You’ll really enjoy these keto chocolate chip cookies. They’re delicious and also the perfect low carb snack.
It’s always tough to find a tasty low carb dessert that is also keto friendly. I really think it’s one of my least favorite parts of being on the keto diet. I have such a sweet tooth and I just want my desserts aghhhh! These keto chocolate chip cookies are the perfect answer and are a low carb treat.
These cookies taste so delicious and because of that, you don’t need to be on the keto diet or a low carb diet to enjoy them. They’re a perfect snack to give your kids, bring to a workplace party, or even have at night if you don’t want to feel guilty about eating cookies for a nighttime snack.
The prep time for making these is only 10 minutes, the same amount of time it takes to bake them. The final result is going to be worth it too! The chocolate chips taste yummy and the cookies are so moist and just overall fantastic.
So give these keto chocolate chip cookies a go if you’re on the keto diet or a low carb diet. You won’t be disappointed and I’m sure that if you make them as a treat for your friends and family – they’ll be super happy as well!
- 3.5 oz Salted Butter (3.5 oz – 1/2 cup)
- 4.5 oz Erythritol (SoNourished) (4.5 oz – 3/4 cup)
- 1 tsp Vanilla Extract
- 1 large Egg (50g / 1.7 oz)
- 6 oz Almond Flour (6 oz – 1 1/2 cups)
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum (optional)
- 1/4 tsp Salt
- 3 oz Sugar Free Chocolate Chips (90g – 3/4 cup)
Preheat your oven to 355 degrees Fahrenheit. Microwave the butter for 30 seconds until it’s melted. Be careful that you don’t get it too hot.
In a mixing bowl, combine the butter and erythritol and beat it well. Add in the vanilla and egg, beat that on low for another 15 seconds.
Add the baking powder, almond flour, xanthan gum and salt. Beat that mixture until it’s well combined.
Press together the dough and remove it from the mixing bowl. Throw in the chocolate chips and knead them into the dough with your hands.
Grab the dough and divide it up as evenly as possible. Shape the dough into 12 balls (or make it easier by using a ice cream scoop. Place it on a baking sheet and bake it for 10 minutes at 355 degrees Fahrenheit.
Let the cookies cool before serving. You’ll be able to keep them in an airtight container for up to 7 days.
Original recipe: fatforweightloss.com.au