I PERFECTED my Keto Chocolate Chip Cookie

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs, but requires more liquid.

erythritol

🥗Healthier: monk fruit sweetener

💰Cheaper: stevia

Monk fruit sweetener is low-calorie and has a similar sweetness.

sugar-free chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: regular chocolate chips

Regular chocolate chips are not keto-friendly but are cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

In a small bowl, add 1 cup of almond flour and 1/4 cup of coconut flour.

Add 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt to the flour mixture and whisk together. Set aside.

In a large bowl, cream together 1/2 cup of softened unsalted butter and 1/2 cup of monk fruit blend sweetener until fluffy.

Mix in 1 egg and 1 teaspoon of vanilla extract into the butter mixture.

Slowly add the dry ingredients to the wet ingredients, mixing until combined.

Fold in sugar-free chocolate chips until evenly distributed.

Scoop cookie dough onto a parchment-lined baking tray, spacing them about 1 to 1.5 inches apart, and flatten them slightly.

Bake in the oven at 350°F for around 8 to 10 minutes, until the edges start to get golden brown. Do not overbake.

Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens