Keto Chocolate Chip Cookies
Ingredients
- 2 cups almond flour
- 1/2 cup unsalted butter softened
- 1/2 cup monkfruit or your preferred keto-friendly sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon bi-carb soda
- 1/4 teaspoon salt
- 1/2 cup sugar-free chocolate chips
Instructions
Preheat Your Oven
- Preheat your oven to 175°C. Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients
- In a medium bowl, combine the almond flour, bi-carb soda, and salt. Set aside.
Cream Butter and Sweetener
- In a large mixing bowl, beat the softened butter and sweetener together until creamy and well combined. This should take about 2-3 minutes.
Add Egg and Vanilla
- Add the egg and vanilla extract to the butter mixture and continue to beat until fully incorporated.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Make sure everything is well combined.
Fold in Chocolate Chips
- Gently fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
Scoop and Shape Cookies
- Using a cookie scoop or spoon, scoop out portions of the dough and place them on the prepared baking sheet. Flatten each scoop slightly with your hand or the back of a spoon to form cookie shapes.
Bake
- Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are golden brown. Keep an eye on them to prevent burning.
Cool and Enjoy
- Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy your keto chocolate chip cookies with your favorite keto-friendly beverage!