These keto chocolate chip cookies are the perfect guilt-free treat. Made with almond flour and sugar-free chocolate chips, they are low in carbs, rich in healthy fats, and absolutely delightful.
- Total Time: 20 minutes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 12 cookies
Ingredients
- 150 g almond flour
- 50 g sugar-free chocolate chips
- 50 g erythritol (or your favorite keto sweetener)
- 50 g butter (softened)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Alternative: Substitute almond flour with coconut flour (adjust the quantity to 50 g).
Step-by-Step Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a bowl, mix almond flour, erythritol, baking powder, and salt.
- In a separate bowl, beat the softened butter, egg, and vanilla extract until creamy.
- Combine the wet and dry ingredients, then fold in the chocolate chips.
- Scoop tablespoon-sized portions of the dough onto the prepared tray, leaving space between cookies.
- Bake for 10 minutes, or until the edges turn golden brown.
- Allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack.
Nutritional Information (per cookie)
- Calories: 95
- Protein: 2 g
- Fat: 8 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Sugar: 0 g
Vitamins and Benefits
Contains:
- Vitamin E (almond flour): Promotes skin health.
- Antioxidants (dark chocolate): Support overall well-being.
Benefits:
These cookies are packed with healthy fats and antioxidants, making them a perfect keto snack.
Chocolate chips were invented in the 1930s and originally created for Toll House cookies.
Storage Tips
- Store cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze them for up to 1 month and thaw before serving.
FAQ
Can I use regular chocolate chips?
“Yes, but it will increase the carb content, which isn’t keto-friendly.”
What can I use instead of butter?
“You can substitute butter with coconut oil for a dairy-free version.”
Why are my cookies too dry?
“Check your almond flour; some brands are finer and may require a bit more moisture.”