Keto Chocolate Chip Cookies
🛒 What You’ll Need
- 2 cups Almond flour (finely ground) 🌾
- ½ cup Unsalted butter, softened 🧈
- ½ cup Erythritol or Monk fruit sweetener ☁️
- 1 Large egg, room temperature 🥚
- 1 tsp Vanilla extract 🍦
- ½ tsp Baking soda 🧂
- ¼ tsp Salt 🧂
- ½ cup Sugar-free dark chocolate chips 🍫✨
- Optional: A handful of chopped pecans for extra crunch as seen in the photo! 🥜💎
👩🍳 Instructions
- Preheat & Prep: Heat your oven to 350°F. Line a baking sheet with a silicone mat or parchment paper for easy cleanup! 🌡️🔥
- Cream the Butter: In a large bowl, whisk together the softened butter and your keto sweetener until smooth and fluffy. 🥣🌪️🧈
- Wet Ingredients: Mix in the egg and vanilla extract until well combined. 🍦🥚
- The Dry Mix: Add the almond flour, baking soda, and salt. Stir until a thick dough forms. It should look perfectly crumbly yet hold together! 🥣🤝✨
- Fold in the Goods: Gently fold in the sugar-free chocolate chips (and nuts if you’re using them!). 🍫🥜
- Roll & Press: Scoop about 1 tablespoon of dough and roll it into a ball. Place on the baking sheet and press down slightly to flatten, as these don’t spread as much as traditional cookies! 🍪📐✋
- Bake to Golden: Bake for 10–12 minutes until the edges are just barely golden brown. ⏲️📈🤤
- The Hard Part (Waiting!): Let the cookies cool completely on the pan. They will be very soft when they first come out, but they’ll firm up into that perfect chewy texture as they cool! ❄️🧤✨
- Finish: Dust with a little extra powdered sweetener if you want that bakery look! ☁️👑
🔥 Pro Tips:
- The “Chill” Secret: If your dough feels too oily or soft, pop it in the fridge for 30 minutes before rolling. This helps the cookies hold their shape! ❄️🛡️💎
- Room Temp is Key: Make sure your egg is at room temperature so it doesn’t seize up the melted butter! 🥚🌡️🎯
