Ingredients
Scale
- 2 cups Blanched Almond Flour
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Erythritol or Monk Fruit Sweetener
- 1 Large Egg, room temperature
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon 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. This ensures your cookies don’t stick and makes cleanup a breeze.
- In a large mixing bowl, combine the softened butter and your choice of keto sweetener. Use a hand mixer to beat them together until the mixture is light and fluffy. Add the egg and vanilla extract, then continue mixing until fully incorporated and smooth.
- In a separate bowl, whisk together the almond flour, baking powder, and salt. Gradually add the dry mixture into the wet ingredients. Mix on low speed or use a spatula until a thick dough forms. Fold in the sugar-free chocolate chips by hand.
- Use a cookie scoop or a tablespoon to form 12 even balls of dough. Place them on the prepared baking sheet, leaving about two inches of space between each. Gently press down on each ball with your palm or a fork to flatten them slightly, as keto cookies do not spread as much as traditional ones.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown. Remove from the oven and let them cool on the baking sheet for at least 10 minutes. This step is crucial because almond flour cookies are very fragile when hot and need time to firm up.
- Cook Time: 22 minutes