Keto Almond Flour Chocolate Chip Cookies

by Eve on February 3, 2019

IMG_0419First, let me just say, I love a good chocolate chip cookie. Going low-carb, keto, or even just gluten-free
doesn’t have to mean you have to say good-bye to chocolate chip cookies. It can, however, be difficult to find a recipe that gives you exactly what you’re looking for in terms of filling the gap left by lack of the traditional version.

Depending on what you’re looking for, this cookie may or may not be for you. These cookies are soft and chocolatey. They start out a little crispy, but soften over time. I say they may not be for everyone because some people are super particular about how they like their chocolate chip cookies. Some prefer chewy, some extra crispy.

Personally, I like a soft, extra chocolatey cookie, thank you very much! These bad boys re-heat incredibly well and make the perfect compliment to a cup of hot coffee. If you try them, drop me a line and let me know!

Keto Almond Flour Chocolate Chip Cookies
Author: 
Recipe type: Keto, Low-Carb, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
 
This is a soft chocolate chip cookie made with almond flour and Swerve brown sugar. It is low-carb, keto, and gluten-free. Perfect to satisfy any sweet tooth!
Ingredients
  • ¾ cup Swerve brown sugar (or other brown sugar substitute)
  • ½ cup butter, softened (not melted)
  • ¼ cup coconut oil
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups blanched almond flour
  • ¾ cup chocolate chips (I used Lily's made with stevia)
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with silicone mat or parchment paper.
  2. In the bowl of a stand mixer (or using a hand mixer), cream the butter, coconut oil, and brown sugar. Add the vanilla and eggs, mixing until incorporated.
  3. Add the baking soda and salt.
  4. Add the almond flour, 1 cup at a time, beating well after each addition.
  5. Fold in the chocolate chips with a rubber spoon or spatula.
  6. Using a scoop, drop the dough into tablespoon rounds and place on the lined baking sheet about 3 inches apart. Bake for 12-13 minutes, or until golden brown around edges.
  7. Let the cookies cool for as long as you can stand it, and then enjoy! These cookies are perfect for a cup of coffee and they keep great in the fridge or freezer (assuming you have any left).

IMG_0421

 

IMG_0422

{ 0 comments }

Low-carb Cauliflower Rice with Salmon

01.22.2017

Have you ever had “cauli-rice?” Have you ever even heard of such a thing? I hadn’t until I started looking for recipe alternatives for my favorite homemade dishes. Cauli-rice, or cauliflower rice, is simply cauliflower that has been chopped into small pieces to resemble, you guessed it, rice! Cauliflower rice is a great alternative to regular […]

Read the full article →

Chocolate, Peanut Butter, Coconut Oil, oh my!

01.18.2017

When you’re on a low-carb diet, your body requires, nay, it craves additional fat. (**gasp**) I get it. You think fat is bad. NO! That’s just what the silly media and society have trained you to think. Fat, good fat, is not bad for you. When you’re on a low-carb or keto diet, you need […]

Read the full article →

Low-Carb Chocolate Chip Cream Cheese Pound Cake

05.30.2016

This is a recipe for low-carb, chocolate chip, cream cheese, pound cake. Now, say that 10 times fast! Although, if saying its name 10 times fast were a requirement for eating this little slice of heaven, you would do it, gladly. I promise. I’ve been on this low-carb diet for a little over a year, […]

Read the full article →