Keto Chocolate Chip Cookies

 

 

The other day my sister baked some fabulous gluten free, sugar free, keto and diabetic friendly chocolate chip cookies.  I thought to myself, they can't be very good, but she dropped a half a dozen over to me and I was amazed!

Not only were they really delicious, but they were also quite satisfying to my sweet tooth.  I had to get the recipe! 

 

 

This Keto Chocolate Chip Cookie recipe is probably one of the best that I have tried in recent weeks.  Not only are they crispy edged, but they don't have a  lingering aftertaste.  

They are crisp edged, buttery, chewy centered and stogged full of lovely chocolate chips.  I had been waiting all week to bake them and finally got around to it today!  Yay!

 

 

I hope that you can see just how crisp edged they are and their beautiful texture from the photo above.  My photos didn't turn out really great. I am sorry for that.

Don't let them put you off from trying these fabulous cookies!

 

WHAT YOU NEED TO MAKE KETO CHOCOLATE CHIP COOKIES

Pretty much all of the usual suspects if you keep a keto kitchen, if you don't well you may have to buy some specialty items.

• 1/2 cup (120g) butter at room temperature
• 1/4 cup (42g) coconut oil, melted
• 1 -2 TBS coconut flour (optional, but make for a fluffier cookie)
• 1/3 cup (70g) Swerve granulated sweetener
• 1/4 cup (50g) Swerve light brown sugar sweetener
• 1 large free range egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 cups (165g) almond flour
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (160g) Lily's dark chocolate chips

 

I use ordinary salted butter. I can't afford to have two kinds of butter in my kitchen. I find that salted butter works just fine, so long as I cut back a bit on the salt asked for in the recipe.

Coconut oil can be bought in just about any grocery store. I buy the solid and them melt it to use in this recipe.  On a side note, its really nice on dry skin also. My elbows have never looked nicer and I smell good enough to eat!

My cats also eat it. I keep a little bowl of it out for them. It helps with hair balls.

 

I use Swerve sugars, they are sweeteners that measure one for one like regular sugar. You can also use   monkfruit granular sweeteners, I buy mine online, but you can also buy them at the grocery store. The important thing is that they are one for one measure sweetener.

Almond flour. I use the Kirkland brand that I get from Costco. You can use ground almonds but bear in mind they will be a bit coarser than the almond flour and you may need more to get the right consistency.

 

Coconut Flour. Although this is an optional ingredient, it will help to make your cookies fluffier. I used Bob's Red Mill Coconut Flour.

You can also grind regular unsweetened dried coconut to a powder in your spice grinder or coffee grinder.

You can use any brand sugar free chocolate chips. There are many great options available at the supermarket these days. 

 

You can even get sugar free baking chips in other flavors these days. Butterscotch, vanilla, milk chocolate.  The world is your oyster! 

I did buy my Lily's chocolate chips online.  They were a bit cheaper. If you would like to know where, just message me and I will tell you where I got them. 

 

HOW TO MAKE KETO CHOCOLATE CHIP COOKIES

Not quite as straight forward as making regular chocolate chip cookies, but not very difficult to make anyways.

The important thing is to make sure you get everything mixed together evenly.

 

Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking paper. Set aside. Don't skip the paper. They will stick.

Beat the butter and coconut oil together until well amalgamated with an electric hand mixer. Beat in the egg, vanilla, almond extract and both sugars. (You can also add the optional coconut flour here as well.)  (It is important that your butter not be melted, but only soft.)

 

Whisk together the almond flour, baking soda and salt, mixing well together. Add the butter mixture and mix well together with an electric hand mixer.

Fold in the chocolate chips. Scoop onto the baking sheet using a cookie scoop. Leave at least 2 inches between each cookie. (You can alternately roll into balls about the size of a walnut.)Bake for 9 to 11 minutes.

Leave to cool completely on the baking sheet before storing in an airtight container.

 

I baked mine for the full 11 minutes and as you can see the end result was really scrumptious.  Crisp an golden brown on the bottom.  The tin I baked these on was a darker tin. I suspect that helped to make them crisper.

If you are not bothered about sugars you may want to try my recipe for regular chocolate chip cookies.  You can find that one here.  

I also have a recipe on here that makes only four perfect chocolate chip cookies.   Any more than that would be dangerous as these are incredibly tasty!

Alas I am paying for the sins of my misspent youth now and having to really watch my carbs and sugars.  Its nice to know that I can still indulge myself every now and then on a bit of a treat however, and have it fall within the perimeters of my diet.

If you are looking for a sugar free, gluten free, diabetic and keto friendly chocolate cookie?  Well, you've just struck gold!

Keto Chocolate Chip Cookies

Yield: 24

Author: Marie Rayner

Prep time: 10 MinCook time: 11 MinTotal time: 21 Min

These no sugar, keto and diabetic friendly chocolate chip cookies melt in the mouth. Delicious!

Ingredients

• 1/2 cup (120g) butter at room temperature
• 1/4 cup (42g) coconut oil, melted
• 1 -2 TBS coconut flour (optional, but make for a fluffier cookie)
• 1/3 cup (70g) Swerve granulated sweetener
• 1/4 cup (50g) Swerve light brown sugar sweetener
• 1 large free range egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 2 cups (165g) almond flour
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup (160g) Lily's dark chocolate chips

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Line a large baking sheet with some baking paper. Set aside.
2. Beat the butter and coconut oil together until well amalgamated with an electric hand mixer. Beat in the egg, vanilla, almond extract and both sugars. (You can also add the optional coconut flour here as well)
3. Whisk together the almond flour, baking soda and salt, mixing well together. Add the butter mixture and mix well together with an electric hand mixer.
4. Fold in the chocolate chips.
5. Scoop onto the baking sheet using a cookie scoop. Leave at least 2 inches between each cookie. (You can alternately roll into balls about the size of a walnut.)
6. Bake for 9 to 11 minutes.
7. Leave to cool completely on the baking sheet before storing in an airtight container.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # TheEnglishKitchen

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com 

Thanks so much for visiting. Do come again! 

 Follow my blog with Bloglovin