Soft & Chewy Keto Chocolate Chip Cookies
User Reviews
5
Soft & Chewy Keto Chocolate Chip Cookies
Description
The Soft & Chewy Keto Chocolate Chip Cookies combine butter, stevia glycerite, and vanilla with almond flour to yield a dough that curbs traditional sugar but retains sweetness. Dark chocolate chips scattered throughout provide contrasting bites of texture and flavor. These cookies bake at 350°F until lightly browned, typically around 14 minutes depending on the oven's heat, creating a gently baked finish with a tender crumb.
Once cooled, letting the cookies rest in an airtight container at room temperature for a day enhances their chewiness, making them resemble classic cookie textures more closely than when freshly baked. The recipe suggests almond flour measured by weight and notes stevia can be substituted with other granulated sweeteners, adjusting moisture if needed. Cookies store well for several days at room temperature and also freeze successfully once fully cooled.
Ingredients
- 6 tablespoons butter soft, unsalted
- 1 teaspoon stevia glycerite equals ⅓ cup of sugar
- 1 teaspoon vanilla extract
- 1 egg large
- 1 ½ cups almond flour 6 ounces - It's best to measure by weight, blanched, finely ground
- pinch salt
- ¼ teaspoon baking soda
- ½ cup dark chocolate chips 3 ounces
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
- Measuring almond flour by weight gives the best accuracy for this recipe.
- Storing cookies in an airtight container for 24 hours improves their soft, chewy texture significantly.
- You can substitute stevia with other granulated sweeteners; if dough feels dry, add a tablespoon of water.
- These cookies keep well at room temperature up to four days or freeze for up to three months after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 180kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Sodium | 59mg | 2% |
| Fiber | 3g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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