THE ULTIMATE KETO CHOCOLATE CHIP COOKIES
Many times over I have wanted to have several chocolate chip cookies and passed because they had just too many carbs. These cookies solve that problem. These cookies are almost too good to share and yet will not kick you out of ketosis. Our keto chocolate chip cookies are the perfect combination of soft chewiness with a crunchy edge. Unless you tell people they will never guess these are sugar free! Perfect for gluten free and low carb diets.
Ingredients
- 1 cup almond flour 100g ground almonds will also work well here, just add another 2 tbsp
- 1 medium egg not large
- 2 tablespoon heavy whipping cream
- 2 tablespoon butter - unsalted VERY soft
- 3 tablespoon granulated sweetener, I have come to prefer an Allulose - Monk Fruit blend, but Stevia can be used
- 1 teaspoon vanilla extract
- ⅓ cup chopped dark chocolate 50g or sugar free chocolate chips 85% cocoa solids minimum (keeping sugar as low as possible), or sugar free chocolate chips
Instructions
- Preheat the oven to 180 Celsius/350 Fahrenheit.
- Combine all ingredients apart from the chocolate with a fork. Let the dough sit for a few minutes so the flour can absorb the moisture.
- Chop your chocolate, if you are not using sugar free chocolate chips, and stir into the dough.
- Form dough balls with your hand or spoon or scoop (with a cookie scoop) the mixture on to a baking sheet lined with parchment paper. Press down into the desired shape (circa ½ cm thick).
- Bake for around 13 minutes or until the edges are golden. The cookies are soft when straight out of the oven but firm up as they cool down.
Notes
less than 1 net carb per cookie. Makes 10 cookies with a diameter of around 6 cm.
I have made the recipe with both sugar free chocolate chips and with chopped 90% dark chocolate.
If you like chewier cookies, make them thicker than ½ cm and reduce the baking time to 10 minutes. For crispier cookies, flatten them further.
This low carb chocolate chip cookies recipe also works WITHOUT the egg! The end result is crispier (but also more fragile when hot). Add an extra splash of cream to loosen the dough.
I have made the recipe with both sugar free chocolate chips and with chopped 90% dark chocolate.
If you like chewier cookies, make them thicker than ½ cm and reduce the baking time to 10 minutes. For crispier cookies, flatten them further.
This low carb chocolate chip cookies recipe also works WITHOUT the egg! The end result is crispier (but also more fragile when hot). Add an extra splash of cream to loosen the dough.
Nutrition
Calories: 31kcalCarbohydrates: 0.1gProtein: 0.1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 1mgPotassium: 4mgSugar: 0.1gVitamin A: 114IUVitamin C: 0.02mgCalcium: 3mgIron: 0.004mg
Tried this recipe?Let us know how it was!
