Keto chocolate chip cookies are a family favorite. These low carb cookies are perfect for any occasion such as workplace treats, holiday parties, or a sneaky healthy treat for the kids.
Low carb cookies are just like any other chocolate chip cookie recipe, but instead of using wheat flour, they are made with almond and coconut flour.
Regular sugar is substituted with granulated stevia in this recipe, which is a keto-friendly sweetener.
If you’re not a fan of stevia granules I’ve used both granulated Lakanto Monk fruit and 100% erythritol both which you can find at most all grocery stores.
The use of liquid stevia or liquid monk fruit doesn’t work well in this recipe.
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 cup softened unsalted butter
- 1/2 cup granulated stevia
- 1 egg
- 2 cups Lily's sugar-free chocolate chips
- 1 tsp baking soda
- pinch salt
- 1/2 tsp vanilla extract
- Preheat the oven to 365F and line a cookie sheet with parchment paper.
- In a medium bowl whisk the butter and egg until creamy, add the flours, stevia, baking soda, vanilla extract, and salt, continue whisking until all the ingredients are well combined.
- Refrigerate dough for 10 minutes.
- With a small cookie scoop, drop the dough at least two inches apart onto a cookie sheet.
- Bake for 10- 12 minutes or until light golden brown, the center should be soft.
- Let them cool for at least 5 minutes before removing from the cookie sheet.
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Amount Per Serving: Calories: 239Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 27mgSodium: 93mgCarbohydrates: 16gFiber: 3gSugar: 0gProtein: 5g
Nutrition information isn’t always accurate.