Keto-Friendly Chocolate Chip Cookies
A delicious and guilt-free chocolate chip cookie recipe made with almond flour and erythritol, perfect for a low-carb lifestyle.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 cup erythritol (or sweetener of your choice)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Additions
- 1/2 cup sugar-free chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the almond flour, erythritol, baking soda, and salt. Stir until well mixed.
- In another bowl, whisk together the egg, melted butter, and vanilla extract.
- Gradually add the wet mixture to the dry ingredients, stirring until thoroughly combined.
- Gently fold in the sugar-free chocolate chips.
- Scoop tablespoon-sized amounts of dough and roll them into balls. Place on a baking sheet lined with parchment paper.
Baking
- Bake for about 12–15 minutes or until the edges are golden brown.
- Let cool for a few minutes before transferring to a wire rack.
Notes
Experiment with adding chopped nuts or dried fruits. Don't overbake; cookies will continue to cook after removal from the oven. Store in an airtight container at room temperature for up to a week.