Description
These soft and chewy keto chocolate chip cookies utilize a blend of almond flour and brown sugar substitute to achieve a classic texture without the carbs. With a hint of vanilla and optional walnuts, they are the perfect low-carb staple for any cookie jar.
Ingredients
- 200g super-fine almond flour
- Swerve Brown sweetener
- Unsalted butter, melted and cooled
- 1 large egg
- Sugar-free chocolate chips
- Chopped walnuts (optional)
- Baking soda
- Salt
- Vanilla extract
Instructions
- Preheat your oven to 325F (163C) and line a large baking sheet with a silicone mat or parchment paper.
- In a large mixing bowl, whisk together the almond flour, Swerve Brown, baking soda, and salt, ensuring all clumps are broken up.
- Add the melted and cooled butter, the egg, and vanilla extract to the dry ingredients and stir until a thick dough forms.
- Fold in half of the sugar-free chocolate chips and the chopped walnuts.
- Roll the dough into 1 1/2 inch balls and place them on the baking sheet, pressing each down to 3/4 inch thickness.
- Press the remaining chocolate chips into the tops of each cookie.
- Bake for 15 to 18 minutes until edges are light golden brown, then let them cool completely on the pan before handling.
Notes
Ensure the butter is cooled after melting to prevent the egg from cooking prematurely and to maintain the dough’s density. For the softest results, store these cookies in an airtight glass container with a small piece of low-carb bread to maintain moisture levels.
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: American