Wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra dark chocolate chips and sweetened with stevia.
Prep Time 10 min | Cook Time 15 min | Cookies, Dessert | Gluten free, keto | Servings: 12 | Calories: 180 kcal | Carbs: 1 cookie 6g
Author: Wild Riot Collective
- 6 tablespoons unsalted butter, soft
- 1 teaspoon stevia glycerite (equals 1/3 cup sugar)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups blanched almond flour (170g/6 oz; it’s best to measure by weight)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup dark chocolate chips (85g/ 3 oz)
Preheat the oven to 350 degrees F.
Line a cookie sheet with parchment paper.
Using a handheld electric whisk, whip together the butter, stevia, vanilla and egg, mixing until well incorporated.
Gradually mix in the almond flour, 1/2 cup at a time, until well-blended, then mix in the salt and baking soda.
Using a rubber spatula, fold in the chocolate chips.
Drop the dough by rounded tablespoonfuls (I use a 2-tablespoon scoop), two inches apart, into the prepared cookie sheet.
Gently flatten with your hand, as shown in the video below.
Bake the cookies until golden-brown. In my oven, which is pretty accurate, this takes 14 minutes.
Start checking after 12 minutes.
Let the cookies cool on the baking sheet, about 20 minutes, before enjoying.