#Recipe: Keto Almond Flour Chocolate Chip Cookies

My wife and I recently switched to the Ketogenic diet (part of our New Year’s resolution to get healthier), and one of our primary cravings was for things like baked goods, especially desserts like chocolate chip cookies.

Fortunately, we have a friend (Josh Rimer), who baked some delicious keto diet approved cookies for us. We were both hooked and decided to jump into the wonderful world of baking keto deserts.

The wonderful part of this particular recipe is that it only takes 15 minutes to bake the cookies, and after about 10-15 minutes to cool down they are ready to be eaten. With a few changes to make the recipe our own, I embarked on the road to cooking up a batch…and my my my…they were absolutely delicious! Not only are they chewy, but they also are fluffy, filling and sweet. At only 108.7 calories per cookie and only 2.02 net carbs, they are the perfect low-carb finish to a meal.

Each batch takes about 5 minutes to prep and produces between 15-20 medium sized cookies. Making them any smaller will probably result in burning or overcooking them.

So, in short, I’ve taken the original recipe and changed it slightly to maximize the chewiness whilst preserving the light fluffy taste.

Kitchen utensils needed:

Spatula
Fork
2 x Whisks
Teaspoon
Tablespoon
Cup
Baking pan
Parchment paper
Small mixing bowl
Medium size mixing bowl
Small saucepan

Ingredients needed:

1.5 cups Almond Flour
0.5 cup Monk’s Fruit Sugar Replacement
1 tbsp Gelatin Powder
1 tsp Baking Powder
0.5 cup Salted Butter (Melted)
1 large Egg
1 tsp Vanilla Extract
0.125 (1/8) cup low-carb Chocolate Chips

INSTRUCTIONS:

Part 1 – Dry Ingredients:

1.5 cups Almond Flour
0.5 cup Monk’s Fruit Sugar Replacement
1 tbsp Gelatin Powder
1 tsp Baking Powder

Preheat your oven to 350 Fahrenheit (176 Celsius) and line a baking sheet with one parchment paper
Using the large mixing bowl thoroughly whisk the Almond Flour, Gelatin, Monk’s Fruit and Baking Powder in a small bowl and set aside (Note: Make sure the Monk’s Fruit thoroughly get’s combined, especially at the bottom of the bowl).

Part 2 – Wet Ingredients:

0.5 cup Salted Butter (Melted)
1 large Egg
1 tsp Vanilla Extract

Heat your small saucepan to a medium temperature and cut a piece of salted butter the size of 0.5 cup and drop it in. Make sure you stir quickly and once you see it has all melted take it off the element and put to one side to cool.
Next use the small mixing bowl to whisk the Egg and Vanilla Extract until it turns into a thick yellow colour.
Now add the Melted Butter to the small bowl and whisk thoroughly until all the ingredients are thoroughly combined.

Part 3 – Combined Dry & Wet Ingredients:

Using a fork to mix, slowly add the contents of the wet ingredients to the dry one. Make sure you mix them thoroughly until a uniform colour emerges. The final product should be slightly oily and not sticky. If still sticky, then continue to mix until the ingredients stop sticking to the fork.

Part 4 – Chocolate Chips:

0.125 (1/8) cup low-carb Chocolate Chips

Using the spatula, very slowly sprinkle 0.125 (1/8) cup of low-carb Chocolate Chips throughout the mixture. Gently mix it all together, rolling and pushing the dough around the mixing bowl. It should take on a pizza dough like quality and be fairly easy to fold on itself.
Note: Adding in too many chocolate chips actually makes the cookies taste bad. The bitterness of the low-carb chips will really affect the final product. Also, the chips melt during the cooking process, and having too many will simply leave you with a gooey mess whilst also interfering with the natural expansion of the cookie dough.

Part 5 – Baking:

Using your spatula, cut through and take a 1.5″ square piece of the dough. Make sure each cut includes at least one chocolate chip in it. Roll the dough between your palms into a ball, then gently flatten it down into a 1.5″ circle. Place each one at least 0.5″ away from each other (they will enlarge while baking in the oven).
Note: You should be able to make between 12 to 15 circles, depending on your cookie size preference.
Place the baking pan in the middle tray of the oven, and bake the cookies at 350 Fahrenheit (176 Celsius) for 12 minutes. If you notice that the bottoms are turning brown earlier, then remove them and check to make sure they aren’t getting burned. If the cookies don’t look cooked at 12 minutes, then put them back in for another 1-3 minutes maximum or until slightly golden brown on the bottom.

Part 6 – Cooling:

It’s very important to let the cookies cool outside the oven for at least 15 to 20 minutes before touching them. That way the chocolate and dough will solidify into a chewy yet fluffy consistency. Refrain from leaving the baking pan on top of the oven. Simply gently remove the baking pan and place them on a surface to air cool.

Nutritional values:

Chocolate Chips: 200 calories, 4g carbs (2g fiber, 0g sugars), 0g protein
Almond Flour: 960 calories, 45.52g carbs (9.1g fiber, 9.1g sugars), 53.56g protein
Monk Fruit: 80 calories, 32g carbs (32g fiber, 0g sugars), 4.8g protein
Gelatin: 20 calories, 0g carbs (0g fiber, 0g sugars), 4g protein
Baking Powder: 0 calories, 0g carbs (0g fiber, 0g sugars), 0g protein
Vanilla Extract: 37 calories, 1.6g carbs (0g fiber, 1.6g sugars), 0g protein
Egg: 63 calories, 0.3g carbs (0g fiber, 0.2g sugars), 5.5g protein
Butter: 814 calories, 0.05g carbs (0g fiber, 0.05g sugars), 0.95g protein

Total: 2174 calories, 83.47g carbs (43.1g fiber, 10.95g sugars), 68.81g protein

Nutrition per cookie (based on 20 cookies made):

Calories: 108.7
Carbohydrates: 4.17g (2.02g net carbs)
- Fiber: 2.15g
- Sugar: 0.54g
Protein: 3.44g

Note: Typical (non-keto) chocolate chip coolies cooked at home are usually 9g of carbs per cookie.

For those of you who are interested in the specific types of ingredients that we used, here are some pictures and descriptions as well as links to purchase them online: