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Keto Chocolate Chip Cookies

These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie! Oh, yes!




Ingredients - (cca. 21 servings)





Preparations


  1. Preheat oven to 350F

  2. Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined

  3. add 2 eggs and vanilla and mix until combined

  4. combine almond flour, baking soda, and salt in a medium bowl

  5. add dry ingredients to wet ingredients and mix until combined

  6. Fold in Lily's Chocolate Chips

  7. Scoop 18-21 cookies onto a lined baking sheet (you may need 2 depending on how big your sheets are). Flatten them out by pressing down on the top slightly.

  8. Bake for 10-12 minutes

  9. Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an airtight container. See notes for freezing instructions.



Here is the list of items & ingredients I use, from Amazon:


Coconut oil - Click here.

Confectioners Swerve - Click here.

Stevia Extract - Click here.

Pure Vanilla Extract - Click here.

Sugar-Free Chocolate Chips - Click here.

Himalayan Pink Salt - Click here.


Cookie scoop - Click here.





Let u know in the comments below if you made it, or share it with us on Instagram!




All rights/credit go to Jeniffer Banz

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