Description
Soft, high-protein keto chocolate chip cookies with a perfect chewy texture. These sugar-free treats use low-carb ingredients to mimic traditional cookies while fitting a ketogenic lifestyle. Achieve crispy edges and a chewy center with precise baking techniques.
Ingredients
1 cup cold butter (cut into cubes)
1 cup keto brown sugar substitute (monk fruit or erythritol based)
3/4 cup keto granulated sugar substitute
2 large room-temperature eggs
2 teaspoons alcohol-free pure vanilla extract
2 3/4 cups keto flour blend (almond/coconut mix or low-carb alternative)
1 cup cornstarch
1 cup keto-friendly chocolate chunks (sugar-free and alcohol-free)
1 teaspoon baking soda
1/2 teaspoon sea salt
Instructions
Preheat oven to 350°F (180°C) and line baking sheets with parchment paper
In a large bowl, cream cold butter with both sugar substitutes until fluffy
Add eggs and vanilla extract, mixing until fully emulsified
Gently fold in cornstarch, keto flour blend, baking soda, and sea salt
Incorporate chocolate chunks until dough forms stiff but workable mixture
Use a cookie scoop to portion into 24 evenly sized dough balls
Place on prepared baking sheets, ensuring ample space between cookies
Bake for 8-10 minutes until edges crisp but centers remain soft
Cool on baking sheets for 5 minutes before transferring to a wire rack
Notes
Freeze unused dough balls for future baking sessions
For preferred texture, chill dough for 30 minutes before baking
Substitute alcohol-free pure vanilla extract to comply with halal requirements
- Prep Time: 15
- Cook Time: 10
- Category: Main dish
- Method: Baking
- Cuisine: American