Giant Chewy Keto Chocolate Chip Cookies
Deliciously soft, chewy, rich, chocolatey, healthy, satisfying, crispy edges, flavorful, indulgent, perfect.
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 0.5 cup unsalted butter (1 stick), softened
- 0.33 cup sugar-free brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1.67 cups fine almond flour
- 0.5 tsp baking soda
- 0.5 tsp sea salt
- 1 cup sugar-free chocolate chips
Instructions
- Combine the softened butter and sugar in a mixing bowl or stand mixer, beating until smooth and fluffy.
- Scrape down the sides, then mix in the egg and vanilla extract until well incorporated.
- Add the almond flour, baking soda, and sea salt, mixing on high speed until a sticky dough forms. Fold in the chocolate chips.
- Scrape the bowl again to ensure even mixing. If the dough feels greasy, refrigerate for 1 hour; otherwise, proceed to baking.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Portion out ⅓ cup of dough for each cookie, placing seven balls on the sheet, spaced apart.
- Bake for 11-15 minutes, adjusting time for desired chewiness or crispiness.
- Cool cookies for at least 15 minutes before enjoying to prevent crumbling.
Notes
Nutrition per serving:
- Calories: 391 kcal
- Total Carbs: 11 g
- Net Carbs: 1 g
- Fats: 33 g
- Protein: 16 g
