Keto Chocolate Chip Cookies (Edit recipe)

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Here’s a keto chocolate chip cookie recipe like no other - A bakery style cookie thats chewy, thick and NOT CRUMBLY! In this recipe, I replaced the xanthan gum with gum arabic to help with texture and height. The combination of salty and sweet from the miso and sugar-free chocolate chips plus the nutty aroma from the brown butter makes these the perfect ultimate keto chocolate chip cookies! Don’t take my word for it, check out the reviews included in the video!

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PREP TIME

45 minutes

COOK TIME

14 minutes to 16 minutes

INGREDIENTS

Serves: 12

Ingredients

240 Almond Flour, sifted
154 Brown Swerve (sugar substitute)
45 Swerve Granular (sugar substitute)
1 tsp Baking Soda, aluminum free
1 tsp Gum Arabic (Acacia Gum)
1 Tbsp Grass Fed Gelatin
115 Unsalted Butter
2 tsp Vanilla Extract
1 Egg, large
1.5 Tbsp White Miso Paste
150 Lily's Keto Dark Chocolate Baking Chips
28 100% Unsweetened Chocolate Chips, optional

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Process

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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

Chop the unsweetened chocolate and set it aside if using.
In a medium saucepan over medium-high heat, melt the butter until browned. Remove from heat, strain through a sieve, and let cool, discarding the brown bits.
In the bowl of a stand mixer, combine the almond flour, Swerve brown sugar substitute, Swerve granular sugar substitute, baking soda, gum arabic, and grass-fed gelatin. Whisk together using the whisk attachment for 30 seconds, then mix in the brown butter.
Add the egg, vanilla extract, and white miso, and mix for another 30 seconds until combined.
Gently fold in the sugar-free chocolate chips and the chopped unsweetened chocolate (if using) with a spatula.
Transfer the cookie dough to a bowl and refrigerate for 30 minutes while the oven preheats.
Preheat the oven to 325°F. Line a cookie sheet with parchment paper and portion the cookie dough into 12 balls without flattening them.
Bake for 14-16 minutes on the bottom rack, rotating the sheet halfway through.
Remove the cookies from the oven and let them cool for 5 minutes before transferring them to a wire rack. Allow to cool completely and enjoy.

Notes

Pro tip from a YouTube viewer (Ary T.): Bang the tray on the counter a couple of times for a crackly appearance.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	5195
Fat:	464 g
Carbohydrates:	230 g
Protein:	186 g
Cholesterol:	288 g
Sodium:	191 mg
Fiber:	128 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.