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Keto Cookies Recipe

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Soft, chewy, buttery keto cookies that taste just like traditional chocolate chip cookies but with only 2-3 net carbs each! These sugar-free cookies are perfect for anyone following a ketogenic or low-carb lifestyle.

Ingredients

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  • 2 cups (224g) blanched almond flour, finely ground
  • 2 tablespoons (14g) coconut flour
  • 1/2 cup (100g) granulated erythritol or monk fruit sweetener
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (85g) sugar-free chocolate chips (optional)
  • 1/4 cup (30g) chopped pecans or walnuts (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Cream Butter and Sweetener: In a large mixing bowl, combine the softened butter and erythritol. Using an electric mixer on medium speed, beat for 2-3 minutes until light, fluffy, and well combined. The mixture should look pale and creamy. Scrape down the sides of the bowl as needed.
  3. Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture. Beat on medium speed for another minute until fully incorporated and smooth.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the almond flour, coconut flour, baking soda, and salt. Make sure there are no lumps and everything is evenly distributed.
  5. Mix the Dough: Add the dry ingredients to the wet ingredients. Using a spatula or mixing on low speed, fold or mix until just combined. Don’t overmix – stop as soon as you no longer see dry flour. The dough should be thick and slightly sticky.
  6. Add Mix-ins: If using chocolate chips and/or nuts, gently fold them into the dough with a spatula until evenly distributed.
  7. Shape the Cookies: Using a 1.5 tablespoon cookie scoop or spoon, portion out the dough onto your prepared baking sheet. Space them about 2 inches apart as they will spread slightly. You should get about 18 cookies. Gently flatten each ball slightly with your palm or the back of a spoon.
  8. Bake: Place the baking sheet in the preheated oven and bake for 11-13 minutes. The cookies are done when the edges are golden brown and set, but the centers still look slightly soft. They will continue to firm up as they cool. Don’t overbake or they’ll be dry.
  9. Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. They’ll be very soft initially but will firm up during this time. After 5 minutes, transfer them to a wire cooling rack to cool completely.
  10. Enjoy: Once cooled, your keto cookies are ready to enjoy! Store any leftovers in an airtight container.

Notes

  • Flour Measurements: For best results, measure almond flour by spooning it into the measuring cup and leveling it off. Don’t pack it down. Better yet, weigh it with a kitchen scale.
  • Sweetener Choice: Different brands of sweeteners vary in sweetness. Taste your dough (it’s egg-safe to taste a small amount) and adjust if needed.
  • Cookie Spreading: These cookies spread less than traditional cookies. If you want them flatter, press them down more before baking.
  • Cooling Importance: Don’t skip the cooling time on the baking sheet. This is when the cookies set properly.
  • Chocolate Chips: Make sure you use sugar-free chocolate chips to keep the recipe keto-friendly.

Nutrition

Find it online: https://focialy.com/keto-cookies-recipe/