Description
The best sugar free chocolate chip cookies for a keto lifestyle — soft centers, crispy edges, and just 3g net carbs each. Made with almond flour and monk fruit. No one will guess they’re keto.
Ingredients
Scale
- 1/2 cup softened butter
- 3/4 cup monk fruit blend, erythritol blend, or allulose
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups flour or preferred baking blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar free chocolate chips
- Optional: 1 extra egg yolk for extra moisture
- Optional: chopped pecans or walnuts
Instructions
- Preheat the oven and line a baking sheet with parchment paper.
- Beat the softened butter and sweetener until creamy.
- Add the egg and vanilla extract and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the sugar free chocolate chips and optional nuts.
- Let the dough rest for 10 minutes.
- Scoop the dough onto the prepared baking sheet.
- Bake until the edges are set and the centers still look slightly soft.
- Let the cookies cool briefly on the pan, then transfer to a rack.
Notes
Use a baking-friendly 1:1 sugar substitute for the easiest result.
If the cookies spread too much, chill the dough for 30 minutes before baking.
If the cookies turn dry, add one extra egg yolk next time for more moisture.
Do not overmix once the flour goes in.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Per 1 cookie
- Calories: 115 kcal
- Sugar: 1g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 18mg