Keto Whole Foods Market Brown Butter Chocolate Chunk Cookies
Indulge in the ultimate keto-friendly treat with these Keto Whole Foods Market Brown Butter Chocolate Chunk Cookies! Featuring a rich, nutty flavor from perfectly browned butter, these low-carb cookies are made with a blend of almond and coconut flours for a soft yet delightfully chewy texture. Sweetened with granular erythritol or monk fruit, and studded with irresistible sugar-free chocolate chunks, these cookies are the perfect guilt-free solution for satisfying your sweet tooth. Ready in under 30 minutes, they’re an easy dessert or snack option for anyone following a ketogenic lifestyle. Serve them warm for gooey chocolate goodness, or store leftovers in an airtight container to enjoy throughout the week. Perfectly golden and bursting with flavor, these cookies are sure to become a staple in your low-carb dessert repertoire!
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 150 grams Almond flour
- 20 grams Coconut flour
- 80 grams Granular erythritol (or monk fruit sweetener)
- 100 grams Sugar-free chocolate chunks
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 large Egg
- 1 teaspoon Vanilla extract
Instructions
Place the butter in a small saucepan over medium heat and allow it to melt. Continue cooking the butter, stirring often, until it turns golden brown and starts to release a nutty aroma. Immediately pour the browned butter into a heatproof bowl to prevent it from burning, and allow it to cool for 10 minutes.
In a medium mixing bowl, combine almond flour, coconut flour, erythritol, baking soda, and salt. Whisk until thoroughly mixed.
In a large mixing bowl, whisk the cooled brown butter, egg, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until a thick dough forms.
Gently fold in the sugar-free chocolate chunks until evenly distributed throughout the dough.
Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper.
Scoop out approximately 2 tablespoons of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheet, leaving about 2 inches of space between cookies. Gently press each ball to flatten slightly.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn golden brown. The centers will still be soft but will firm up as they cool.
Remove the baking sheet from the oven and allow the cookies to cool on the tray for 5 minutes. Transfer them to a wire rack to cool completely.
Enjoy your keto-friendly brown butter chocolate chunk cookies! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
2338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.8 g | 277% | |
| Saturated Fat | 86.5 g | 432% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 178.5 g | 65% | |
| Dietary Fiber | 43.7 g | 156% | |
| Total Sugars | 7.6 g | ||
| Protein | 49.8 g | 100% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 443 mg | 34% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 757 mg | 16% | |
*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.
