Small Batch Keto Chocolate Chip Cookies
I used the weight measurements, so the volume measurements are just approximations.
Servings 12
Cost 5
Ingredients
- 4 tablespoons unsalted butter softened (60 grams)
- 4 tablespoons erythritol (48 grams)
- ½ teaspoon molasses mild or blackstrap
- 1-2 drops liquid somewhere around 1/16 of a teaspoon
- ½ teaspoon vanilla extract
- 1 large egg at room temperature
- ¼ teaspoon baking soda
- ¼ teaspoon salt use half if using salted butter
- 1 ¼ cups almond flour, blanched (130 grams)
- ½ cup sugar free chocolate chips or chopped chocolate (84 grams)
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Beat together the softened butter, erythritol, stevia, molasses and vanilla.
- Add the room temperature egg and stir until blended, then beat in the baking soda and salt.
- Add the almond flour and stir until fully blended, then stir in the chocolate chips or chocolate chunks.
- Shape cookies into 10 to 12 balls and arrange on baking sheet about 2 inches apart. Press down to make ½ inch thick rounds and bake at 350 for 12 to 13 minutes. For flatter cookies, you may want to press the rounds down a bit, as they usually don't spread much. This may vary a bit depending on which brands of almond flour you use.
- Let the cookies cool before baking. I like to throw them in the freezer to solidify the chocolate and eat frozen or brought back to room temperature so that the chocolate is solid.