Keto Chocolate Chip Cookies
These Keto Chocolate Chip Cookies feature a chewy, low-carb treat with rich chocolate chips. Perfect for a healthy breakfast, it’s a simple recipe that blends sweet, indulgent flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
These keto chocolate chip cookies are a nutritious, healthy breakfast idea that transforms a chewy, low-carb treat with rich chocolate chips into a delightful option, perfect for a satisfying morning. Easy to make and packed with healthy fats and protein, it’s a guilt-free indulgence. Versatile—pair with coffee or enjoy solo—this recipe offers a delicious and wholesome choice.
Recipe Tips and Tricks
- Mix Thoroughly: Ensures even texture.
- Use Cold Butter: Helps create a chewy cookie.
- Chill Dough: Prevents spreading during baking.
- Check Doneness: Edges should be golden, center soft.
- Avoid Overmixing: Keeps cookies tender.
- Serve Warm: Maximizes flavor appeal.
- Adjust Sweetness: Taste and tweak erythritol to preference.
- Use Parchment: Eases removal from pan.
- Rest Before Baking: Allows flavors to meld.
- Portion Carefully: Prevents uneven cooking.
Keto Chocolate Chip Cookies
Chewy keto chocolate chip cookies, healthy breakfast bite.
Ingredients
- ¼ tsp cinnamon
- ½ cup butter
- ½ cup dark chocolate chips
- ½ cup erythritol
- ½ tsp baking soda
- 1 large egg
- 1 tsp vanilla extract
- 2 cups almond flour
- 2 tbsp chopped almonds
- pinch salt
Instructions
- Prep the Butter: Cut cold butter into small cubes.
- Mix Wet Ingredients: In a bowl, cream butter and erythritol until smooth, then add egg and vanilla extract.
- Add Dry Ingredients: Stir in almond flour, baking soda, cinnamon, and a pinch of salt until combined.
- Incorporate Chips: Fold in dark chocolate chips and chopped almonds.
- Chill the Dough: Cover and refrigerate for 30 minutes to firm up.
- Shape the Cookies: Scoop dough into balls and place on a parchment-lined baking sheet.
- Flatten Slightly: Gently press each ball to flatten into a cookie shape.
- Bake the Cookies: Preheat oven to 350°F and bake for 12-15 minutes until edges are golden.
- Cool the Cookies: Let cool on the baking sheet for 5 minutes, then transfer to a rack.
- Serve and Enjoy: Serve warm and savor these chewy, keto-friendly breakfast treats!
Notes
- Mix thoroughly for texture; use cold butter for chewiness.
- Chill dough to prevent spreading; avoid overmixing for tenderness.
- Store leftovers promptly to maintain freshness; reheat gently to preserve taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 186Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 29mgSodium 115mgCarbohydrates 8gFiber 2gSugar 3gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Almond Flour (2 cups): For low-carb base.
- Butter (½ cup): Cold, cubed, for richness.
- Erythritol (½ cup): For keto-friendly sweetness.
- Egg (1 large): For binding.
- Vanilla Extract (1 tsp): For aroma.
- Baking Soda (½ tsp): For rise.
- Salt (pinch): Enhances flavor; adjust to taste.
- Dark Chocolate Chips (½ cup): Sugar-free, for indulgence.
- Cinnamon (¼ tsp): Ground, for warmth.
- Chopped Almonds (2 tbsp): Optional, for crunch.
Variations and Substitutions
- Flour Swap: Use coconut flour (adjust quantity).
- Butter Swap: Replace with coconut oil.
- Sweetener Swap: Use monk fruit sweetener instead of erythritol.
- Egg Swap: Use flax egg for vegan option.
- Chocolate Swap: Use white chocolate chips or omit.
- Spice Swap: Add nutmeg instead of cinnamon.
- Nut Swap: Use walnuts or pecans.
- Low-Sugar: Reduce or skip erythritol based on taste.
Storage Options
- Refrigerator: Store in an airtight container for up to 1 week; reheat lightly.
- Freezer: Freeze in portions for up to 3 months; thaw at room temperature.
- Reheating: Warm in microwave for 10-15 seconds.
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