KetoDial
Recipe Card · Dessert
Keto · Sugar-free dessert · 2.8g net carbs
Keto Chocolate
Chip Cookies
Soft centers, golden edges, and real chocolate chips without the sugar. Almond flour and a monk fruit allulose blend keep each cookie at 2.8g net carbs, and the whole batch takes 22 minutes.
148
kcal
per serving
Per serving
148 kcal
Fat 13.9g
Protein 4.2g
Carbs 5.1g
Net carbs 2.8g
AIngredients
- 1/2 cupunsalted butter, softened
- 1/3 cupmonk fruit allulose blend
- 3 tbspbrown monk fruit allulose blend
- 1 largeegg, at room temperature
- 1/2 tbspvanilla extract
- 2 3/4 cupsblanched almond flour
- 1/2 tspsea salt
- 1/2 tspxanthan gum
- 1/2 cupsugar-free dark chocolate chips
BMethod
- Heat the oven. Preheat to 350°F (177°C) and line a baking sheet with parchment paper.
- Cream the base. Beat the softened butter with both sweeteners using a hand or stand mixer until fluffy, then beat in the egg and vanilla.
- Add the dry ingredients. Beat in the almond flour 1/2 cup at a time, then the salt. Sprinkle the xanthan gum evenly over the dough (don't dump it in one spot) and beat once more.
- Fold in the chips. Stir the chocolate chips into the dough by hand.
- Shape the cookies. Scoop the dough with a medium cookie scoop, pack each portion tightly, and release onto the baking sheet. Flatten each one to about 1/3 inch thick with your palm.
- Bake and cool. Bake for 10 to 14 minutes, until the edges turn golden. Timing depends on your oven and how thick you made them. Let the cookies cool completely on the pan before you touch them.
Dial-in tip
These are fragile straight from the oven, so hands off until they're fully cool. They keep in an airtight container for up to a week, or freeze the baked cookies for longer storage. At 148 cal and 2.8g net carbs per cookie, they're a dessert that fits into almost any day.
Pantry staples
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