Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies

This recipe for keto chocolate chip cookies is based on my regular CCC recipe. With tweaks to control sweetness and tips to get almond flour and erythritol to bake just right, this recipe is a side by side taste-a-like. If you hand one of these to a friend and tell them they are a regular CCC, they will literally be fooled. I halved this recipe from my original because you shouldn’t eat more than one or two in a sitting as erythritol can give some people indigestion. So they SHOULD last you a while. You are warned <3

A few tips!

• Quality ingredients make a HUGE difference. You can use any flour and erythritol you have on hand but I have found that this almond flour and this erythritol make a big difference in texture and shape! This particular erythritol also didn’t give that cooling effect like Swirve does. Or any indigestion, at least for me!
• Bake your cookies on parchment paper-lined, aluminum cookie sheets. Bake them on the middle rack of your preheated oven. This will ensure that the bottoms of your cookies don’t burn.
• Let them cool completely to harden. They will still have a soft cookie texture but these are too soft to even hold their shape perfectly straight out of the oven. During the cooling process, they magically bind together into that perfect cookie shape.

Keto Chocolate Chip Cookies
Makes: 1 dozen cookies

Ingredients:

• 1.5 cups almond flour
• 1/2 tspn baking powder
• 1/2 tspn xanthan gum
• 1/4 tspn salt
• 1/8 tspn cream of tartar
• 1/2 cup unsalted butter, melted
• 3/4 cup erythritol
• 1 tspn vanilla extract
• 1 large egg
• 1/2 cup sugar free dark chocolate baking chips

Directions:

1. Preheat the oven to 375F and line two cookie sheets with parchment paper and set aside.
2. In a medium bowl, whisk together the almond flour, baking powder, xanthan gum, salt, and cream of tartar. Set aside.
3. In an electric stand mixer with a whisk attachment, cream together the melted butter, erythritol, vanilla, and egg until combined and smooth.
4. Using a sifter, sift the dry ingredients mixture into the wet mixture. This is important! Otherwise, you will have a coarse texture.
5. Change the mixer attachment to a paddle and mix to combine all ingredients.
6. Fold in the chocolate chips with a spatula.
7. Using your hands, divide the dough into 12 parts on the prepared cookie sheets. Lightly press them into round, 1/2” cookie shapes. These don’t spread out or alter during the bake time, so shape them how you want at this step!
8. Bake for 15 minutes or until the edges are browned. They will look underdone but if the edges are browning, they are ready!
9. Fresh out of the oven, they will be soft enough to shape. Tip! You can make them even more perfectly shaped by using a large round cookie cutter or upside down measuring cup (something larger than the diameter of the cookie) and circling around the edges of each cookie with a little force. Don’t cut off the yummy edges!
10. Let cool for an additional 15 minutes to harden.