Description
Delicious and soft keto-friendly chocolate chip cookies that are guilt-free!
Ingredients
Scale
- 2 cups almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup unsalted butter (softened)
- 1/2 cup keto brown sugar replacement (I used Swerve)
- 1/4 cup keto granulated sugar replacement (I used monkfruit)
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup Lily’s chocolate chips (plus more for topping)
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda, salt, and xanthan gum. Set aside.
- In a large bowl, beat the butter, brown sugar replacement, and granulated sugar replacement together until smooth. Add the egg and vanilla extract and mix to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. Use a rubber spatula to gently fold in the chocolate chips.
- Using a 1 tablespoon cookie scoop to portion the cookie dough onto the prepared baking sheets, spacing them 2 inches apart. Gently flatten the cookies. Place a few more chocolate chips on top of each cookie if desired.
- Bake for 8-10 minutes or until the cookies are puffed and lightly golden.
- Remove the cookies from the oven. Allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter is softened for better mixing.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 1g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg