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You will love these soft chocolate chip cookies. Low-carb and sugar-free, but they taste just like the real thing!
It didn’t take me long to decide what my first recipe post should be about. Chocolate chip cookies, of course! Probably the most popular cookie in the U.S., and definitely the most requested cookie in our home. They are what comes to mind when we think of comfort food, birthday parties, and happy childhood memories. And now, they will also come to mind when we think of healthy and sugar-free desserts!
That’s right! You can now make keto chocolate chip cookies that are soft on the inside and crispy on the outside without sugar and flour. So, let’s get to it!
Tips for making soft keto cookies!
Almond butter. In this recipe, almond butter is the star of the show. It is the creamy butter that makes the cookies soft. I suggest you buy a high quality almond butter, preferably one without any added oils or sugar. If you prefer peanut butter or simply don’t have any almond butter around and really want to make these cookies now, you can also use peanut butter. The texture will be slightly different, but they will still be delicious!
Brown sweetener. For these cookies, you need to use a brown sugar substitute, like Swerve Brown. Regular granulated erythritol tastes good, but would make these cookies too crunchy.
Don’t overbake. Take the cookies out of the oven as soon as the edges turn golden brown. That will be around the 11 minute mark. They will still be very soft, but will crisp up as they cool. So don’t eat them until they are cool (I know, but your patience will be rewarded!).
Keto Chocolate Chip Cookies with Almond Butter
- large baking sheet
- parchment paper or silicone mat
- Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together almond flour, baking powder, baking soda, and salt.
- In a medium bowl, beat the butter and almond butter until creamy. Add Swerve brown sugar substitute and beat for one more minute. Add the egg and vanilla, and beat until combined.
- Add the dry ingredients to the wet ingredients and stir until everything is combined. Lastly, stir in the sugar-free chocolate chips.
- With a cookie scoop, portion out 18 scoops onto your prepared baking sheet. With the palm of your hand or with the back of a spoon flatten them out slightly (as they won't spread out as much as regular cookies).
- Bake the cookies for about 11 to 12 minutes until they edges look golden brown. The cookies will still be very soft when you take them out of the oven, but will become more firm as they cool.
- Let them cool for at least 5 minutes before you move them onto a cooling rack. Enjoy!
- If you don’t have almond butter at hand (or don’t like almond butter), you can replace it with peanut butter. Peanut butter chocolate chip cookies are yummy, too!
- Don’t overbake the cookies, as otherwise they will become very crunchy after they have cooled (unless you prefer it that way, of course).