Award-Winning Keto Soft Chocolate Chip Cookies

Award-Winning Keto Soft Chocolate Chip Cookies (Beginner-Friendly)

These melt-in-your-mouth cookies are sure to become a favorite, even for those following a keto diet. The secret ingredient? Instant almond flour creates a soft and chewy texture, while sugar-free chocolate chips satisfy your sweet tooth.

Prep Time: 10 minutes Cook Time: 10-12 minutes Additional Time: Chilling dough (optional) 30 minutes Total Time: 20-32 minutes (depending on chilling) Servings: 12 cookies

Ingredients:

• 3.5 oz (1 stick) unsalted butter, softened
• 4.5 oz (3/4 cup) granulated Swerve sweetener (or other keto-friendly sweetener)
• 1 tsp vanilla extract
• 1 large egg
• 1 cup almond flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 1/2 cup sugar-free chocolate chips (Lily’s brand recommended)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent sticking and make cleanup easier.
2. In a large bowl, cream together the softened butter and Swerve sweetener using an electric mixer or a good old-fashioned whisk. Beat until light and fluffy.
3. Beat in the vanilla extract and egg. Mix until well combined.
4. In a separate bowl, whisk together the almond flour, baking soda, xanthan gum, and salt. This ensures all the dry ingredients are evenly distributed.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, or your cookies will be tough.
6. Fold in the sugar-free chocolate chips using a spatula.
7. For chewier cookies (optional): Chill the dough in the refrigerator for at least 30 minutes. This step allows the flavors to meld and helps the cookies spread less during baking.
8. Scoop dough by rounded tablespoons onto your prepared baking sheet. Leave some space between the cookies for spreading.
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly set.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips:

• For a richer flavor, use brown Swerve sweetener instead of granulated.
• Want a touch of salt? Sprinkle a pinch of flaky sea salt on top of the cookies before baking.
• Leftover cookies can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.

Enjoy your delicious and award-worthy keto cookies!