KETO CHOCOLATE CHIP COOKIES

Soft and Chewy Keto Chocolate Chip Cookies

Wonderfully soft and chewy keto chocolate chip cookies are made with almond flour and extra dark chocolate chips, and sweetened with stevia.

6 tablespoons unsalted butter soft
▢1 teaspoon stevia glycerite (equals ⅓ cup sugar)
▢1 teaspoon vanilla extract
▢1 large egg
▢1 ½ cups blanched finely ground almond flour (6 oz; it's best to measure by weight)
▢¼ teaspoon Diamond Crystal kosher salt
▢¼ teaspoon baking soda
▢½ cup dark chocolate chips (3 oz)

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
Using a handheld electric whisk, whip together the butter, stevia, vanilla and egg, mixing until well incorporated.
Gradually mix in the almond flour, ½ cup at a time, until well-blended. Then mix in the salt and baking soda.
Using a rubber spatula, fold in the chocolate chips.
Drop the dough by rounded tablespoonfuls (I use a 2-tablespoon scoop), two inches apart, into the prepared cookie sheet. Gently flatten with your hand, as shown in the video below.
Bake the cookies until golden-brown. In my oven, which is pretty accurate, this takes 14 minutes. Start checking after 12 minutes.
Let the cookies cool on the baking sheet, about 20 minutes, before enjoying.

I make these keto chocolate chip cookies with blanched, finely ground almond flour, and they come out wonderfully light. I don't recommend using almond meal in this recipe.
In addition, I also recommend that you measure the almond flour by weight if possible, for the most accurate results.
I use stevia, but you can use your favorite granulated sweetener instead. Check the consistency of the dough if you do, and if it seems very dry, add a tablespoon of water.