Ingredients
Scale
- 2 cups Almond Flour (superfine)
- 1/2 cup Grass-fed Butter (softened)
- 1/2 cup Erythritol or Monk Fruit sweetener
- 1 Large Egg (room temperature)
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Powder
- 1/4 tsp Sea Salt
- 1/2 cup Sugar-Free Dark Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking. In a small bowl, whisk the almond flour, baking powder, and sea salt together to remove any large clumps.
- In a large mixing bowl, cream together the softened butter and your choice of keto sweetener using a hand mixer. Once the mixture is light and fluffy, beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms. Fold in the sugar-free chocolate chips by hand.
- Scoop about one tablespoon of dough at a time and roll it into a ball. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Use your palm or a fork to gently press down on each ball to flatten it into a cookie shape, as these cookies do not spread much on their own. Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
- Remove the tray from the oven and let the cookies sit on the baking sheet for at least 10 minutes. This is crucial because keto cookies are fragile when hot and firm up as they cool. Once firm, transfer them to a wire rack to cool completely. Store them in an airtight container for up to a week or freeze them for long-term meal prep.
- Cook Time: 22 minutes