Description
A recipe for low-carb chocolate chip cookies using almond flour.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsalted butter, softened
- 1/2 cup erythritol or preferred keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
- In a medium bowl, cream together the softened butter and sweetener until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate small bowl, whisk together the almond flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the sugar-free chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, chill the dough for 30 minutes before baking.
- You can substitute almond flour with an equal amount of finely ground hazelnut flour for a different flavor profile.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 1
- Sodium: 80
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 2
- Protein: 3
- Cholesterol: 40
Keywords: chocolate chip cookies, keto, low carb, almond flour, sugar-free, dessert