Keto Chocolate Chip Cookies

These keto chocolate chip cookies are the perfect way to satisfy your sweet tooth without sacrificing your diet. They're made with almond flour, coconut oil, and erythritol, so they're low in carbs and sugar. And they're packed with chocolate chips, so they're still plenty indulgent.

I've been on the keto diet for a few years now, and one of the things I've missed the most is chocolate chip cookies. I've tried a lot of different recipes, but most of them have been either too dry or too crumbly. Finally, I came up with this recipe, and it's the best keto chocolate chip cookie recipe I've ever tried. It's moist, chewy, and full of chocolate flavor.

Prep time: 15 | Cook time: 10 | Serves: 12

Ingredients

• 1 cup almond flour
• 1/2 cup coconut oil, softened
• 1/2 cup granulated erythritol
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar-free chocolate chips

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream together the almond flour, coconut oil, and erythritol until light and fluffy.
4. Beat in the egg and vanilla extract.
5. In a separate bowl, whisk together the baking soda and salt.
6. Add the dry ingredients to the wet ingredients and mix until just combined.
7. Fold in the chocolate chips.
8. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.

Why It Works

• Using almond flour instead of wheat flour gives these cookies a low-carb count.
• Coconut oil adds a richness and flavor to the cookies that butter cannot match.
• Erythritol is a sugar-free sweetener that does not raise blood sugar levels.
• The combination of baking soda and salt gives the cookies a slight lift and helps them to brown.
• Folding in the chocolate chips at the end prevents them from melting and making the cookies greasy.