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KETO CHOCOLATE CHIP COOKIES

Category, DifficultyBeginner

Low carb cookies just perfect for any occasion & loved by all.

Yields18 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
INGREDIENTS:
 250 g butter, melted
 ¼ cup monk fruit sweetener or stevia
 2 eggs, lightly beaten
 2 tsp vanilla essence
 3 ½ cups almond flour
 1 tsp baking powder
 ½ tsp fine Himalayan pink salt
 200 g dark chocolate chips
METHOD:
1

Preheat the oven to 180°C. Line 2 baking trays with baking paper.

2

Place the melted butter and sweetener of choice into a large mixing bowl. Gently stir the sweetener through.

3

Add the vanilla essence and beaten eggs and beat on low speed for exactly 15 seconds.

4

Add the almond meal, baking powder, and salt. Beat again until well combined.

5

Add all the chocolate chips to the dough and knead the dough until well combined using your hands.

6

Using your hands, create ~5cm balls with your hands and place them on the baking tray. Place 9 balls on each tray with ~ 5cm separation.

7

Using your palm, gently press each ball down slightly to resemble a cookie.

8

Bake the cookies in the oven for ~15 minutes or until slightly golden brown. Cookies will harden as they cool so it's important to not overcook them.

9

Allow to sit on the trays for 5 minutes before placing on cooling trays.

10

Keep in an airtight container for up to 7 days.

Ingredients

INGREDIENTS:
 250 g butter, melted
 ¼ cup monk fruit sweetener or stevia
 2 eggs, lightly beaten
 2 tsp vanilla essence
 3 ½ cups almond flour
 1 tsp baking powder
 ½ tsp fine Himalayan pink salt
 200 g dark chocolate chips

Directions

METHOD:
1

Preheat the oven to 180°C. Line 2 baking trays with baking paper.

2

Place the melted butter and sweetener of choice into a large mixing bowl. Gently stir the sweetener through.

3

Add the vanilla essence and beaten eggs and beat on low speed for exactly 15 seconds.

4

Add the almond meal, baking powder, and salt. Beat again until well combined.

5

Add all the chocolate chips to the dough and knead the dough until well combined using your hands.

6

Using your hands, create ~5cm balls with your hands and place them on the baking tray. Place 9 balls on each tray with ~ 5cm separation.

7

Using your palm, gently press each ball down slightly to resemble a cookie.

8

Bake the cookies in the oven for ~15 minutes or until slightly golden brown. Cookies will harden as they cool so it's important to not overcook them.

9

Allow to sit on the trays for 5 minutes before placing on cooling trays.

10

Keep in an airtight container for up to 7 days.

KETO CHOCOLATE CHIP COOKIES