Giant Chewy Keto Chocolate Chip Cookies
User Reviews
4.6
Giant Chewy Keto Chocolate Chip Cookies
Description
This recipe uses almond flour as the base ingredient to create a keto-friendly cookie dough that is soft and chewy. Butter and sugar-free brown sugar are creamed until fluffy, then an egg and vanilla extract are incorporated for moisture and flavor. Baking soda and sea salt balance sweetness and help leavening. Sugar-free chocolate chips provide bursts of chocolate throughout the cookie.
The batter tends towards sticky and slightly greasy, so chilling the dough for an hour before baking helps it hold shape and develop chewy texture. The cookies bake at 350°F on parchment-lined sheets, and the dough is portioned with a ⅓ cup scoop to form large cookies. This approach ensures a substantial bite with a tender middle and a lightly crisped edge.
These cookies offer an option for those following low-carb or keto lifestyles who want a classic cookie experience without sugar. The sugar-free substitutes accommodate dietary restrictions but can be swapped with conventional sweeteners if keto is not a concern. They make a convenient sweet snack or dessert.
Ingredients
- ½ cup butter 1 stick, softened, unsalted
- ⅓ cup brown sugar sugar-free
- 1 egg large
- 1 tsp vanilla extract
- 1 ⅔ cups almond flour fine
- ½ tsp baking soda
- 1/2 tsp salt sea salt
- 1 cup sugar-free chocolate chips
Instructions
- Add the butter and sugar to a stand mixer and beat until combined and fluffy (note: you can also use a mixing bowl and an electric hand whisk).
- Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract.
- Scrape the sides of the bowl again and add the remaining dry ingredients except for the chocolate chips. Beat on high speed until everything is incorporated and a sticky dough forms. Beat in the chocolate chips.
- Use the rubber spatula to scrape the sides and bottom of the bowl again to ensure all of the ingredients are mixed together very well. If the dough seems soft and greasy, refrigerate the dough for 1 hour before baking. If the dough doesn't seem greasy and presses together easily, you can bake the cookies right away.
- When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- Measure out ⅓ cup of the dough and place it on the baking sheet. Repeat for remaining cookie dough (there should be 7 balls of dough total). Note that the dough will spread during the baking process so be sure to leave ample room between balls of dough.
- Bake for 11 to 15 minutes, or until the cookies reach your preferred level of done-ness. Chewy cookies will need 10 to 11 minutes on the dot and crispier cookies will require 13 to 15.
- Remove cookies from the oven and allow them to cool for a few minutes before digging in! If you go after them right away, they will fall apart easily, so for best results, wait for at least 15 minutes before diving in.
Notes
- Regular sugar-free granulated sugar can be used as an alternative sweetener.
- If not following keto, replace sugar-free brown sugar with regular brown cane sugar.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Huge Cookies
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 1of 7 | |
| Calories | 391kcal | 20% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 275mg | 92% |
| Sodium | 350mg | 15% |
| Fiber | 10g | 40% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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