Keto Chocolate Chip Cookies

Instructions

1. Step 1

   Preheat the oven to 175°C. Line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Whisk the almond flour, baking soda, and salt together in a mixing bowl.

   Ingredients used: 200.0 gr Almond Flour, 3.0 gr Baking Soda, 1.5 gr Fine Salt

   Cookware: mixing bowl, whisk

3. Step 3

   Beat the softened butter and erythritol in a separate mixing bowl until light and evenly blended.

   Timer: 2 min (fixed)

   Ingredients used: 115.0 gr Butter, 100.0 gr Erythritol

   Cookware: electric mixer, mixing bowl

4. Step 4

   Beat in the egg and vanilla extract until smooth.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

5. Step 5

   Add the dry mixture to the butter mixture and fold just until a soft dough forms.

   Cookware: mixing bowl, rubber spatula

6. Step 6

   Fold the sugar-free dark chocolate chips evenly into the dough.

   Ingredients used: 90.0 gr Dark Chocolate

   Cookware: mixing bowl, rubber spatula

7. Step 7

   Divide the dough into 12 portions on the prepared baking sheet, leaving space between them. Gently flatten each portion into a thick disc.

   Cookware: baking sheet, Cookie scoop

8. Step 8

   Bake at 175°C until the edges are lightly golden and the centers look set.

   Timer: 11 min (fixed)

   Cookware: baking sheet, oven

9. Step 9

   Cool the cookies on the baking sheet, then transfer them to a wire rack to finish cooling.

   Timer: 20 min (fixed)

   Cookware: baking sheet, wire rack