“Who doesn’t love a chocolate chip cookie? These cookies are rich and satisfying and perfect for that sweet, chocolate-y fix!” Keto Chocolate Chip Cookies – You must try this recipe.
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- 1 cup Almond Cashew Butter or nut butter, seed or coconut butter of choice (250 g/ 8.8 oz)
- 1/4 cup softened virgin coconut oil or ghee (57 g/ 2 oz)
- 1 large egg
- 1/4 cup granulated Erythritol or Swerve (50 g/ 1.8 oz)
- 1/3 cup dark 90% chocolate chips, or roughly chopped chocolate (60 g/ 2.1 oz)
- 1/2 tsp sea salt flakes or 1/4 tsp fine sea salt
- Preheat oven to 160 °C/ 320 °F.
- Add the nut butter, melted coconut oil, erythritol and an egg to a mixing bowl, and mix until combined.
- Stir through the chocolate.
- Roll into 16 small balls (about 30 g/ 1.1 oz each), and place on a greased baking tray. Use a fork to flatten down slightly, and then sprinkle with the sea salt.
- Bake for 12 – 14 minutes, keeping an eye on them to ensure they don’t burn.
- Allow to cook completely on the tray – they will be quite soft and delicate while warm, but will harden and crisp up as they cool down.
- Store in an air tight container for up to a week.
- Enjoy! 🙂
Per Serving: 157 calories; 15.3 g fat; 2.3 g carbohydrates; 3.3 g protein.
Recipe by: Kiro, Photo Credit: Preto Perola
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