Keto Chocolate Chip Cookies
These Keto Chocolate Chip Cookies are soft, chewy and easy to make in just one bowl. Grab a glass of keto-friendly milk and get ready to enjoy a classic family favorite dessert, only healthier and just as delicious! Gluten-free, sugar-free, paleo and the perfect low carb cookie recipe to have on hand!
Ingredients
- 1 large egg room temperature
- 1/3 cup ghee , softened (OR can use softened grass-fed butter (my first choice for best taste and texture) if NOT strict paleo)
- 2/3 cup golden monk fruit sweetener (I have not tried this recipe with SWERVE or STEVIA so can't speak to the results if you use those). For strict paleo, use coconut sugar or granulated maple sugar.
- 1 1/2 teaspoons vanilla extract
- 1 cup super fine blanched almond flour
- 2 tablespoons coconut flour
- 1/2 tsp xanthan gum
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 oz sugar free chocolate , coarsely chopped (We like Pascha's or Lily's Sweets)
- Coarse sea salt , for sprinkling (optional)
Instructions
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Preheat oven to 350°F.
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In a large bowl, beat egg then whisk in softened ghee, monk fruit sweetener and vanilla extract.
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Stir in the almond flour, coconut flour, xanthan gum, baking soda and cinnamon until combined.
Fold in chopped chocolate.
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Use a small cookie scoop to drop dough onto ungreased baking sheet. The cookies do NOT spread much so gently flatten the dough with your hand or the bottom of a small glass.
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Bake for 11-13 minutes, or until edges are slightly golden brown. Sprinkle with coarse sea salt and allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.
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STORE IN THE FRIDGE - these cookies taste even better when you cool them in the fridge overnight. They're perfectly soft and chewy.