Keto Chocolate Chip Cookies
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!
PREP TIME
45 minutes
COOK TIME
14 minutes to 16 minutes
INGREDIENTS
12
Serves: 12
Ingredients
- 240240240 Almond Flour, sifted
- 154154154 Brown Swerve (sugar substitute)
- 454545 Swerve Granular (sugar substitute)
- 1 tsp1 tsp1 tsp Baking Soda, aluminum free
- 1 tsp1 tsp1 tsp Gum Arabic (Acacia Gum)
- 1 Tbsp1 Tbsp1 Tbsp Grass Fed Gelatin
- 115115115 Unsalted Butter
- 2 tsp2 tsp2 tsp Vanilla Extract
- 111 Egg, large
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp White Miso Paste
- 150150150 Lily's Keto Dark Chocolate Baking Chips
- 282828 100% Unsweetened Chocolate Chips, optional
Shop This Recipe
Shopping on FoodSocial supports our recipe creators and trusted brands.Process
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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Cookies Desserts Gluten Free Keto Nightshade Free Shellfish Free Sugar Alcohol Free| 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. | |
Recommended for You
Never Miss a Bite
Get recipes delivered to your inbox every week
Leave a Reply
You must be logged in to post a comment.