Like the lemon almond butter muffins, today’s keto chocolate chip cookie recipe originates from the 30-Day Keto Meal Plan.
That recipe uses almond flour, but since there are two jars of almond butter in my pantry (and they are comparable ingredients), I went with the substitution. The results are remarkable.
If your almond butter is roasted, the flavor of this delicious treat becomes more intense.
This batch was my first time using a silicone baking mat (to replace parchment paper) and a commercial sheet pan, both of which performed great.
I have several cheaper baking sheet pans, but all of them warp in the oven. Not this one. It has been particularly problematic while making bacon because grease would splatter everywhere.
But instead of thinking of a dirty oven, let’s focus on these warm cookies with melted dark chocolate goodness…
It never ceases to amaze me that you can eat sinfully sweet foods without the guilt on the keto diet.
Please give this keto chocolate chip cookie recipe a try, and hit the share button if you enjoy!
Here are the directions:
Ingredients
- 6 tbsp Almond Butter (95 g)
- 5 tbsp Butter (70 g)
- 1 Egg (50 g)
- ¼ cup Coconut Flour (28 g)
- ¼ cup 85% Chocolate Chips (40 g)
- ¼ cup Swerve Erythritol (40 g)
- 1 tsp Vanilla Extract
- ½ tsp Baking Soda
- ⅛ tsp Stevia Extract Powder
- Pinch of Salt
Nutrition (Per Serving)
- Number of Servings – 10
- 154 Calories
- Fat – 14 g
- Protein – 4 g
- Carbohydrate – 5 g
- Fiber – 2 g
- Sugar – 1 g
- NET CARBS – 3 g
Time
- Prep – 10 minutes
- Cook – 15 minutes
- Total – 25 minutes
Step 1
Preheat oven to 350 °F
Step 2
In a small saucepan, melt the butter and almond butter on low heat
Step 3
In a large bowl, combine the coconut flour, chocolate chips, erythritol, baking soda, stevia, and salt
Step 4
Mix an egg and vanilla extract into the wet ingredients
Step 5
Stir together the dry and wet ingredients into a dough
Step 6
Scoop 10 cookies onto a parchment-lined baking sheet
Step 7
Bake for 12-15 minutes until the edges just begin to brown
