Keto Chocolate Chip Cookies
Ingredients
2 cups almond flour
2 tbsp coconut flour
½ tsp baking soda
½ tsp salt
½ cup unsalted butter (softened)
¾ cup erythritol or monk fruit sweetener (granulated or brown-style)
1 large egg (room temp)
1 tsp vanilla extract
½ cup sugar-free chocolate chips (like Lily’s or ChocZero)
Instructions
Preheat oven
Set oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix dry ingredients
In a bowl, whisk almond flour, coconut flour, baking soda, and salt.
Cream butter & sweetener
In a large bowl, beat butter and sweetener until fluffy. Add egg and vanilla extract.
Combine
Slowly fold in dry ingredients until dough forms. Stir in chocolate chips.
Shape cookies
Scoop 1-2 tbsp of dough per cookie, roll into balls, and flatten slightly onto baking sheet.
Bake
Bake 10–12 minutes until edges are golden. Centers will look soft — they firm as they cool.
Cool & enjoy
Let cookies cool completely on the tray for best texture.
🔥 Tips & Variations
For chewier cookies, refrigerate the dough for 30 minutes before baking.
Add chopped pecans or walnuts for extra crunch.
Store in an airtight container at room temp for 3 days or freeze for longer storage.
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