Thick and Chewy Keto Chocolate Chip Cookies
These Thick and Chewy Keto Chocolate Chip Cookies are deliciously tender, low carb, and completely sugar-free with less than 2g net carbs per serving.
Equipment
- oven
- baking sheet
- Silicone baking mat or parchment paper
- large bowl
Ingredients
Dry Ingredients
- 2 cups almond flour (200g)
- ¾ cup Swerve Brown
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 large egg
- ½ cup butter melted and cooled
- ½ teaspoon vanilla extract
Add-ins
- ½ cup sugar free chocolate chips divided
- ¼ cup chopped walnuts (optional)
Instructions
Baking Instructions
- Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don't crowd the cookies).
- In a large bowl, whisk together the almond flour, Brown Swerve, baking soda, and salt.
- Stir in the egg, butter, and vanilla extract until the dough comes together. Stir in half of the chocolate chips and the walnuts, if using. Roll into 1 ½ inch balls.
- Press the balls down to about ¾ inch thick with the palm of your hand. Don't press down too much as these cookies will spread a bit on their own. Press the remaining chocolate chips into the tops of the cookies.
- Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft. Remove from the oven and let cool completely on the pan.
Notes
These cookies are best enjoyed fresh, but can be stored in an airtight container for up to a week.
Nutrition
Serving: 1cookieCalories: 157kcalCarbohydrates: 2gProtein: 2gFat: 14gSaturated Fat: 6g
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