Keto Chocolate Chip Cookies
yield: 14 SERVINGS
prep time: 15 MINUTES
cook time: 11 MINUTES
total time: 26 MINUTES
Soft & gooey chocolate chip cookies that are easy to make and taste amazing!
- 1/2 cup butter, softened
- 1/2 cup brown keto sweetener (or a bit more if you like sweet cookies)
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon juice
- 1 large egg
- 1 and 1/4 cups almond flour, super fine
- 1 1/2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon gelatin
- 1/2 teaspoon cinnamon
- 3/4 cup no sugar added chocolate chips (I used ChocZero)
- 1/4 cup walnuts, optional
- kosher salt for topping, optional
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper.
Using a hand mixer or stand mixer, beat together softened butter and brown keto sweetener until creamy. Then mix in the egg, vanilla extract, and lemon juice.
In a separate bowl, mix the almond flour, coconut flour, baking powder, gelatin, cinnamon, and salt.
Add the dry ingredients to the wet ingredients in the mixing bowl and mix until a dough forms. Add in chocolate chips and walnuts (optional).
Scoop dough balls, approximately 3 tablespoons each, onto the prepared baking sheet. You should get 14. The dough will be a little sticky.
Bake for 11 to 12 minutes, until slightly browned around the edges. The color may still look light in the center.
Let the cookies cool on the baking sheet for about 4 minutes and then transfer to a cooling rack. They will be soft so you can move the cookies on the entire parchment paper to the cooling rack if that's easier. Sprinkle the top with a little salt if desired.
Let cool for 10 minutes. The cookies will firm up as they cool. Enjoy!
Yield: 14 large cookies, Serving Size: 1 cookie
Amount Per Serving: 196 Calories | 18.5g Fat | 23.5g Total Carbs | 6.4g Fiber | 0.8g Sugar | 15g Sugar Alcohol | 3.5g Protein | 2g Net Carbs