Keto Chocolate Chip Cookies
These keto chocolate chip keto cookies are low carb, gluten free, easy to make, amazingly delicious, and kid approved! One bowl is all you need. This recipe uses almond flour and I give a nut free option.
- 3/4 cup Softened butter or coconut oil
- 2/3 cup Granular Sweetener Click here to see my favorite
- 2 Eggs
- 2 tsp Vanilla Extract
- 3 cups almond flour click here to see my favorite brand
- 1/2 tsp Baking soda
- 1/2 tsp salt
- 1/2 9 Ounce Bag Sugar free Chocolate Chips Click here to see my favorite brand
- US Customary - Metric
Pre-heat oven to 350F
Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined
add 2 eggs and vanilla and mix until combined
combine almond flour, baking soda, and salt in a medium bowl
add dry ingredients to wet ingredients and mix until combined
Fold in Lily's Chocolate Chips
Scoop 18-21 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are). Flatten them out by pressing down on the top slightly.
Bake for 10-12 minutes
Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air tight container. See notes for freezing instructions.