Craving for some tasty cookies, but don’t want to break your keto diet by grabbing a couple of Chips Ahoy boxes at the supermarket? Well, today, I’ll share my very special keto chocolate chip cookies recipe that you can make in just 20 minutes. Honestly, your trip to the supermarket will probably take longer than baking a fresh batch of these mouthwatering keto cookies from scratch.
Preheat the oven to 180°C and line a baking tray with parchment paper. Melt the butter in a double boiler over low to medium heat.
Mix the butter with the erythritol until well combined. Add the vanilla and egg, and beat with an electric mixer on low speed for exactly 15 seconds. Don’t go beyond 15 seconds if you don’t want your cookies to go flat!
Gradually add the almond flour, baking powder, xanthan gum, and salt and beat until well combined into a dough.
Fold in the chocolate chips with your hands or wooden spatula. Make sure the choco chips are spread evenly throughout the dough. Otherwise, some cookies may not have choco chips in it!
Divide the dough into 12 balls and place on the prepared baking tray. Bake for 10 minutes in the preheated oven.
Allow to cool and serve at room temperature. The cookies will be very chewy right out of the oven, but if you let it cool down, they’ll crisp up a bit. If you want crunchier and crispier cookies, scroll down for a few recipe adjustments.
Serving Size 1 piece