Description
Soft, chewy, and chocolate-packed keto cookies with just 1.1 net carb each. These low-carb, gluten-free treats taste just like the real thing—perfect for your keto sweet tooth!
Ingredients
Scale
- 1.5 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon xanthan gum (optional)
- 1/2 cup unsalted butter, softened
- 3/4 cup golden monkfruit sweetener
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup sugar-free chocolate chips
- 1/2 cup chopped pecans (optional)
Instructions
- In a small bowl, whisk together almond flour, baking soda, salt, baking powder, and xanthan gum.
- In a mixing bowl, beat butter, monkfruit sweetener, and vanilla until creamy. Beat in the egg.
- Gradually mix in dry ingredients to form dough. Stir in chocolate chips and pecans.
- Chill dough for 20-30 minutes (essential for thick, chewy cookies).
- Preheat oven to 350°F. Line a baking sheet with silicone mat or parchment.
- Scoop dough into 1-inch balls and place on the sheet.
- Bake for 7-9 minutes, until golden and just set. Don’t overbake.
- Cool cookies completely on the pan before moving.
Notes
Chilling the dough is crucial for thickness. Let cookies cool completely before handling for the best chewy texture. Substitute pecans with walnuts or omit for nut-free.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Low Carb
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 0g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 3.9g
- Protein: 3g
- Cholesterol: 20mg