Description
Indulge in guilt-free delights with these Keto Chocolate Chip and Almond Flour Cookies, perfect for satisfying your sweet tooth while staying on track with your keto diet.
Ingredients
Scale
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated erythritol (or your preferred keto sweetener)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, baking soda, salt, and cocoa powder. Stir until well mixed.
- In a separate bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a chewier texture, try chilling the dough for 30 minutes before baking.
- You can substitute the chocolate chips with chopped nuts or dried unsweetened coconut for a different flavor.
- If you prefer a sweeter cookie, increase the erythritol to 1/3 cup.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 0g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg