When you get that need for a truly great keto chocolate cookie, let me come to your rescue! This low carb and sugar free recipe is so simple that you can stir it together with a fork. Sink your teeth into these soft, chewy chocolatey cookies and enjoy!
Preheat the oven to 175 Celsius / 350 Fahrenheit (conventional oven).
Mix the dry ingredients in a bowl - almond flour, baking powder, cocoa powder and granulated erythritol.
Add the egg and the softened butter and mix with a fork until you have a smooth dough.
Add the chocolate chips and mix, keeping a few back to put on top of the cookies.
Form 9 cookies and place on a baking sheet lined with parchment paper. They will spread a little, but not much - so shape them into the form you want them to have.
Bake for circa 12 minutes. Let cool COMPLETELY before handling.
1.9 g net carbs per cookie (average weight: 35 grams).The cookies are very fragile when hot. They firm up once cooled. For a fudgier cookie, reduce the baking time to 10 minutes. For a crispy cookie, flatten and bake for up to 14 minutes. Add a pinch of salt for some extra WOW.**If using super-fine almond flour, reduce the amount to ¾ cup / 75g.