The Best Keto Chocolate Chip Cookies
Some of my earliest memories around the holidays have to do with making the annual Christmas cookies. Sitting around the kitchen table, covered in flour, secretly eating the dough I was supposed to be making cut-outs from... yep, that meant Santa wasn’t far behind.
As I grew up and discovered that "Santa" was in the kitchen with me all along, I still found holiday cookies to be a bit of nostalgia. If I’m not vigilant, I can find myself with a cookie in my mouth before I’m even aware that I grabbed it.
Are you one of those people that gets triggered whenever you see a plate full of holiday cookies?
Cookie Queen to the Rescue!
Being the problem-solver that I am, I’ve been hard at work trying to find a low-carb, sugar-free, gluten-free cookie to serve during the holidays.
Many moons ago, at the ripe old age of 15, I had a cookie business. I made 8-16 dozen chocolate chip cookies every day after school. To say that I have a little experience when it comes to creating a cookie, would be an understatement. Armed with this experience, I came up with a recipe that I know you’re going to LOVE.
The only problem you may have with this recipe is that your friends and family may eat them all before you get yours!
Keto Chocolate Chip Cookies
- 2 cups fine almond flour
- 1 egg
- ½ cup softened butter (I like Kerrygold)
- 1 cup of granulated Swerve
- 1 teaspoon vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- 1 cup of Lily’s sugar-free chocolate chips
Preheat oven to 350.
Mix flour, baking soda and salt together in a separate bowl.
Beat the egg, butter, vanilla extract and Swerve until creamy.
Mix in the dry ingredients until mixed thoroughly.
Fold in the chocolate chips.
Bake cookies on a parchment-lined baking sheet. It should make 16-20 decent sized cookies.
Bake for 10-12 minutes, or until golden brown.
Cool for 10 minutes and then show some restraint and try not to eat them all!