Carrie Fehr

A super moist cookie full of flavor, with a sprinkling of flaky salt that can carry the intensity of pure dark stevia sweetened chocolate chips. This recipe cuts down on the carbs by using almond flour and swerve sweetener as a sugar alternative. Even if you aren’t on the keto diet, you will love these!

Keto Chocolate Chip Cookies

Ingredients:

3/4 cup softened butter

2/3 cup swerve sweetener

2 eggs, room temperature

2 tsp vanilla extract

3 cups almond flour

1/2 tsp baking soda

1/2 tsp salt

1 3/4 cup stevia sweetened chocolate chips

Flaky sea salt or fleur de sel

Directions:

Pre-heat oven to 350˚.

Combine softened butter and swerve sweetener in a stand mixer and mix on medium until light and fluffy.  Add eggs and vanilla extract and mix well.

Whisk together almond flour, baking soda, and salt in a separate medium-sized bowl. Gradually add dry ingredients to wet ingredients and mix until combined. Stir in the chocolate chips.

Using an ice-cream scoop, set tablespoon-sized mounds of cookie dough onto lined baking sheet.  Lightly sprinkle cookies with flaky sea salt or fleur de sel.

Bake for 12-15 minutes until lightly browned.

Let cool on the cookies sheets for 15-20 minutes, then remove to cooling rack. Makes 2 dozen cookies.