The keto chocolate chip cookies recipe replaces wheat flour with almond flour and processed sugar with erythritol
to achieve the feat of being a ketogenic food.
Total Servings – 12
Prep Time – 10 minutes
Cooking Time – 10 minutes
170 grams almond flour
127.5 grams erythritol
99 grams butter (salted)
85 grams chocolate chips (sugar-free)
1 egg (large)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
[Optional] 1/2 teaspoon xanthan gum
1/4 teaspoon salt
Note: Instead of the almond flour, you can also use fine almond flour. However, it results in cookies that are too flat. Neither coconut flour nor coconut oil should be used. When using xanthan gum, bake the cookies only for 8 minutes. Xanthan gum can be substituted with 1 teaspoon of gelatin. Using liquid stevia or liquid monk fruit shouldn’t be used.
How to Prepare
1 – Preheat the oven to 180 0 C.
2 – Melt the butter by microwaving it for about 30 seconds.
3 – Take a mixing bowl and add butter and erythritol into it and beat thoroughly.
4 – Add egg and vanilla extract to the bowl and continue beating for 15 seconds.
5 – Next, add almond flour, baking powder, salt, and xanthan gum to the mixture and continue beating until a smooth dough is formed.
6 – Knead in the chocolate chips in the dough.
7 – Divide the dough into 12 balls and place them on a baking tray.
8 – Bake them at 180 0 C for about 10 minutes.
9 – Let it cool, serve and enjoy!
Note: You can also keep it in an airtight container and store up to 7 days.
Energy – 168 kcal
Carbohydrates – 2 grams
Fat – 14 grams
Fiber – 1 gram
Protein – 2 grams.