Keto Chocolate Chip Cookies
These are the best gluten-free Keto Chocolate Chip Cookies! SO soft and scrumptious, you may forget this sweet treat is sugar free!
Servings 24 cookies
Calories 122kcal
Equipment
Ingredients
- 2 cups almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ½ cup unsalted butter softened
- ½ cup keto brown sugar replacement (I used Swerve)
- ¼ cup keto granulated sugar replacement (I used monkfruit)
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup Lily's chocolate chips plus more for topping
Instructions
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the almond flour, coconut flour, baking soda, salt, and xanthan gum. Set aside.
- In a large bowl, beat the butter, brown sugar replacement, and granulated sugar replacement together until smooth. Add the egg and vanilla extract and mix to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined. Use a rubber spatula to gently fold in the chocolate chips.
- Using a 1.5 tablespoon cookie scoop to portion the cookie dough onto the prepared baking sheets, spacing them 2 inches apart. Gently flatten the cookies. Place a few more chocolate chips on top of each cookie if desired.
- Bake for 8-10 minutes or until the cookies are puffed and lightly golden.
- Remove the cookies from the oven. Allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
Notes
The carbs listed for each cookie is 8 grams. After subtracting the sugar alcohols and erythritol, each cookie has a net carb amount of about 2.25 grams.
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 77mg | Potassium: 4mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 129IU | Calcium: 22mg | Iron: 0.4mg
