American · Dessert
Keto Chocolate Chip Cookies
A low-carb riposte to the classic American chocolate chip cookie, built on almond flour and butter instead of wheat and sugar, sweetened with allulose, and studded with dark chocolate chunks for a crisp-edged, chewy-centred bite with none of the carb spike.
$1
10 minsPrep
11 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
271Calories
6.6gProtein
24.3gFat
15.6gCarbs
2.5gSugar
3.7gFiber
399mgSodium
76mgChol
8.1gSat Fat
237mgPotassium
80mgCalcium
1.7mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
7gAllulose
0.3gAlcohol
Goes well with
Belgian Blonde Ale
local
Whole Milk
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet.
2
In a bowl, cream the softened butter with the allulose until pale and grainy, about 1 minute by hand.
3
Beat in the egg yolk and vanilla extract until smooth.
4
In a separate bowl, whisk the almond flour, ground flaxseed, baking soda and salt together, then fold into the wet mixture until a soft dough forms.
5
Fold in the chopped dark chocolate chunks evenly through the dough.
6
Divide the dough into 2 equal mounds (about 55g each) and flatten slightly on the lined baking sheet, spacing well apart.
7
Bake for 10-11 minutes until the edges are golden and the centres still look slightly soft.
8
Cool on the sheet for 10 minutes to firm up before transferring to a wire rack to cool completely.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g blanched, fine ground almond flour
- 20g20g softened butter
- 14g14g allulose
- 5/85/8 egg yolks, beaten (10g)
- 2g2g vanilla extract
- 1g1g baking soda
- 1g1g salt
- 12g12g chopped into chunks chocolate dark 70
- 5g5g flaxseed ground
