Giant Chewy Keto Chocolate Chip Cookies
Indulge in delicious, chewy chocolate chip cookies that are low in carbs, perfect for your ketogenic diet.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Key for richness and chewy texture
- 3/4 cup sugar-free sweetener (erythritol or monk fruit) Adjust sweetness based on your taste
- 2 large eggs Essential for binding
- 1 teaspoon vanilla extract For flavor enhancement
Dry Ingredients
- 2.5 cups almond flour Low-carb flour substitute
- 1 teaspoon baking soda For leavening
- a pinch salt Enhances flavor
Mix-ins
- 1 cup sugar-free chocolate chips Classic chocolate chip experience
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup of softened unsalted butter and 3/4 cup of your chosen sugar-free sweetener until light and fluffy.
- Add in 2 large eggs and 1 teaspoon of vanilla extract. Stir until well combined.
- In another bowl, whisk together 2 ½ cups of almond flour, 1 teaspoon of baking soda, and a pinch of salt.
- Gradually add the dry mixture to the wet mixture, folding until just combined.
- Toss in 1 cup of sugar-free chocolate chips and give it one last stir.
- Use a cookie scoop to drop generous portions of dough onto your prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Once baked, let them cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra chewiness, consider slightly under-baking the cookies. Chill the dough for 30 minutes before baking for best texture.