These Keto Chocolate Chip Cookies are the perfect low-carb treat for satisfying your sweet tooth while staying on track with your ketogenic diet. They are soft, chewy, and packed with chocolate chips, making them an irresistible snack or dessert.
Ingredients
- 1 1/2 cups almond flour: Provides a low-carb base with a nutty flavor.
- 1/4 cup coconut flour: Adds texture and helps absorb moisture.
- 1/2 teaspoon baking powder: Helps the cookies rise.
- 1/4 teaspoon sea salt: Enhances the flavor.
- 1/4 cup unsalted butter: Softened, for richness and a chewy texture.
- 1/4 cup coconut oil or additional butter: For added moisture.
- 1/2 cup powdered erythritol or another keto-friendly sweetener: Adjust to taste.
- 1 large egg: Helps bind the ingredients together.
- 1 teaspoon vanilla extract: Adds flavor.
- 1/2 cup sugar-free chocolate chips or chopped keto chocolate: For a sweet and chocolatey bite.
Instructions
- Preheat Oven and Prepare Baking Sheet:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a medium bowl, combine the almond flour, coconut flour, baking powder, and sea salt. Stir until well mixed.
- Cream Butter and Sweetener:
- In a large bowl, beat the softened butter, coconut oil (if using), and powdered erythritol together until creamy and well combined. This can be done with an electric mixer or stand mixer.
- Add Egg and Vanilla:
- Beat in the egg and vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Fold in the sugar-free chocolate chips or chopped keto chocolate.
- Shape Cookies:
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the back of a spoon or your fingers to form cookie shapes.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may still appear slightly soft but will firm up as they cool.
- Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Butter Consistency: Ensure the butter is softened but not melted for the best texture. If the butter is too soft, the dough may spread too much during baking.
- Chilling the Dough: If the dough is too sticky, chill it in the refrigerator for 30 minutes before baking. This helps the cookies hold their shape better.
- Storage: Store the cookies in an airtight container at room temperature for up to a week, or in the refrigerator for longer shelf life. They can also be frozen for up to 3 months.
Nutritional Information (Per Cookie, assuming 12 cookies)
- Calories: Approximately 140
- Fat: 12g
- Carbohydrates: 8g (Net Carbs: 3g)
- Protein: 3g
Benefits of a Keto Dessert
Low in Carbs
These cookies are specifically designed to be low in carbohydrates, making them ideal for those following a ketogenic or low-carb diet. The use of almond and coconut flours keeps the carb count low while still providing a satisfying texture.
High in Healthy Fats
The combination of butter and coconut oil provides healthy fats that are essential for maintaining ketosis and keeping you full and satisfied.
Delicious and Satisfying
With the rich taste of chocolate chips and a chewy texture, these cookies offer a delicious and indulgent treat that fits perfectly into a low-carb lifestyle.
Conclusion
This Keto Chocolate Chip Cookie recipe offers a delightful way to enjoy a classic cookie while sticking to your ketogenic diet. With its soft, chewy texture and chocolatey goodness, it’s the perfect snack or dessert for any occasion. Easy to make and full of flavor, these cookies will satisfy your cravings without compromising your diet.
Enjoy these delicious keto chocolate chip cookies and indulge in a sweet treat that fits your low-carb lifestyle!
