One of my favorite things to cook has always been chocolate chip cookies. I have been cooking them for over 70 years. I always love the smell and when I was a kid only about a dozen or so would ever actually get cooked, because I would keep spooning out dough and taking it into the living room to eat while I was watching TV. This is another whole version of that. I never felt guilty back then because my body devoured calories like a hurricane devours water. Now it’s nice to know I can get that same comfort food and not feel even the slightest twinge of guilt because all the sugar has been eliminated, but none of the taste has been lost.
KETO CHOCOLATE CHIP COOKIES
This is the only keto chocolate chip cookie recipe you will ever need. These tender low carb cookies are so good, no one will believe they are completely sugar-free. With less than 2g net carbs per serving.
Ingredients
- 2 cups almond flour 200g
- ¾ cup Swerve Brown
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup butter melted and cooled
- ½ teaspoon vanilla extract
- ½ cup sugar free chocolate chips divided
- ¼ cup chopped walnuts optional
Instructions
- Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don’t crowd the cookies).
- In a large bowl, whisk together the almond flour, Brown Swerve, baking soda, and salt.
- Stir in the egg, butter, and vanilla extract until the dough comes together. Stir in half of the chocolate chips and the walnuts, if using. Roll into 1 ½ inch balls.
- Press the balls down to about ¾ inch thick with the palm of your hand. Don’t press down too much as these cookies will spread a bit on their own. Press the remaining chocolate chips into the tops of the cookies.
- Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft. Remove from the oven and let cool completely on the pan.
