Keto Chocolate Chip Cookies


1/2 cup salted butter
2.5 oz powdered Erythritol (SoNourished)
1 tsp pure Vanilla Extract
1 large Egg
6 oz Almond Flour
1/2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp sea salt
1.5 oz sugar free chocolate chips


  1. Preheat oven to 360F on convection setting.
  2. Melt the butter in saucepan over medium heat. Place the melted butter and erythritol in a mixing bowl and beat until combined. Add the vanilla and egg, and beat on low for another 15 seconds.
  3. Add the almond flour, baking powder, xanthan gum and salt. Beat until well combined.
  4. Press the dough together and knead in the chocolate chips with a spatula.
  5. Use a small ice cream scoop to divide and shape the dough into 12 portions and place on a lined baking tray. Bake for 12-15 minutes. The cookies will look a little undercooked when removing from the oven.
    Note: If cookies have not flattened after 6-7 minutes in the oven, press down with the back of a fork.
  6. Allow to cool on baking pan for 15 minutes before serving. Keeps exceptionally well in the freezer.

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