Giant Chewy Keto Chocolate Chip Cookies
Indulge in these warm, gooey Giant Chewy Keto Chocolate Chip Cookies, bursting with rich dark chocolate goodness and perfect for anyone following a keto lifestyle.
Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 cup erythritol (or your preferred keto sweetener) Can substitute with another keto-friendly sweetener
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure butter is at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate Chips
- 1 cup sugar-free dark chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, erythritol, baking soda, and salt until combined.
- In a separate large bowl, cream the softened butter and erythritol until fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well incorporated.
- Gradually add the dry ingredients to the wet mixture and stir until a thick cookie dough forms.
- Gently fold in the sugar-free dark chocolate chips.
Baking
- Using a cookie scoop, place generous amounts of dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Serving
- Enjoy these warm delights!
Notes
Store leftover cookies in an airtight container at room temperature for up to five days, or refrigerate for up to two weeks. Reheat in the microwave for a few seconds to revive their warm, gooey texture.