|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If there's one dessert that isn't even close to keto friendly without numerous swaps, it's cookies. That's because they're made with lots of wheat flour and sugar. Even eating just one regular cookie could throw a keto dieter out of ketosis, making them a no-no for those following that eating plan. Fear not, though: with a few easy ingredient swaps such as a keto friendly flour and sweetener, you can have that chocolate chip cookie you crave, but that's sugar free, low carb, paleo, grain free, and gluten free.
These cookies are slightly crispy on the outside and plenty tender on the inside. We use a fine almond flour in lieu of wheat, and opt for a powdered confectioner's version of keto sweetener, Swerve. Almond flour is the closest whole food keto flour to wheat for color and texture, and confectioner's sweetener eliminates any possibility of a granular-textured treat. For the chips, you can choose any sugar-free chocolate chip; Lily's is a popular brand, and makes small and large chocolate chips, as well as white chocolate and butterscotch, should you want to shake things up.
1 cup almond flour
3 tablespoons keto sweetener, such as confectioner's Swerve
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 large egg, beaten
2 tablespoons butter, melted
2 tablespoons unsweetened non-dairy milk
1/2 cup sugar free chocolate chips
Gather the ingredients and preheat the oven to 350 F.
In a medium sized mixing bowl, add almond flour, sweetener, salt, and baking soda. Whisk to break up any lumps.
Whisk in egg, vanilla, butter, and milk.
Mix with a fork until a dough is formed.
Fold in chocolate chips using a spatula.
Use a small ice cream scoop or a spoon to form 12 cookies on a parchment lined cookie sheet. Press the tops down slightly with your fingers.
Bake for 15 minutes, until lightly golden. Let cool on baking pan for 10 minutes before serving.
How to Store
Store these cookies in an airtight container at room temperature for several days. If longer than that, place them in the fridge, as almond flour can turn rancid quickly in warm temperatures.
- Because there's no gluten in the cookies, don't be worried about overmixing; it's important to ensure all ingredients are thoroughly mixed together.
- Smaller cookies will hold together better than large ones. We recommend a small ice cream scoop for shaping them. Once on the cookie sheet, be very gentle as you press on them to flatten slightly.
- These cookies are done when they are a light golden color. Note that they will be very soft to the touch, and may seem not finished yet. It's vital to leave them on the baking sheet for the full ten minutes before serving them so they have time to get firm. Once a bit cooled, they are easy to eat with your hands, and won't crumble much.
Change up this recipe with one of the following:
- 1/2 cup chopped nuts, added to dough and folded in
- Other sugar free chips, such as white chocolate or butterscotch
- 1 teaspoon orange extract plus 1 teaspoon orange zest
Can I substitute coconut flour for almond flour?
No, you cannot substitute coconut flour for almond flour. Coconut flour is highly absorbent. It behaves very differently than almond flour does, and usually recipes featuring it contain many eggs. We do not suggest using coconut flour in this recipe.
Does almond flour have carbs?
Yes, almond flour has carbs. It is a low carb flour that contains about five grams of carbs per ounce.