Keto Chocolate Chip Cookies (Edit recipe)

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!

45 minutes

14 minutes to 16 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	160
Fat:	14 g
Carbohydrates:	9 g
Protein:	6 g
Cholesterol:	19 g
Sodium:	178 mg
Fiber:	5 g
Sugars:	0 g
Calculated per serving.

by Keto Asian Flavours

Serves: 12

Ingredients

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

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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 aside if using.
Melt butter and cook until brown in a medium saucepan over medium high heat. Once brown, remove from heat and strain through a sieve and let cool. Discard brown bits.
Add the almond flour, Swerve brown sugar substitute, Swerve granular sugar substitute, baking soda, gum arabic, and grass-fed gelatin to a bowl of a stand mixer and whisk to combine using the whisk attachment for 30 seconds. Add the brown butter and mix well.
Add in the egg, vanilla extract, and white miso and mix for another 30 seconds to combine.
Add in sugarfree chocolate chips and chopped unsweetened chocolate (if using) using a spatula
Transfer cookie dough to a bowl and let rest in the refrigerator for 30 minutes while the oven preheats.
Preheat oven to 325F. Line a cookie sheet with parchment paper and divide cookie dough into 12 balls. Do not flatten.
Bake for 14-16 minutes on the bottom rack, rotating halfway.
Remove cookies from the oven and let cool for 5 minutes before transferring it onto a wire rack.
Let cool completely and enjoy.