Keto Chocolate Chip Cookies
The best and easiest keto chocolate chip cookie recipe. Soft center, crispy edges, and buttery sweet dough all made in just one bowl! An easy and kid friendly recipe for any level baker. You're sure to love these keto chocolate chip cookies.
Ingredients
- 2 cups almond flour
- 8 tablespoons unsalted butter softened
- 3/4 cup brown sugar substitute
- 1 egg beaten
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 tsp pure vanilla extract
- 9 oz package ChocZero chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a 21″x15″ baking sheet with parchment paper. Set aside.
- In a large bow, add the almond flour, baking soda, baking powder, and salt.
- Use a fork to work the softened butter into the dry mixture until a dough is formed.
- Fold in the egg, brown sugar, and vanilla extract.
- Fold in the chocolate chips.
- Use a medium sized cookie scoop to divide out the dough into 24 equal cookies. Use 3 fingers to gently flatten the dough balls. You may leave them rounded at the top for a more dome shaped cookie.
- Bake for 10-13 minutes. For a chewier cookie, cook for 10 minutes.
- After baking, let the cookies cool for 5 minutes before moving to a wire rack. Let them cool completely before serving.
Video
Notes
For best results, chill the dough for 30 minutes prior to baking. Unused dough may be kept in the refrigerator up to 1 week or freezer up to 6 months. Baked cookies will stay fresh on the counter up to 1 week and up to 6 months in the freezer.
Nutrition
Serving: 1cookieCalories: 134kcalCarbohydrates: 3.2gProtein: 3gFat: 12.2gFiber: 1g
Tried this recipe?Let us know how it was!