Keto Chocolate Chip Cookies

I went on a mission to create a keto, low carb & sugar free chocolate chip cookie that could be scooped and baked. There is something so satisfying about a cookie melting down into the perfect shape. These cookies are crisp on the edges and soft on the inside. For the best results, please use a kitchen scale to weigh the ingredients, using the gram measurements.

I have posted an assortment of chocolate chip cookie recipes here in the club for a variety of diets/ allergies! sure to check out all 4 to pick which one best suites you!

This one out of the 4 is the lowest in carbs. If you are only looking for sugar free check out the chocolate chip cookie recipe that is being posted next. :)

Keto (Sugar free) Chocolate Chip Cookies

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Yield: 14 cookies ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Brittany Angell

Prep time: 10 MinCook time: 14 MinTotal time: 24 Min

I went on a mission to create a chocolate chip cookie that could be scooped and baked. There is something so satisfying about a cookie melting down into the perfect shape. These cookies are crisp on the edges and soft on the inside. For the best results, please use a kitchen scale to weigh the ingredients, using the gram measurements.

Ingredients US Metric

• 1 stick (8 tbsp [112 g]) slightly softened salted butter (or nondairy buttery sticks)
• 1⁄2 cup (100 g) keto granulated sugar or pure erythritol
• 1 large egg
• 1 1⁄2 cups (174 g) blanched almond flour
• 1⁄4 tsp Himalayan salt
• 1⁄4 tsp double-acting baking powder
• 1⁄2 to 3⁄4 cup (84 to 126 g) dark chocolate chips (dairy or nondairy)

Instructions

1. Preheat the oven to 350°F (175°C). Place a sheet of parchment paper on a large cookie sheet.
2. Using a hand mixer or stand mixer, beat the butter, sugar and egg together at high speed. Add the almond flour, salt and baking powder and beat until a smooth cookie dough forms.
3. Stir in the chocolate chips. Using a medium cookie scoop, scoop out 14 cookies and place them on the baking sheet 1⁄2 inch or so apart. Bake for 12 to 14 minutes, until golden brown on the bottoms.
4. Allow the cookies to cool on the pan for 30 minutes before transferring to a storage container. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 1 month.

Notes

To make this dairy free, use dairy-free butter and dairy-free

chocolate chips.

• To make this Paleo, use granulated palm sugar, granulated

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