AuthorTeamKetoLooking for a classic keto chocolate chip cookie recipe? Look no further! These cookies are classically delicious, while still being low in carbs! Enjoy this keto chocolate chip cookie recipe as is, or feel free to add in other keto toppings like nuts (almonds, macadamia nuts, etc.), keto white chocolate chips, etc.
Preheat the oven to 350°F and line a cookie sheet with a silicone baking mat or parchment paper.
Sift the almond flour, coconut flour, protein powder, and baking powder into a large bowl, then add the salt and whisk until homogenous; set aside.
With a mixer fitted with the paddle attachment, cream the butter on low. Slowly add the erythritol and continue to mix for about 30 seconds, until combined; set aside.
In a small bowl, whisk together the maple syrup, egg, and vanilla extract until combined. With the mixer running on low, slowly pour the maple syrup mixture into the butter mixture and continue to cream for 45 to 60 seconds, until well combined.
With the mixer on low, slowly dust the flour mixture into the butter mixture until fully incorporated. You may need to finish mixing by hand. Once combined, fold in the chocolate chips.
Using two 1-tablespoon measures, portion the cookie dough, roll into balls between your palms, then press flat on the cookie sheet. Space the cookies about 1 inch apart.
Bake for 15 to 18 minutes, until the corners begin to brown. Using a spatula, gently transfer the cookies to a cooling rack and allow to cool for 5 to 10 minutes.
Store in an airtight container for up to 5 days.
Servings 12
Net Carbs
- Amount Per Serving
- Calories 111
- % Daily Value *
- Total Fat 9.9g16%
- Total Carbohydrate 2.4g1%
- Dietary Fiber 1.5g6%
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 350°F and line a cookie sheet with a silicone baking mat or parchment paper.
Sift the almond flour, coconut flour, protein powder, and baking powder into a large bowl, then add the salt and whisk until homogenous; set aside.
With a mixer fitted with the paddle attachment, cream the butter on low. Slowly add the erythritol and continue to mix for about 30 seconds, until combined; set aside.
In a small bowl, whisk together the maple syrup, egg, and vanilla extract until combined. With the mixer running on low, slowly pour the maple syrup mixture into the butter mixture and continue to cream for 45 to 60 seconds, until well combined.
With the mixer on low, slowly dust the flour mixture into the butter mixture until fully incorporated. You may need to finish mixing by hand. Once combined, fold in the chocolate chips.
Using two 1-tablespoon measures, portion the cookie dough, roll into balls between your palms, then press flat on the cookie sheet. Space the cookies about 1 inch apart.
Bake for 15 to 18 minutes, until the corners begin to brown. Using a spatula, gently transfer the cookies to a cooling rack and allow to cool for 5 to 10 minutes.
Store in an airtight container for up to 5 days.
