Keto chocolate chip cookies
27 min · 5 g protein · 127 cals / serving
Soft-centered chocolate chip cookies with crisp golden edges, made with almond flour, browned butter and sugar-free chocolate chips. A scoop of vanilla whey gives them a chewier middle and more protein than the usual keto cookie, and the nutty browned butter makes them taste like the bakery kind.
Ingredients
- 4 tbsp butter, browned and cooled
- 1/4 cup erythritol, granulated, or a monk fruit blend
- a pinch stevia, or to taste
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 cups almond flour, fine, blanched
- 1 1/3 scoops whey protein, vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup sugar-free chocolate chips
Steps
- Melt the butter in a small pan over medium heat and keep cooking, swirling, until it foams, smells nutty and the bits on the bottom turn brown, 3–4 minutes. Pour it into a bowl and let it cool 10 minutes.
- Whisk the erythritol, stevia, egg and vanilla into the butter until glossy.
- Stir in the almond flour, whey, baking soda and salt, then fold in the chocolate chips. Chill the dough 15 minutes; almond flour dough spreads less and holds its shape better cold. Meanwhile heat the oven to 350°F and line a baking sheet with parchment.
- Roll into 14 balls and flatten each to about 1/2 inch; they spread only a little. Bake 10–12 minutes, until the edges are golden and the middles still look soft.
- Cool on the sheet for 10 minutes before moving them. They are fragile hot and set as they cool.
Good to know
Which sweetener works best?
Granulated erythritol or a monk fruit blend gives the classic crisp edge. Allulose makes a softer, chewier cookie that browns faster, so take it out a minute sooner. Powdered sweeteners make a cakier cookie.
To keep it keto
Use chocolate chips sweetened with stevia, erythritol or allulose. One cookie is a serving here, at about 1 1/2 g net carbs when the erythritol is not counted, as keto cooks count it. Brown the butter rather than adding more; it does the flavor work.
Can I make one big skillet or air-fryer cookie?
Press the dough into a 6 inch parchment-lined pan and air-fry at 320°F for 10–12 minutes, until golden at the edge and soft in the middle. Let it cool 15 minutes before cutting.
Alternatives
Per
- Calories
- 468
- Protein
- (15%)
- 20 g
- Fat
- (67%)
- 39 g
- Carbohydrates
- (18%)
- 27 g
- of which sugar
- 2 g
- Fiber
- 7 g
- Sodium
- 433 mg
More desserts
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1778 kcal goes into the pot and 400 g of ingredients comes out as about 380 g of food: 468 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.