Photo from mindovermunch.com
So you've decided to try the keto diet, but you still crave sweets. However, just because you're on a low-carb diet doesn't mean you have to forego dessert totally. These keto chocolate chip cookies can compete with any other cookie recipe out there, yet they won't disrupt your ketosis goals.
It is optional to chill the dough before baking, however it produces considerably superior texture in the cookies. If you have a cookie emergency (hey, we've all been there), scoop and bake a few, then cover and chill the remainder of the dough.
INGREDIENTS
3 cups blanched almond flour (336 g)
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
12 tbsp (6 oz) room temperature unsalted butter
3/4 cup Swerve Brown sweetener (96 g)
2 big room-temperature eggs
2 teaspoons vanilla extract
1/2 cup sugar-free chocolate chips or a 3- to 4-oz chopped bar of sugar-free dark chocolate
HOW TO MAKE KETO CHOCOLATE CHIP COOKIES
1. Preheat the oven to 350ºF and line two large baking sheets with parchment paper.
2. Combine almond flour, baking soda, and salt in a medium mixing basin. Stir thoroughly to break up any lumps. Beat butter and sweetener in an electric mixer until fluffy and light. After scraping down the sides of the bowl, whisk in the eggs and vanilla extract. Scrape down the bowl once more, then beat just to mix. Mix in the flour mixture, followed by the chocolate chips. Refrigerate the dough for at least an hour, and up to overnight.
3. Portion the dough into balls with a 1-tablespoon scoop or two spoons and flatten slightly with lightly moistened fingers. Bake for 10 to 12 minutes, or until the edges are brown but the centers are still slightly soft, swapping baking sheets front to back and top to bottom halfway through.
4. Allow cookies to cool on sheets on wire racks until hard enough to move (they will be extremely crumbly when hot). Place on a cooling rack to cool completely.
5. Refrigerate any leftovers in a covered container.