Description
Indulge in the delightful experience of making these Keto Chocolate Chip Cookies, a perfect treat for those who crave sweetness without the guilt. With a crispy exterior and a moist interior, these cookies are low in carbs and can be whipped up in just 30 minutes, making them ideal for busy weekdays or family gatherings. The rich chocolate chips combined with shredded coconut create a heavenly flavor that both kids and adults will love. Not only are they easy to make, but you can also prepare the dough ahead of time for instant satisfaction whenever cravings strike.
Ingredients
Scale
- ½ Cup Butter (or vegan butter)
- 1 Cup Almond Flour
- 3 Tablespoons Coconut Flour
- 1 Teaspoon Baking Soda
- ½ Cup Granulated Erythritol
- ½ Cup Shredded Unsweetened Coconut
- 2 Eggs
- ½ Cup Sugar-Free Chocolate Chips (+ more for topping)
- Flaked Sea Salt (for topping)
Instructions
- Chop butter into small pieces and soften it in the microwave (10-15 seconds). Mix with erythritol until well combined.
- Add eggs and mix until incorporated, then stir in all remaining ingredients until a dough forms.
- Chill the dough in the freezer for 15 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes until edges are golden brown. Let cool on the sheet for about 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (approx. 28g)
- Calories: 130
- Sugar: 1g
- Sodium: 60mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg