Chocolate chip cookies have always been one of my favorite things to make! Since shifting to eating modified keto, I started to make keto chocolate chip cookies! It took a few recipes and some tweaking, but this is by far my favorite recipe! They taste just like chocolate chip cookies. I love being able to be in the kitchen and bake with my kids and teach them healthier alternatives.
Ingredients
- 1/2 cup salted butter
- 3/4 cup monkfruit sweetener
- 1 tsp vanilla extract
- 1 large egg
- 1.5 cups of almond flour
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 3/4 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 355F. Microwave the butter for 30 seconds to melt, but make sure it is not hot.
- Place the butter and monkfruit sweetener in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds exactly.
- Add the almond flour, baking powder, xanthan gum, and salt. Beat until well combined.
- Press the dough together and remove it from the bowl. Knead in the chocolate chips with your hands.
- Divide and shape the dough into 12 balls (or use a small ice cream scoop) and place on a baking tray.
- Bake for 10 minutes at 355F
- Allow to cool before serving
*Keep in an airtight container for up to 7 days. If you want to add nuts to your chocolate chip cookies. You can add pecans or macadamia nuts for a low-carb addition.
These cookies are kid-approved! I hope you enjoy baking these delicious cookies just as much as us!
xx,
Lauren
