This recipe for easy keto choc chip cookies is in fact just that, EASY AS!
These buttery delights have no added sugar and are gluten-free and make the perfect low carb sweet treat for when you need to satisfy that cookie craving (whenever that is!) 😍
The base recipe is super yummy on it’s own, so if choc chips aren’t your thing you can leave them out and replace with roasted peanuts, a little dried fruit or sugar-free white chocolate.
Know someone that would love this recipe? Share it!
- Prep 10 MINS
- Cook 20 MINS
- Yields 16
2 cups of almond flour (200g)
125g butter, softened
1 teaspoon baking powder
1/3 cup erythritol (70g)
1 teaspoon vanilla essence
1/2 cup Sugar-Free Choc-Chips (50g)
98% Sugar Free Choc Chips (220g)AUD$ 7.95
Erythritol Natural Sweetener (600g)AUD$ 9.95
Premium Almond Flour (800g)AUD$ 14.95
1Preheat oven to 160 degrees C & line a cookie tray with baking paper.
2Using electric beaters beat together butter & erythritol. Add egg, then vanilla and beat until light and fluffy.
3Add the almond flour & baking powder, and beat until combined.
4Fold through the choc chips.
5Portion out the dough on a lined baking tray at least 4cm apart as they do spread.
6Bake 160 for 15-20 mins. Cookies will be very soft but firm up once cooled.
Store in sealed container on bench (softer cookie) or in fridge (biscuity cookie) for 5 days.
This recipe is a great buttery cookie, but if choc chips aren't your thing you can try other inclusions such as; dried fruit, chopped nuts, or simply enjoyed plain.
You may wish to use a different sweetener if you choose.