Keto chocolate chip cookies
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- ¼ tsp ¼ tsp baking soda
- ¼ tsp ¼ tsp cream of tartar (optional)
- ¼ tsp ¼ tsp salt
- 1⁄3 cup (2½ oz.) 80 ml (70 g) erythritol
- 2½ oz. (5 tbsp) 70 g (75 ml) unsalted butter, softened
- 1 1 large egglarge eggs
- 1 tbsp 1 tbsp vanilla extract
- 1 oz. (31⁄3 tbsp) 28 g (50 ml) sugar-free baking chocolate chips
- In a small bowl, whisk together the almond flour, baking soda, cream of tartar, and salt. Set aside.
- In a separate large mixing bowl, combine the granulated sweetener and butter using an electric mixer on low speed. Add the egg and vanilla and mix until well combined. Add the dry ingredients and mix together over medium speed. Stir in the chocolate chips, until blended together.
- Place the cookie dough in the center of a 12 x 9” (30 x 23 cm) sheet of plastic wrap or parchment paper. Shape the dough into a log about 1 ½"-2" in diameter (5 cm) and 10" (25 cm) long. Wrap the plastic wrap around the dough and refrigerate for at least 3 hours or overnight.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Cut the dough into 12 equal slices and place on the baking sheet. Gently press down on each slice to flatten slightly. Make sure they are at least ½" (1 cm) apart. Bake for 8-10 minutes on the middle rack, until the edges are golden and the cookie has spread a little.
- Set aside to cool on the baking sheet for at least 15 minutes, or until completely cool to touch. As the cookies cool, they will become firm and ready to be enjoyed!
Tips for making the best keto chocolate chip cookies!
When using cream of tartar, the chemical reaction with the baking soda creates a fluffier cookie. If omitting, the cookies will be a bit thinner, yet still tasty.
Give the dough time to chill and firm up in the refrigerator. Cold dough is less likely to spread while baking. Also make sure the oven is preheated before putting the cookies in the oven.
You can also add chopped nuts such as pecans, hazelnuts, macadamia, or almonds to the dough for an extra crunch!
How to make these keto chocolate chip cookies into variety of desserts
This simple cookie can also be the base of other low-carb treats. Use them to make our delightful ice cream sandwiches, press into a crust for our decadent no-bake cheesecake, or crumble with some whipped cream for a simple, but impressive dessert!
For the almond flour, the 4 oz is by weight.
The only differences I can think of are that I used cool softened butter (not melted), an egg straight from the fridge, and I used granulated monkfruit sweetener instead of erythritol.
I am glad these turned out well for you!
You can freeze the dough as a log. Thaw and then slice when you're ready to bake them.
Yes, this dough would freeze well for that option! I'm glad you've had such good results with this recipe.
So glad they worked out well for you! Pecans sound like a yummy addition!
What specific sweetener did you use?