Low Carb Chocolate Chip Cookie

Serving Size: 10

This cookie is sugar-free, low carb, and one of the best keto chocolate chip cookies – soft, chewy, and sweet!

Active Prep15

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time30

Recipe Serving Size10

Baking sheet, Mixing bowls, Mixing spoon, Oven, parchment paper

1/2 cup unsalted butter softened; can use coconut oil for dairy-free, but flavor and texture will be different *
1/2 cup erythritol
1 egg large
1 teaspoon pure vanilla extract
1 teaspoon blackstrap molasses optional, but recommended for best flavor
2 1/2 cup blanched almond flour
1/2 teaspoon xanthan gum optional, but recommended for best texture
1/2 cup sugar-free dark chocolate chips

Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.
Use a hand mixer or stand mixer to beat together the butter and sweetener, until it's fluffy and light in color.
Beat in the egg, vanilla extract, and blackstrap molasses, if using. Beat in the almond flour, 1/2 cup (118 mL) at a time.
If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.
Fold in the chocolate chips.
Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)
Bake for about 12 minutes, until the edges are golden. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.