I’ve been talking a lot about Keto lately. I know. It’s the best thing ever, and you know how I am when I find things I love. I SHOUT IT FROM THE ROOFTOPS.
The no-carb life & sugar-free life, high fat diet is for me! I fought it so hard for months, but now I’m all in. I do have a “cheat” day, but I don’t even call it a cheat day. I just call it weekend splurging.
But you guys. You can still have sweets! Does it take a little extra work? Sure. But you actually don’t feel like junk after eating, so it makes it so worth it.
Michael found this recipe for the best Keto chocolate chip cookies, and I want to share it with all of you, because I actually prefer these over the traditional. Is that even possible? Did I just really say that? YES.
We had to make a few tweaks, but we now make these often! You will too!
WHAT IN THE WORLD IS A KETO COOKIE?
Basically, when you hear something called a Keto cookie, it means it’s low carb and sugar free. They’re made just like any other chocolate chip cookie recipe, but instead of using traditional flour, they are made with almond flour. Regular sugar is substituted with erythritol, which is a keto friendly sweetener, and it’s granular like regular sugar. We’ve found that it’s best to bake with 100% erythritol.
**Do not use liquid stevia or liquid monkfruit in this recipe, and do not substitute the other ingredients as well.
THE RECIPE: KETO CHOCOLATE CHIP COOKIES
Ingredients
*affiliate links used below
- 1/2 cup salted, grass-fed butter
- 3/4 cup erythritol (SoNourished)
- 1 tsp vanilla extract
- 1 large egg (we use free-range, organic brown eggs)
- 1 1/2 cups almond flour
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 3/4 cup sugar free chocolate chips
Instructions
-
Preheat oven to 355 degrees Fahrenheit.
-
Melt the butter for 30 seconds in the microwave. (You don’t want it too hot though!)
- Mix together your dry ingredients: almond flour, baking powder, xanthan gum and salt. Set aside.
-
In a mixing bowl, add the melted butter and erythritol and beat until combined.
-
Add in the vanilla and egg. Beat on low for another 15 seconds exactly.
-
Slowly, add the dry ingredients to the mixing bowl. Beat until well combined.
-
Combine the dough together with your hands and remove from the bowl.
-
Fold in the chocolate chips with your hands.
-
Divide and shape the dough into 12 balls (or use a small cookie scoop) and place on a parchment paper lined baking dish.
-
Bake for 25 minutes.
-
Cool before serving. Keep in an airtight container for up to 7 days.
OUR BAKING TIPS
ONE.
Mix all the dry ingredients before adding to the butter mixture. You want to evenly disburse the xanthan gum and baking powder for the batter.
TWO.
Melt the butter. If you don’t like melting the butter in the microwave, melt it in a saucepan. You want your cookies to melt in the oven just like the typical cookie dough melting into the perfectly baked cookie it should be. The melted butter helps with this process; using 100% erythritol does too.
THREE.
Press them down with fork midway through cooking to flatten them out a little. We like crunchy yet chewy cookies, and squashing them down helps this out even more.
FOUR.
The longer they sit, the more delicious they become. We’ve found that the cookies are even better on day 2 & 3. I don’t know why, but they just are. It’s highly doubtful that they’ll be around for longer than 7 days.
Enjoy, friends!
