Keto Almond Flour Chocolate Chip Cookies
Delicious low-carb chocolate chip cookies made with almond flour, perfect for keto dieters.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Ingredients
- 2 cups almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup butter, softened
- 3/4 cup sugar-free sweetener
- 1 egg
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 3.5 oz keto-approved chocolate chips
Instructions
- In a small bowl, whisk together the almond flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar substitute until smooth.
- Beat in the egg, then mix in the heavy cream and vanilla extract.
- Gradually sprinkle the dry ingredients into the wet mixture, stirring until fully combined. Gently fold in the chocolate chips.
- Scoop the dough into 1-inch balls, flatten them slightly, and place them on a parchment-lined baking tray. Refrigerate the dough for at least 30 minutes, or leave it overnight for best results.
- Preheat your oven to 350°F (175°C).
- Bake the cookies at 350°F for 12 to 15 minutes, or until the edges start to turn golden brown. Let them rest on the baking tray for 2 minutes before transferring them to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze in a freezer-safe bag for up to three months.