Keto Coconut Flour Chocolate Chip Cookies
Indulge in the guilt-free pleasure of Keto Coconut Flour Chocolate Chip Cookies, a perfect blend of low-carb, high-fat ingredients that satisfy your sweet tooth without breaking your keto stride. These cookies are chewy, chocolatey, and utterly delicious!
Servings 12 cookies
Calories 150kcal
Equipment
- Mixing bowls
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cookie Scoop
- Wire rack
Ingredients
- ½ cup unsalted butter, softened 113g
- ¾ cup granulated erythritol 150g
- 1 tsp vanilla extract 5ml
- 2 large eggs
- 1 cup coconut flour 112g
- ½ tsp baking soda 2g
- ¼ tsp salt 1g
- ½ cup sugar-free chocolate chips 90g
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated erythritol until light and fluffy.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the coconut flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Fold in the sugar-free chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or spoon, form the dough into 12 equal-sized balls and place them on the prepared baking sheet. Flatten each ball slightly with your fingers.
- Bake in the preheated oven for 12 minutes, or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container for up to 5 days. For a dairy-free version, replace butter with coconut oil. Ensure your chocolate chips are keto-friendly to maintain low net carbs.
Nutrition
Calories: 150kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Fiber: 6g | Net Carbs: 2g