Keto chocolate chip cookies are a great way to add a healthier alternative to any holiday or event.
The ingredients for these keto cookies is a little different than your standard cookie. Look in the baking section for these ingredients.
- Almond flour: A staple in low-carb cooking is almond flour. Known for it’s high-fat (good fat!) and low carb count, almonds make a great replacement for wheat. Almond flour is also gluten free.
- Fake sugar: Use a fake sweetener of your choice. I enjoy using Swerve for my keto treats, but your preferred sweetener will work just fine.
- Chocolate chips: There are keto chocolate chips out there, but since regular semi-sweet chocolate chips already have so little carb in them to begin with, I buy the regular chocolate chips and add them to my cookie batter.
- Eggs: Use eggs as a binder for your cookies.
- Butter & Cream: Adding in rich dairy products to your cookies will give them a creamy texture when baked.
How to Make Keto Chocolate Chip Cookies
Making these keto chocolate chip cookies is as easy as making regular chocolate chip cookies. Something to note though, is that the batter will come together differently since you are using different flour and a different kind of sugar.
Begin making your cookies by adding the dry ingredients together- the almond flour, baking powder and salt. Whisk together and set aside.
Cream the room-temperature butter and Splenda together until it looks fluffy – about 3 minutes. Then add in the egg and beat until combined. Continue beating and add in the cream and vanilla. Begin adding in your dry ingredients, one half-cup at a time. Once all the ingredients are combined, fold in the chocolate chips.
Chill the batter for at least 30 minutes so the butter is able to firm up. This will allow you to shape the cookies. If the butter is unable to stiffen, the cookie batter will have difficulty sticking together and will fall apart before you have a chance to put it in the oven.
When shaping the cookies and placing them on the cookie sheet, you have a couple of options. Either make them into a ball and place them onto the sheet or make them into a puck or a “cookie shape” before placing onto the sheet.
Bake the cookies for about 10 minutes, or until they are golden brown. Once baked, transfer the cookies to a wire rack to let them cool. Serve immediately or store in an airtight container.
These cookies will store for up to one week and will keep better in the fridge.