Keto Chocolate Chip Cookies
These keto chocolate chip cookies are as close as you'll get to the real deal while still staying low carb and within keto ranges.
Servings: 12 large cookies
Ingredients
- 1/2 cup salted butter - slightly firmer than room temperature
- 1 teaspoon molasses or sugar free syrup - optional this helps give them the traditional chocolate chip cookie flavor but can be left out to reduce carbs
- 3/4 cup monk fruit sweetener - I really like Lakanto version however, you can also use any sweetener of choice
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups almond flour
- 2 tablespoons gluten free baking mix or flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sugar free chocolate chips
- 1/2 cup walnuts pieces - optional
Instructions
- Preheat oven to 375 F.
- In a mixing bowl, add salted butter, molasses or sugar free syrup and monk fruit sweetener and blend together.
- Add the egg and vanilla and mix.
- Add in the almond flour, gluten free baking mix or flour, salt and baking soda and mix the dough together well.
- Add in the chocolate chips and nuts (if using).
- Roll into cookie dough balls and place on a parchment paper lined or greased cookie sheet and bake for 12-14 minutes.
- The cookies will look loose still but the edges will start to get golden.
- Remove from oven and let them cool completely on the cookie sheet before taking the cookie off to enjoy.