Keto Chocolate Chip Cookies
2g net carbs! Just 5 ingredients! Crispy edges with soft centers.
Servings: 16 cookies
Calories: 106
Ingredients
- 1 cup nut butter my favorite is my mixed nut butter, but could use almond butter, pecan butter, cashew butter, peanut butter, sunflower seed butter, etc
- 1 cup monk fruit see Notes for other sweetener options
- 1/2 cup chocolate chips or chopped dark chocolate I like Lily's for keto friendly
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350º with 2 oven racks closest to the center. Line 2 baking sheets with parchment paper or a silpat.
- Combine all ingredients in a medium size bowl and stir to combine.
- Use a medium size cookie scoop to scoop out the dough (1.5 tablespoon balls), placing them on the baking sheet with enough room to spread out. (No need to chill the dough!)
- Bake for 9-10 minutes, until the edges are set and the centers are puffed. (The cookies will flatten and “crackle” as they cool) Cool for 10 minutes and enjoy! Particularly good with my homemade almond milk.
- Cookies will keep in an airtight container for 1 week, or in the freezer for 6 months.
- See the Recipe Notes below for more tips, tricks and FAQ's!
Video
Notes
Nut Butter: My favorite is my mixed nut butter, but could use almond butter, pecan butter, cashew butter, peanut butter, sunflower seed butter, etc. I prefer a salted nut butter.
Sweetener: To keep these keto friendly, I prefer using monk fruit, my favorite low carb sweetener. You could also use Stevia/Splenda but I don't love the aftertaste as much. I find Stevia/Splenda to be sweeter, so you may only need 3/4 cup. If you don't need this to be keto friendly, any granulated sweetener would work! Coconut sugar, maple sugar, date paste, even white sugar or brown sugar. Same quantities of 1 cup for all these other sweetener options.
Chocolate Chips: To keep these keto friendly, I love using Lily's dark chocolate chips. They also make great keto friendly chocolate bars you could chop up and use. If you don't need this to be keto friendly, any chocolate chips would work.
Nut Free: If you need these cookies to be nut free, use a seed butter like sunflower seed butter or pumpkin seed butter.
Egg Free: I've never tried it, but you *should* be able to use a flax egg or chia egg in place of the egg to keep this egg free. You'll need 1 tablespoon flax seed meal or chia seeds soaked in 2.5 tablespoons water for 5 minutes.
Freezing: Freeze baked cookies on a baking sheet until firm, about 4 hours. Then transfer to an airtight bag or container for up to 6 months. Can be eaten straight from frozen, or thawed on the counter for about 30 minutes.
Nutrition
Calories: 106 | Total Carbs: 4.7g | Protein: 3.2g | Fat: 9.2g | Fiber: 2.7g | Net Carbs: 2g