Keto Chocolate Chip Cookies

 We have a chocolate chip cookie recipe in our family that is like none other.  It became my mission to “keto-ize” it and continue enjoying these cookies with my kids.

There was always this running joke in my family about who made the best cookies: me or grandma (my mom).

Now, I took my mom’s recipe and changed it slightly, so either way grandma won I suppose!  But, my kids always said mine was best.  This was all pre-keto, of course.


1/2 cup butter, softened, not melted

1/4 cup coconut oil, melted

1/3 cup Lakanto monkfruit sweetener

1/4 cup Lakanto brown monkfruit sweetener

1 egg

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups almond flour

1/2 teaspoon baking soda

1/2 teaspoon Pink Himalayan sea salt

3/4-1 cup Lily’s dark chocolate chips

1-2 tablespoons coconut flour (OPTIONAL) - only if you want them fluffier


Preheat oven to 350 degrees and grease cookie sheet (if needed).

In a medium bowl, add butter and coconut oil. Beat with a hand mixer until combined. If the butter is not softened, use the warm melted coconut oil to help soften it.

Add monk fruit, egg, vanilla and almond to creamed butter mixture and combine further with hand beater. You can also add the optional coconut flour here as well.

In a separate medium bowl, combine almond flour, baking soda and salt and mix well.

Add butter mixture to almond flour mixture and mix well with hand beater.

Lastly, add chocolate chips and finish mixing.

Roll chocolate chip cookie dough into small balls and line baking sheet.

Bake for 9-11 minutes and let cool on counter.

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