Keto Gluten-Free Chocolate Chip Cookies
Indulge in the ultimate guilt-free treat with these Keto Gluten-Free Chocolate Chip Cookies! Perfectly soft and chewy, these low-carb cookies are made with almond flour, sugar-free dark chocolate chips, and erythritol for a naturally sweet, keto-friendly twist. With just 15 minutes of prep and 12 minutes of baking time, you'll have an irresistible dessert ready for any occasion. These cookies are not only gluten-free and keto-approved but also packed with flavor, thanks to the rich buttery base and a hint of vanilla. Whether you're sticking to a ketogenic diet or simply looking for a healthier cookie recipe, these delicious bites offer a satisfying way to curb your sweet cravings without sabotaging your health goals. Serve them as a snack, dessert, or even a quick breakfast treat—because yes, cookies can be guilt-free!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Butter
- 0.75 cups Erythritol sweetener
- 1 teaspoons Vanilla extract
- 2 Large eggs
- 1 cup Sugar-free dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together almond flour, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and erythritol together until light and fluffy. This should take about 2-3 minutes.
Add the vanilla extract and the eggs to the butter mixture, mixing well until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a dough forms.
Fold in the sugar-free dark chocolate chips evenly throughout the dough.
Scoop the dough into tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheet.
Gently flatten each ball of dough slightly with your hands to form a cookie shape.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Remove from oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.4 g | 361% | |
| Saturated Fat | 110.9 g | 554% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 1947 mg | 85% | |
| Total Carbohydrate | 354.6 g | 129% | |
| Dietary Fiber | 70.6 g | 252% | |
| Total Sugars | 8.0 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 492 mg | 38% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 1506 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
