These easy chewy keto chocolate cookies will kill your keto cookie cravings while only adding about 1.1g net carbs per cookie to your daily carb count!
Preheat your oven to 350°F/180°C.
The first step is to melt your butter.
You can either put it in your microwave for 20-30 seconds or heat it in a small pot until it melts.
Be sure that the butter doesn't boil though!
Add the erythritol and vanilla extract to the melted butter and whisk with an eggbeater until well combined.
Add the egg as well and whisk for a few seconds until the egg and the remaining ingredients are well combined.
☝︎Don't add the egg to the butter if it's still hot!
If you've added the erythritol before you should have incorporated enough air so that the butter won't be hot anymore but just make sure to test it still.
☝︎Don't whisk the egg for too long because this may cause the egg to denature and that won't be a delicious addition for our recipe.
Add the dry ingredients (almond flour, cacao powder, salt & xanthan gum) and knead with your hands until you get a smooth and chunk-free dough.
Separate the dough into approx. 8 equal sized balls. (Could be more or less depending on how big you want your cookies to be.)
Place the balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.
Bake the cookies for approx. 8-9 min in your preheated oven.
☝︎ Keep an eye on your cookies!
In my experience, almond flour tends to burn faster than wheat flour.
BTW, it's totally normal if the cookies seem "mushy" when they're fresh out of the oven.
They will harden up once they cool down but will stay chewy and soft, just like chewy chocolate cookies should be.
I prefer my cookies extra chewy and soft - if that's not your cup of tea, add 1/2 tsp of baking powder to the dough.
Let the cookies cool down completely before enjoying them.
(Psst, I love to dip them in a glass of almond milk or a cup of coffee!)
Store the cookies in an air-tight container or in a cookie jar for up to 3-4 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1 cookie
Servings 8
- Amount Per Serving
- Calories 116
- % Daily Value *
- Total Fat 8.5g14%
- Total Carbohydrate 3.4g2%
- Dietary Fiber 2.3g10%
- Protein 7.6g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat your oven to 350°F/180°C.
The first step is to melt your butter.
You can either put it in your microwave for 20-30 seconds or heat it in a small pot until it melts.
Be sure that the butter doesn't boil though!
Add the erythritol and vanilla extract to the melted butter and whisk with an eggbeater until well combined.
Add the egg as well and whisk for a few seconds until the egg and the remaining ingredients are well combined.
☝︎Don't add the egg to the butter if it's still hot!
If you've added the erythritol before you should have incorporated enough air so that the butter won't be hot anymore but just make sure to test it still.
☝︎Don't whisk the egg for too long because this may cause the egg to denature and that won't be a delicious addition for our recipe.
Add the dry ingredients (almond flour, cacao powder, salt & xanthan gum) and knead with your hands until you get a smooth and chunk-free dough.
Separate the dough into approx. 8 equal sized balls. (Could be more or less depending on how big you want your cookies to be.)
Place the balls onto a baking tray lined with parchment paper and press them down using the palm of your hand.
Bake the cookies for approx. 8-9 min in your preheated oven.
☝︎ Keep an eye on your cookies!
In my experience, almond flour tends to burn faster than wheat flour.
BTW, it's totally normal if the cookies seem "mushy" when they're fresh out of the oven.
They will harden up once they cool down but will stay chewy and soft, just like chewy chocolate cookies should be.
I prefer my cookies extra chewy and soft - if that's not your cup of tea, add 1/2 tsp of baking powder to the dough.
Let the cookies cool down completely before enjoying them.
(Psst, I love to dip them in a glass of almond milk or a cup of coffee!)
Store the cookies in an air-tight container or in a cookie jar for up to 3-4 days.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
