Chocolate Chips Cookies (Gluten Free, Sugar Free, Keto) (Edit recipe)

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Chewy center, crisp edges, and melty sugar-free chocolate chips, these keto cookies are low carb, gluten-free, and done in under 15 minutes. Your go-to base cookie recipe!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

7 minutes

INGREDIENTS

8

Serves: 6

Ingredients

.5 cup Almond Flour
2 Tbsp Coconut Flour
2 Tbsp Butter, Unsalted
.25 cup Granular Sugar Substitute - Swerve
.25 tsp Baking Powder
.5 tsp Vanilla Extract, sugar free
1 Egg, large
2 Tbsp Sugar-Free Dark Chocolate Chips, Lily's

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 180u00b0C (350u00b0F). Line a baking sheet with parchment paper.
In a mixing bowl, beat the egg with a fork or electric mixer.
Add in melted butter and vanilla extract. Mix until combined.
Add almond flour, coconut flour, Swerve and baking powder to the same bowl. Mix until a thick dough forms.
Fold in the sugar-free chocolate chips by hand.
Scoop the dough onto the lined baking sheet and flatten slightly.
Bake for 7-8 minutes, or until the edges are golden brown.
Let cool on the tray. They'll firm up as they cool.

Notes

Store in an airtight container at room temperature for up to 2 days Keep in the fridge for up to 1 week for longer freshness Freeze in a freezer bag for up to 2 months, thaw and enjoy Freeze raw dough by scooping it onto a tray, freezing it solid, then transferring it to a bag Bake from frozen at 160°C (320°F) for 12–14 minutes Add chopped walnuts or pecans for crunch Swap butter for ghee or coconut oil (flavor will change) Top with keto royal icing for a holiday treat

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	85
Fat:	8 g
Carbohydrates:	4 g
Protein:	3 g
Cholesterol:	10 g
Sodium:	2 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.