter. Once the butter starts to melt remove from heat. The butter will continue to melt.
Add the erythritol over the butter and using a hand mixer, mix for about 15 seconds.
Add the egg, vanilla extract over the butter mixture and mix for another 15 seconds.
In a separate bowl combine the dry ingredients: almond flour, baking powder, and salt.
Combine the almond flour with the butter mixture until well incorporated.
Fold in the chocolate chips. The dough should look slightly sticky. Let the dough cool in the freezer for 5 minutes.
Make 10-12 medium-sized cookie dough balls and place them on the parchment paper with enough space in between.
Bake for 10 minutes in the preheated oven. Let the cookies cool down for a few minutes before removing from the tray. Enjoy!
Keep an eye on the keto cookies because almond flour tends to burn faster and ovens are very different.
Let the cookies cool for at least 10 minutes before serving. Enjoy the keto chocolate chips cookies as a snack, as a keto dessert with tea or coffee.
Serving: 1keto chocolate chip cookie | Calories: 185kcal | Carbohydrates: 4g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 43mg | Sodium: 88mg | Potassium: 57mg | Fiber: 2g | Sugar: 0g | Vitamin A: 310IU | Calcium: 62mg | Iron: 0.8mg | Net Carbs: 2g