Soft & Chewy Keto Chocolate Chip Cookies

Name: Soft & Chewy Keto Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 12 cookies
Ingredients: 6 tablespoons unsalted butter; 1 teaspoon stevia glycerite; 1 teaspoon vanilla extract; 1 large egg; 1 ½ cups blanched, finely ground almond flour; pinch salt; ¼ teaspoon baking soda; ½ cup dark chocolate chips

User Reviews

5.0

87 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
45 mins
Servings
12 cookies
Calories
180 kcal
Course
Dessert
Cuisine
American

Soft & Chewy Keto Chocolate Chip Cookies

Winston Campbell

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These wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra-dark chocolate chips.

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Ingredients

Servings

6 tablespoons unsalted butter soft
1 teaspoon stevia glycerite equals ⅓ cup of sugar
1 teaspoon vanilla extract
1 large egg
1 ½ cups blanched, finely ground almond flour 6 ounces - It's best to measure by weight
pinch salt
¼ teaspoon baking soda
½ cup dark chocolate chips 3 ounces

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Instructions

Preheat the oven to 350°F. Line a cookie sheet (or a baking sheet) with parchment paper.
In a large mixing bowl, using a handheld electric whisk on medium speed, mix the butter, stevia, vanilla, and egg. The mixture won't be smooth at this point, and that's okay. Scrape the sides of the bowl with a rubber spatula as needed.
Gradually mix in the almond flour, ½ cup at a time, until well-blended. Then mix in the salt and baking soda. Scrape the sides of the bowl with a rubber spatula as needed.
Using a rubber spatula, fold in the chocolate chips.
Drop the dough by rounded tablespoonfuls (I use a 2-tablespoon scoop), two inches apart, onto the prepared cookie sheet. Gently flatten and shape the mounds with the palm of your hand.
Bake the cookies until lightly browned. Depending on how hot your oven runs, this can take 12 to 20 minutes. In my oven, it usually takes 14 minutes.
Let the cookies cool on the baking sheet for about 20 minutes before enjoying them.

Notes

The cookies' texture improves dramatically after being stored in an airtight container at room temperature for 24 hours. They become soft and chewy, and their texture is much closer to the real thing than the freshly baked cookies, which tend to be more crumbly.
I make these cookies with blanched, finely ground almond flour, and they come out wonderfully light. I don't recommend using almond meal in this recipe.
I prefer using a handheld mixer to a stand mixer because of the relatively low volume of ingredients.
I recommend measuring the almond flour by weight for the most accurate results.
I use stevia, but you can use your favorite granulated sweetener. If you do, check the dough's consistency. If it seems very dry, add a tablespoon of water.
You can keep the leftovers in an airtight container at room temperature for up to four days. You can also freeze these cookies once they're completely cool. Place them in freezer bags and freeze them for up to three months.