Who doesn’t love tasty cookies with a rich finish and plenty of chocolate? These keto chocolate chip cookies are the perfect idea for any cookie lover out there who wants to put together a keto-friendly recipe in just a few minutes without compromising on taste.
There are so many ways to make cookies with chocolate. For example, some people prefer to use chocolate chips and others will go straight to their favourite chocolate bar to create a spoonful of perfect chocolate chunks.
Here there are two things to keep in mind: personal preferences and availability of the ingredients. If you want to keep this recipe keto-friendly, you’ll have to choose sugar-free chocolate chips, that sometimes are not so easy to find. To easily sort out this possible issue, this recipe calls for a 100% cocoa chocolate bar, widely available and delicious even on its own if you appreciate the bitterness of chocolate.
The cookies are then sweetened with erythritol, a popular sugar alcohol that doesn’t affect blood sugar levels. Erythritol is keto-friendly and it can be used as an alternative to table sugar or honey in baking.
Whether you like to eat these keto chocolate chip cookies with a cup of tea, a coffee, a glass of cold milk or a smoothie, this recipe won’t disappoint you: these gluten-free cookies are chewy, rich in taste and they hold well together. This last characteristic is definitely something to keep in mind: nobody loves a cookie that falls apart as soon as you touch it, right?
Following this recipe, you have the possibility to adapt the size and the consistency of the cookies to your preference but they will hold well together anyway. Give your cookies the desired shape before cooking them (they don’t tend to become bigger or flatten up while cooking) and double-check the baking time to ensure you get your favourite balance between crispiness and chewiness.
If you want to replace the egg in this recipe with a vegan alternative for vegan keto cooking, the cookies will tend to turn out a little bit chewier but it’s absolutely an easy substitution to make. Create a mix with a gel-like consistency using 2 tablespoons of chia seeds and 50 ml of water: mix these 2 ingredients, leave them to rest for 10 minutes, then blend. What you’ll get is your egg-substitute.
In this case, add 1 extra tablespoon of olive oil to increase the amount of fat in the recipe and keep an eye on the consistency of the cookie dough because you may need to adjust it by adding a bit more of almonds or water.
- 110 g almond flour
- 1 large egg
- 20 ml extra virgin olive oil
- 30 g erythritol
- 25 g 100% cocoa chocolate bar, chopped to create small chocolate chunks
- 1 g baking powder
- 1 g xanthan gum
- a pinch of sea salt
- a pinch of nutmeg
- Mix all the dry ingredients in a bowl and, for now, keep the chocolate in a separate container. Add the olive oil and the egg, then mix everything well with a spoon until you get a proper cookie dough that holds well together; place the bowl in the fridge for 5-10 minutes. In the meantime, preheat the oven at 180°C.
- Remove the bowl from the fridge, add the chocolate chunks and mix well. Shae the cookies with your hands, keeping in mind that their shape won't change much while cooking. Use parchment paper or a reusable baking mat; bake for 12-17 minutes, depending on how you like your cookies and how thick they are. Once you remove the baking tray from the oven, place the cookies straight away on a cooling rack.
Instead of store-bought almond flour, you can opt for a homemade version: simply use a food processor and whole almonds to create a fine flour.
Nutrition InformationServing Size 2 small cookies
Amount Per Serving Calories 256Total Fat 23.3gCarbohydrates 8.3gNet Carbohydrates 3.6gFiber 4.7gProtein 8.1g