Keto Chocolate Chip Cookies
Filled with buttery chocolate butters, these Keto Chocolate Chip Cookies are ready in 20 minutes and are the perfect sugar-free dessert or snack!
Ingredients
- 1 large egg (50 g / 1.7 oz)
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- 1/2 teaspoon xanthan gum (optional)
- 4.5 oz erythritol (SoNourished) (4.5 oz - 3/4 cup)
- 3.5 oz salted butter (3.5 oz - 1/2 cup)
- 6 oz of almond flour (6 oz - 170g) by weight, or about 1 1/2 cups, depending on your almond flour
- 3 oz of sugarless chocolate chips (90g - 3/4 cup)
Instructions
First, preheat a fan oven to 180 ° C (360 ° F).
Then, melt butter in a saucepan until melted and hot over medium heat. Place the melted butter and erythritol in a mixing bowl and beat until blended. Add the vanilla and egg and beat over low heat for another 15 seconds.
Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
Press the dough and remove it from the bowl. Knead the chocolate chips with your hands or a silicone spatula.
Use a small ice cream scoop to divide and shape the dough into 12 portions and place on a lined baking sheet. Bake for 10 to 12 minutes at 180 ° C (360 ° F). The cookies will look a bit underbaked when taken out of the oven, but after cooling they will harden.
** Baking tip ** If the cookies are not flattened after 6-7 minutes in the oven, press with the back of a fork.
Let cool 15 minutes before serving. Store in an airtight container for up to 7 days. Happy Cooking Time.
