Introduction
The beloved chocolate chip cookie has come a long way since its invention at the Toll House Inn in 1938. As dietary needs and preferences have evolved, so too has this classic treat. The keto version, born from the recent low-carb movement, showcases how modern ingenuity can transform traditional favorites into health-conscious options. Almond flour, a staple of Mediterranean baking for centuries, brings a naturally sweet, nutty dimension to these cookies while keeping them gluten-free and low in carbs. What began as a dietary adaptation has become a favorite even among those not following a keto diet, proving that delicious treats can indeed align with healthier eating habits.
Ingredients
• 2 cups blanched almond flour, finely ground
• 1/4 cup granulated erythritol sweetener (such as Swerve)
• 2 tablespoons golden monk fruit sweetener
• 1 large egg, room temperature
• 1/2 cup unsalted butter, melted and cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 3/4 cup sugar-free chocolate chips (such as Lily's)
• 1/2 teaspoon xanthan gum
• 1 tablespoon heavy cream
Step 1:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper
Step 2:
In a large mixing bowl, whisk together almond flour, erythritol, monk fruit sweetener, baking soda, xanthan gum, and sea salt
Step 3:
In a separate bowl, combine melted butter (cooled), egg, heavy cream, and vanilla extract until well mixed
Step 4:
Pour wet ingredients into dry ingredients and mix until a dough forms
Step 5:
Fold in sugar-free chocolate chips until evenly distributed
Step 6:
Using a cookie scoop or spoon, form 12 equal-sized dough balls and place on prepared baking sheet, leaving 2 inches between each
Step 7:
Gently press down each cookie to about 1/2 inch thickness
Step 8:
Bake for 12-14 minutes until edges are lightly golden
Step 9:
Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack
Q: Can I substitute coconut flour for almond flour?
A: No, coconut flour cannot be substituted 1:1 as it has very different absorption properties
Q: Why did my cookies spread too much?
A: This usually happens if the butter was too warm or if the dough wasn't chilled enough
Q: Can I make these dairy free?
A: You can substitute coconut oil for butter and coconut cream for heavy cream, but texture may vary
• Ensure almond flour is finely ground and blanched for best texture.
• Coconut flour cannot be substituted 1:1 for almond flour in this recipe.
• Room temperature ingredients will blend better and create a more consistent dough.
• Contains tree nuts (almonds) and dairy.
• Sweetener brands can affect final taste - stick to recommended types for best results.
• Store in an airtight container for up to 5 days.
Serve cookies at room temperature. They pair well with a glass of unsweetened almond milk or keto-friendly hot beverage
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months
Allow ingredients to reach room temperature before starting, and don't skip the 10-minute cooling period on the baking sheet
- Don't overmix the dough as it can make cookies tough
- Use blanched almond flour only, not almond meal
- Allow butter to cool before mixing to prevent melting the chocolate chips
Replace chocolate chips with sugar-free white chocolate chips or chopped nuts. Add 1/2 teaspoon of espresso powder for a mocha version
Serve with unsweetened almond milk, sugar-free hot chocolate, or keto coffee
Year Round
Contains tree nuts (almonds), dairy (butter, heavy cream), and eggs. May contain soy depending on chocolate chip brand used
