Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies


  • 3/4 cup Softened butter or coconut oil
  • 2/3 cup Swerve Sweetener
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 3 cups Almond Flour
  • 1/2 tsp Baking soda
  • 1/2 tsp salt
  • 1/2 9 Ounce Bag Lily's Chocolate Chips


  1. Pre-heat oven to 350
  2. Add softened butter (or coconut oil) and swerve sweetener in a stand mixer, mix on medium until combined
  3. add 2 eggs and vanilla and mix until combined
  4. combine almond flour, baking soda, and salt in a medium bowl
  5. add dry ingredients to wet ingredients and mix until combined
  6. Fold in Lily's Chocolate Chips
  7. Scoop 18-20 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are). Flatten them out by pressing down on the top slightly (optional)
  8. Bake for 10-12 minutes
  9. Let cool on the cookies sheets for 30 minutes or so, unless you've already ate them all! These will stay soft and delicious for at least 4 days in an air tight container (that's how long they lasted at my house! Surprising, I know!)

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