Keto Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 273.3
- Total Fat: 19.0 g
- Cholesterol: 23.9 mg
- Sodium: 74.9 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.2 g
- Protein: 5.3 g
View full nutritional breakdown of Keto Chocolate Chip Cookies calories by ingredient
Introduction
These are suitable for the Keto diet or other low-carb diets. 1.5g net carbs (not counting carbs from sugar alcohols). These are suitable for the Keto diet or other low-carb diets. 1.5g net carbs (not counting carbs from sugar alcohols).Number of Servings: 26
Ingredients
-
Bob's Red Mill Almond Flour -2.5 cups
Baking Soda - 0.5 tsp
Salt - 0.5 tsp
Baker's Unsweetened Chocolate - 1 Bar
Butter, unsalted, softened - 0.5 cup
Swerve, Granulated, 0.5 cup
Eggs - 2
Vanilla - 1 Tbs
Directions
Preheat the oven to 350 degrees.
In a stand mixer (or using a hand mixer) cream together the softened unsalted butter and the Swerve using the whisk attachment. Add the vanilla and the eggs and mix.
In a separate bowl, mix together the almond flour, baking soda, and salt. Add the dry ingredient mix to the wet ingredients in the mixing bowl all at once. Change the mixing attachment to the flat beater. On the "Stir" speed setting, mix the ingredients together until just incorporated. Do not overmix.
Break up the unsweetened Baker's Chocolate bar into chunks (I put the chocolate bar in a large ziplock bag and used a meat tenderizer mallet to break it up). Add the chocolate chunks to the mixing bowl. On the "stir" speed setting, mix in the chocolate chunks until just incorporated. Do not overmix.
Spoon the dough onto a parchment lined cookie sheet (I used a 1.5" cookie scooper). Flatten out the ball of dough a bit with the back of a fork (these cookies do not flatten out or spread at all on their own in the oven).
Bake at 350 degrees for 7-10 minutes or until the cookies begin to brown. The cookies will not be completely set up at this point. Leave the cookies on the cookie sheet for an additional 5 minutes as they will continue to cook. Transfer to a wire cooling rack. Enjoy!
Serving Size: Makes 25 small cookies
In a stand mixer (or using a hand mixer) cream together the softened unsalted butter and the Swerve using the whisk attachment. Add the vanilla and the eggs and mix.
In a separate bowl, mix together the almond flour, baking soda, and salt. Add the dry ingredient mix to the wet ingredients in the mixing bowl all at once. Change the mixing attachment to the flat beater. On the "Stir" speed setting, mix the ingredients together until just incorporated. Do not overmix.
Break up the unsweetened Baker's Chocolate bar into chunks (I put the chocolate bar in a large ziplock bag and used a meat tenderizer mallet to break it up). Add the chocolate chunks to the mixing bowl. On the "stir" speed setting, mix in the chocolate chunks until just incorporated. Do not overmix.
Spoon the dough onto a parchment lined cookie sheet (I used a 1.5" cookie scooper). Flatten out the ball of dough a bit with the back of a fork (these cookies do not flatten out or spread at all on their own in the oven).
Bake at 350 degrees for 7-10 minutes or until the cookies begin to brown. The cookies will not be completely set up at this point. Leave the cookies on the cookie sheet for an additional 5 minutes as they will continue to cook. Transfer to a wire cooling rack. Enjoy!
Serving Size: Makes 25 small cookies