This recipe for keto chocolate chip cookies has the approval of my 3 resident cookie monsters! We think they are the perfect combination of soft chewiness with a crunchy edge and I get regular requests to make them. The recipe is super simple and quick, I'm sure you'll love it!
⅓cupchopped dark chocolate50g (85% cocoa solids minimum or sugar free), or sugar free chocolate chips
Preheat the oven to 180 Celsius/350 Fahrenheit.
Combine all ingredients apart from the chocolate with a fork. Let the dough sit for a few minutes so the flour can absorb the moisture.
Chop your chocolate and stir into the dough.
Form dough balls with your hand or spoon the mixture on a baking sheet lined with baking paper. Press down into the desired shape (cira ½ cm thick).
Bake for circa 13 minutes or until the edges are golden. The cookies are soft when straight out of the oven but firm up as they cool down.
1.7g net carbs per cookie. Makes 10 cookies with a diameter of around 6 cm. I used 90% dark chocolate. If you like chewier cookies, make them thicker than ½ cm and reduce the baking time to 10 minutes. For crispier cookies, flatten them further.This low carb chocolate chip cookies recipe also works WITHOUT the egg! The end result is crispier (but also more fragile when hot). Add an extra splash of cream to loosen the dough.