Do I have to use the tapioca starch?

The tapioca starch in this recipe helps bind the ingredients together and gives the cookies a nice chewy texture. You can omit it, but the cookies may be a little crumbly and might need to be cooked longer.

What sweetener can I use instead of brown sugar erythritol?

You can use any low carb sweetener you prefer. If you are not concerned with keeping these cookies low carb, you can also use real brown sugar or even coconut sugar.

What can I substitute for the cacao butter?

You can use butter, coconut oil, butter flavored coconut oil, or even coconut shortening.

Keto Chocolate Chip Cookies

Description

These Keto Chocolate Chip Cookies are the perfect low carb dessert recipe. They are soft, chewy, and perfectly sweetened. Best of all, they come in at just 4 net carbs for 3 cookies. These low carb cookies are as simple as mix, bake, and enjoy!

Ingredients

Scale

2.5 ounces cacao butter, melted and slightly cooled (I use this brand)
1/2 cup brown sugar erythritol (I use this brand)
1 large egg
1 teaspoon pure vanilla extract (I use this brand)
1 1/2 cups blanched almond flour (I use this brand)
2 tablespoon tapioca starch (I use this brand)
1/4 teaspoon baking soda
1/8 teaspoon sea salt
1/2 cup sugar-free chocolate chips (I use this brand) code PEACE for 20% off

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Instructions

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or a silicone baking mat.
Mix together the cacao butter and coconut sugar. Add the egg and vanilla extract and mix until well incorporated.
Stir in the almond flour, tapioca starch, baking soda, and salt. Mix until all ingredients are well incorporated.
Fold in the chocolate chips.
Use a 1 tablespoon sized cookie scoop to measure out the dough. Roll into balls and arrange about 2 inches apart on a baking sheet. Slightly flatten each dough ball.
Bake until the cookies are puffed and golden brown on the bottom and the edges, about 7 to 9 minutes. They may still be soft in the center, but will continue cooking as they cool.

Notes

net carbs per serving: 4g
Storage: Store in an air-tight container on the counter for up to a week.
Make them paleo: To make these paleo chocolate chip cookies, swap the erythritol out for coconut sugar, and use paleo chocolate chips.

Prep Time: 10 minutes
Cook Time: 8 minutes
Category: Dessert Recipes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 3 cookies
Calories: 212
Fat: 13g
Carbohydrates: 6g
Fiber: 2g
Protein: 3g