About the Recipe
These cookies have all the hallmarks that I think a good homemade chocolate chip cookie should have. They are soft and chewy, crisp around the edges but tender on the inside and packed with dark chocolate! You truly will not believe these cookies are low carb!
How do you make Keto Chocolate Chip Cookies?
Begin by preheating your oven to 350 degrees. I prefer to bake cookies on a as it helps to prevent over baking on the bottom and they ensure the cookies bake evenly. If you do not wish to use a silicone baking sheet lightly spray your pan with cooking spray and set aside.
In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl. Next, beat butter, golden monkfruit sweetener (keto brown sugar sub) and vanilla extract in stand mixer bowl until creamy.
1 1/4 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
3/4 cup packed brown sugar (golden monkfruit)
1 teaspoon vanilla extract
1 large egg
1 cup Lilly's chocolate chips
1/2 cup chopped pecans
Lastly, mix in Lilly's Dark Chocolate Chips and chopped nuts.
Chill the mixture for 20-30 minutes until the butter is solid.
Using a small cookie or ice cream scoop drop the cookies onto a silicone lined baking sheet (or lightly greased) baking sheet evenly spaced.
Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire.
Allow the cookies to cool completely before moving from the pan.
In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
Add the egg, beating the mixture on low.
Gradually pour in the almond flour mixture and beat on low speed until combined.
Lastly, mix in Dark Chocolate Chips and chopped nuts.