Ah, chocolate chip cookies—the classic treat that never goes out of style, but with a twist! These keto-friendly delights are like a warm hug on a chilly day, minus the carb overload. Imagine sinking your teeth into that melty chocolate goodness, all while staying true to your low-carb lifestyle.
Steps
- Preheat your oven to 325°F and prepare a large baking sheet by lining it with a silicone baking mat or parchment paper. If your baking sheets are small, consider using two to avoid overcrowding the cookies.
- In a large bowl, combine the almond flour, Swerve Brown, baking soda, and salt. Mix these dry ingredients thoroughly before adding in the wet ingredients.
- Incorporate the egg, melted butter, and vanilla extract into the dry mixture, stirring until a dough forms. Gently fold in half of the chocolate chips and the nuts if you choose to include them.
- Shape the dough into 1 1/2 inch balls and place them on the prepared baking sheet. Flatten each ball to approximately 3/4 inch thick using the palm of your hand, but be cautious not to flatten them too much as they will spread during baking.
- Press the remaining chocolate chips onto the tops of the cookies for even distribution. Bake in the preheated oven for 15 to 18 minutes until the edges are golden brown and the centers are puffed.
- Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet. This step is crucial as the cookies will firm up as they cool.
Ingredients
- 200g Almond flour
- Swerve Brown sweetener
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1 large Egg
- 113g (1/2 cup) Butter, melted
- 1 teaspoon Vanilla extract
- Sugar-free chocolate chips
- Chopped walnuts or pecans (optional)
Nutritional Values
Calories: 2826kcal | Carbohydrates: 93.6g | Protein: 68.4g | Fat: 252g | Fiber: 57.6g
FAQ
- How can I make these cookies without nuts?
- While coconut flour isn’t suitable for this recipe, you might have success using seed meals. Sunflower seed flour is a good alternative; just remember to add a tablespoon of lemon juice to counteract any potential color change.
- Is it possible to use a different sweetener?
- Yes, you can substitute the sweetener, but expect some changes in the cookie’s texture and taste. If Swerve Brown isn’t available, try using granulated erythritol with two teaspoons of molasses for a similar flavor profile. Be aware that using allulose or BochaSweet will result in softer, more cake-like cookies.
- What is considered a serving size for these cookies?
- These cookies are quite substantial, so one cookie is considered a serving. If you prefer smaller cookies, you can make them smaller, but be sure to adjust the baking time accordingly, as they will bake faster.
- Which sugar-free chocolate chips work best?
- ChocZero’s dark chocolate chips are a favorite, but Lily’s chocolate chips are also a great option. For more even distribution, using mini keto chocolate chips is suggested.
- How should I store these cookies?
- Store the cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 10 days. They can also be frozen for up to 2 months, whether baked or unbaked, as long as they are well-wrapped to prevent freezer burn.
Tips
- Choose Finely Ground Almond Flour: For the best texture, use a finely ground almond flour. This recipe won’t work well with coconut flour, and using finely ground almond flour ensures a consistent and tender cookie.
- Opt for Swerve Brown: This brown sugar alternative is crucial for achieving the desired taste and texture. While there are other keto sweeteners, Swerve Brown provides the best results.
- Use Melted Butter: Instead of creaming the butter, incorporate melted butter into the dry ingredients. This method simplifies the process and results in a chewier cookie texture.
- Allow Cookies to Cool Completely: After baking, let your cookies cool entirely on the baking sheet. They will firm up as they cool, preventing them from falling apart when removed.
Equipment
- Silicone baking mat – Useful for lining baking sheets to prevent sticking and ensure even baking.
- Digital kitchen scale – Helpful for accurately weighing ingredients like almond flour.
- Baking sheet – If you don’t already have a large one or need additional sheets for batch baking.
- Whisk – For mixing dry ingredients thoroughly.
- Mixing bowls – If you require additional or larger sizes than what you have at home.
