Just because you’re following a keto diet doesn’t mean you have to give up your preferred childhood snack. These Keto Chocolate Chip Cookies are CHEWY and gooey just like the ones your mom used to bake after school. Indulge in a freshly baked bite of nostalgia for only 1.7g net carbs per chocolate chip cookie.
You can’t make chocolate chip cookies keto without sugar-free chocolate. There are numerous brands online that make keto chocolate chips. If you search keto chocolate chip on amazon you’ll find hundreds. However, we have specific standards when picking a chocolate chip for our keto cookies. It must be sugar-free made with either erythritol, stevia, monk fruit, or cellulose. Anything with multiton sends us off running.
When we search keto chocolate chip, we always choose the Lily’s brand for its excellence ingredients and delicious flavor. They use a blend of stevia and erythritol, two high quality sweeteners perfect for a keto diet.
1.5 cups Almond Flour
1/2 cup Lily’s Chocolate Chips
1/2 cup butter, melted
1 large Egg
1/2 cup erythritol
1 tbsp beef gelatin powder
1 tsp Baking powder
1 tsp vanilla extract
First Preheat your oven to 350 and line two baking sheets with parchment paper.
Then combine the almond flour, beef gelatin, erythritol and baking powder in a small bowl and set aside.
After in a big bowl combine the melted butter, egg, and vanilla extract using a whisk. In two batches add the dry ingredients to the wet and combine until uniform.
Then fold in the chocolate chips. Using a cookie scooper or spoon to scoop out 16-20 cookies onto your baking sheets, depending on your cookie size preference!
Bake the cookies at 350 for fifteen (15) minutes or until golden brown on the top. Allow cooling for at least twenty (20) minutes prior to consuming! Enjoy!