Description
Enjoy the chewy, low-carb satisfaction of a bakery-style chocolate chip cookie without the sugar or carbs. Perfect for a keto or high-protein diet, these cookies are sweetened with erythritol and packed with almond flour and sugar-free chocolate chips.
Ingredients
Salted Butter 3.5 oz (1/2 cup), softened to room temperature
Erythritol (SoNourished) 4.5 oz (3/4 cup), granulated or powdered version
Vanilla Extract 1 tsp, use pure for best flavor
Large Egg 1 unit (50g), at room temperature
Almond Flour 6 oz (1.5 cups), super-fine blanched variety only
Baking Powder 1/2 tsp, ensure it is fresh and active
Xanthan Gum 1/2 tsp, essential for soft texture
Salt 1/4 tsp, omit if using extra salty butter
Sugar-Free Chocolate Chips 3 oz (3/4 cup), dark or semi-sweet varieties
Instructions
Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, cream the softened salted butter and erythritol until light and fluffy.
Add the vanilla extract and room-temperature egg. Mix well until fully incorporated.
In a separate bowl, whisk together the almond flour, baking powder, xanthan gum, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until a smooth dough forms.
Stir in the sugar-free chocolate chips until evenly distributed.
Using a cookie scoop or tablespoon, portion the dough into 12 equal balls and place them on the prepared baking sheet, spacing 2 inches apart.
Bake for 10 minutes or until the edges are golden and the centers are just set.
Allow cookies to cool for at least 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
Ensure your almond flour is of the super-fine variety for a smooth texture.
Use parchment paper instead of silicone mats to ensure no sticking.
Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 10
- Category: Main dish
- Method: Baking
- Cuisine: American