top of page

Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies


1 ½ cups almond flour

½ cup melted butter

¾ cup Lakanto golden monkfruit sweetener

1 teaspoon vanilla extract

1 egg

½ teaspoon baking powder

½ teaspoon xanthan gum

¾ cup Lily’s chocolate chips

A pinch of salt


Pre-heat your oven to 350°. Line a baking sheet with parchment paper. I used my KitchenAid mixer , but you can use a hand-mixer also. Combine melted butter, Lakanto monkfruit sweetener, vanilla and the egg until combined. Add the almond flour, baking powder, xanthan gum and the pinch of salt to the wet mixture. Mix until well combined and thick. Fold in the chocolate chips. Then roll into balls and place of the baking sheet. Mines were 1 ½ inches to 2 inches in diameter. This made 14 cookies for me. Bake for 10-14 minutes until they are your desired doneness. Keep in mind that these have a different texture than regular cookies. These stay pretty soft on top. I took mine out when I could tell the bottoms were turning golden brown. These are good hot or cool. Pick your poison! I stored in an airtight container once they were cool, but they didn’t last long in my house!

My cookies netted just under 3 net carbs per cookie. Download Cronometer to plug your ingredients and figure out your nutrition info.


1 view0 comments
bottom of page