Keto Chocolate Chip Cookies
Keto Chocolate Chip Cookies - soft, buttery, loaded with sugar-free dark chocolate, these cookies require minimal time and effort to make. Super delicious, perfect for the holidays.
Servings: 18
Ingredients
- 1/2 butter butter softened
- 1/2 cup powdered erythritol I used Swerve
- 1 egg at room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt optional
- 1/4 tsp Xantan gum
- 1 cup low-carb chocolate chips or chocolate bar chopped into tiny pieces
- 2 1/4 cup almond flour
Instructions
- Beat together softened butter and sweetener for 2 minutes.
- Add egg and vanilla. Beat to combine.
- Add the almond flour, salt and Xantan gum. Mix to combine.
- Stir in the chocolate chips.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- Preheat oven to 350F.
- Line a baking sheet with parchment paper or Silpat.
- Scoop out about 1 1/2 tablespoon of the dough for each cookie. Roll into balls.Place on the baking sheet, leaving at least 1 inch between each cookie. Slightly flatten each ball.
- Bake for 12-14 minutes, until the edges are golden. Cool cookies on the baking sheet for 10 minutes, then transfer to a cooling rack.
- Store cookies in an air-tight container at room temperature for 5 days.
Nutrition
Calories: 183kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Cholesterol: 9mg | Sodium: 19mg | Potassium: 3mg | Fiber: 1g | Vitamin A: 15IU | Calcium: 31mg | Iron: 0.6mg