Keto chocolate chip cookies

Keto chocolate chip cookies

Almond flour, butter, erythritol — and, of course, sugar-free chocolate chips — are the main ingredients to this tasty and easy keto chocolate chip cookie. Want a little more crunch? Add your favorite low-carb nut like pecans, almonds, or macadamia nuts.

Keto chocolate chip cookies

Almond flour, butter, erythritol — and, of course, sugar-free chocolate chips — are the main ingredients to this tasty and easy keto chocolate chip cookie. Want a little more crunch? Add your favorite low-carb nut like pecans, almonds, or macadamia nuts.
USMetric
12 servingservings

Ingredients

  • 1 cup 225 ml (100 g) almond flour
  • ¼ tsp ¼ tsp (1.1 g) baking soda
  • ¼ tsp ¼ tsp cream of tartar (optional)
  • ¼ tsp ¼ tsp salt
  • 13 cup 75 ml (75 g) erythritol
  • 2½ oz. 75 g unsalted butter, softened
  • 1 1 large egglarge eggs
  • 1 tbsp 1 tbsp vanilla extract
  • 1 oz. 30 g sugar-free baking chocolate chips

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. In a small bowl, whisk together the almond flour, baking soda, cream of tartar, and salt. Set aside.
  2. In a separate large mixing bowl, combine the granulated sweetener and melted 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.
  3. Place the cookie dough in the center of a 12”x9” (30 x 23 cm) sheet of plastic wrap or parchment paper. Shape the dough into a log about 1 ½"-2" in diameter (3.8 - 5 cm) and 10" (25 cm) long. Wrap the plastic wrap around the dough and refrigerate for at least 3 hours or overnight.
  4. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  5. Cut the dough into 12 equal slices and place on the baking sheet, about ½" (1 cm) apart. Gently press down on each slice to slightly flatten. Bake for 8-10 minutes on the middle rack, until the edges are golden and the cookie has slightly spread.
  6. 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

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.

You can also add chopped nuts such as pecans, hazelnuts, macadamia, or almonds to the dough for an extra crunch!

You might also like

A little sneak peek...

With Diet Doctor Plus you get access to tons of keto meal plans, including dairy-free and vegetarian versions, meal plans adapted for intermittent fasting, quick-and-easy and budget keto meal plans. Below, see our latest one.

Get the full Diet Doctor experience for free

With Diet Doctor Plus, you get instant access to all of our delicious recipes, popular meal plans, meal planner tool, inspiring videos and educational guides. As a paying member you also help us in our mission to empower even more people. What are you waiting for? Sign up today and try for free for a month. Cancel anytime you want.

3 comments

  1. Jordan
    Is there a mistake in the log diameter, the thickness of the slice or the spacing on the tray? As written, the cookie would be about 2cm thick, and if we need to space them only 1cm on the tray, they don't really spread. That's not how the picture looks at all.
    Reply: #2
  2. Kristin Parker Team Diet Doctor
    The cookie would be about 2cm thick and 4-5cm in diameter. They don't spread much when cooking.
  3. Amanda
    Is the butter meant to be softened or melted? In the ingredients it indicates softened and in the method it is melted? I used softened, but these turned out dreadfully. They are mushy and fall apart and don’t really taste like anything. Disappointing as the Diet Doctor recipes are usually very good.

Leave a reply

Reply to comment #0 by