Keto Low-Carb Soft and Chewy Chocolate Chip Cookies
Keto Low-Carb Soft and Chewy Chocolate Chip Cookies is the best quick and easy cookie dough recipe. These cookies are gluten-free and practically zero and no carb with only 1 gram of net carbs! This dessert is perfect for ketosis and the ketogenic diet.
Servings 10 - 12
Calories 176kcal
Ingredients
- ¾ cup sweetener (Use discount code STAYSNATCHED to save 15%)
- ½ cup butter (1 stick) room temperature, or microwave for 20 seconds to soften
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar-free Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Line a cookie sheet or sheet pan with a silicone baking mat.
- Add the sweetener and butter to a mixing bowl and mix with a hand mixer.
- Next add in the egg and vanilla extract. Mix with the mixer.
- Add the almond flour, baking soda, and salt to a separate bowl. Mix with a spoon.
- Add the dry ingredients to the wet. Mix well with the mixer.
- Fold in the Lily's Chocolate Chips. Stir with a large spoon.
- Use an ice cream scoop to scoop 10-12 cookies onto the sheet pan or cookie sheet. I made 11 medium-large cookies. You can fix the cookies up using a silicone spoon to make them more circular like.
- Bake for 12-15 minutes until the cookies begin to brown. Mine were done around 15 minutes. You don't want them to turn fully brown, because that will impact whether they are soft and chewy!
- Remove the cookie sheet from the oven. Allow the cookies to cool for 10 minutes. (See recipe notes below for tips on how to keep the cookies from crumbling.) Transfer the cookies to a wire rack. Be careful. Handle the cookies delicately. I left mine on the wire rack for another 10 minutes.
- Enjoy!
Video
Notes
With these macros, these cookies could be fat bombs, too.
For me, this recipe made 11 large cookies. You can make smaller cookies and get more servings with smaller macros.How Do You Keep Your Cookies From Falling Apart and Crumbling
Make sure the cookies are finished cooking. This can be really tough to determine. Ultimately you don't want to overcook the cookies to the point they are hard and aren't soft. But you don't want them too soft because when you go to remove them from the sheet, they will fall apart and crumble. My cookies took about 15 minutes. This surprised me because cookies typically take 12-13 minutes in my oven. In order to test if the cookies were ready, I examined the center of each. If you can visibly still see cookie dough in the center, they aren't finished. I also use one cookie as a test subject. I typically go for the cookie that doesn't have the best shape. Then I try to scoop it up with my spatula. If it starts to crumble, then I know the cookies need more time. I fix the cookie up with clean fingers and spread a finger over the cookie to put it back together. From there, the cookies go back into the oven in 1-minute increments. And I check them again. You should also make sure the cookies are COOL before transferring them to the wire rack. If you aren't concerned about cookie shape, dive right in! You could follow all of my tips and still have cookies that crumble. It happens. I had to experiment with this recipe several times before getting it to my liking. It happened to me, too!Nutrition
Serving: 1cookie | Calories: 176kcal | Carbohydrates: 2g | Protein: 4g | Fat: 17g