Ingredients
2 large eggs
1/2 c. (1 stick) butter, melted
2 tbsp. heavy cream
2 tsp. pure vanilla extract
2 3/4 c. almond flour
1/4 tsp. kosher salt
1/4 c. keto-friendly granulated sugar (such as Swerve)
3/4 c. dark chocolate chips (such as Lily’s)
Cooking spray
Preparation
Step 1Preheat the oven to 350°. In a large bowl, whisk the egg with the butter, heavy cream, and vanilla. Stir in the almond flour, salt, and Swerve. Step 2Fold the chocolate chips into the cookie batter. Form the batter into 1" balls and arrange 3" apart on parchment lined baking sheets. Flatten the balls with the bottom of a glass that has been lightly greased with cooking spray.Step 3Bake until the cookies are lightly golden, about 17 to 19 minutes.
The differences between this recipe and any other typical chocolate chip cookie, end at the ingredients. You are going to prep these as you would any other cookie, cream the eggs and butter and then incorporate the dry ingredients. Lay out your cookies on a sheet and bake! In 30 minutes you will have delicious, warm and keto chocolate chip cookies. Just try and stop after eating just one, we dare you. Flattening them will help give them more of a spread and create the cookie shape we know and love. Just spray the bottom of a glass with cooking spray (or wet your hands slightly) to make it easier and less sticky. You can also freeze the dough for up to 3 months to have a cookie whenever the craving hits. Set the dough in the refrigerator to thaw or add a couple extra minutes to the bake time if baking from frozen. As cliche as it is to say it, after taking your first bite of one of these cookies, you’ll be shocked that they are keto. And for 100+ more insanely delicious keto recipes just like this one, check out our new book, Keto for Carb Lovers. Tried this recipe out? Let us know how it went in the comments below!
