Easy Keto Chocolate Chip Cookies! 🍪
These easy keto chocolate chip cookies are a perfect low-carb treat, quick to prepare and deliciously soft. Ideal for a healthy dessert!
Equipment
- Large mixing bowl
- Hand Mixer
- Baking Sheets
- Parchment Paper or Silicone Mats
Ingredients
- 3 cups almond flour
- 2/3 cup sugar-free granulated sweetener
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup softened butter or coconut oil
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 bag sugar-free chocolate chips (9-ounce bag)
Instructions
- Start by preheating your oven to 350°F (175°C). Prepare two large baking sheets by lining them with parchment paper or silicone mats.
- In a big mixing bowl, whisk together the almond flour, sugar-free sweetener, baking soda, and kosher salt. Then, with a hand mixer, beat in the softened butter (or coconut oil), eggs, and vanilla extract until well combined. Gently fold in most of the sugar-free chocolate chips, saving a few for later if you like.
- Scoop about 18-21 portions of dough onto your prepared baking sheets, spacing them 2-3 inches apart. Lightly flatten each cookie with your fingers. If you reserved some, press the remaining chocolate chips onto the tops of the cookies.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops are set.
- Let the cookies cool completely on the baking sheets for about 30 minutes before moving them. They'll be wonderfully soft and keep fresh in an airtight container for up to 4 days.
Notes
Nutrition Information: Calories: 179 kcal, Total Carbs: 4g, Net Carbs: 2g, Fats: 17g, Protein: 5g. These cookies will be wonderfully soft and keep fresh in an airtight container for up to 4 days.
