Keto Chocolate Chip Cookies

Eating healthy and cookies don’t always go together, but they can.

Without sugar, grains, oil and butter, these cookies fit into a keto lifestyle and are full of flavor.

Crispy edges and chewy insides mean a satisfying bite every time.

1 ¼ cups Almond flour

¾ cup Monk fruit granulated sugar

1 lg Egg

1 tsp Vanilla extract

¼ tsp Baking soda

¼ tsp Baking powder

½ tsp Salt

½ cup Butter, unsalted and softened

½ cup Keto chocolate chips

½ cup Chopped walnuts or pecans (optional)

1 Preheat oven to 350°F. Line a large cookie sheet with parchment paper.

2 In a small bowl, mix almond flour, baking soda, baking powder and salt.

3 In another bowl, beat butter, egg, sweetener and vanilla.

4 Add almond flour mixture to bowl and mix just until blended.

5 Fold in chips and nuts, if using. Refrigerate for 30 minutes.

6 Roll dough into a ball and place on a lined tray evenly spaced. Press each one down slightly.

7 Bake for 7 to 10 minutes, or until the edges just start to brown.

8 Cool on the tray completely before removing to allow cookies to firm up. Net carbs 1-2 depending on size of cookie.

Yield 24 cookies | Prep Time 55 mins

TIPS:

  • Refrigerating the dough is essential to the texture, so don’t skip this step.
  • Adding a pinch of sea salt on top when you remove cookies from the oven adds flavor.
  • Storing in a sealed container is good for up to two weeks or longer in the fridge. Freeze up to six months.