Mini Keto Chocolate Chip Cookies

Mini Keto Chocolate Chip Cookies

AuthorSabrinaCategory, , , , , DifficultyBeginner

These cookies are both gluten free and sugar free and of course, keto compliant. I’ve purposely devised these to be small. Think of them as a quick pick me up during a mid afternoon slump, or a small dessert for special occasions.

Yields18 Servings
Prep Time30 minsCook Time12 minsTotal Time42 mins

1 ¼ cups blanched almond flour
¼ cup ghee (or coconut oil for paleo)
1 large egg
¼ cup Lily’s dark chocolate chips
¼ cup Swerve
¼ cup chopped walnuts
1 tsp vanilla
¼ tsp baking powder
Pinch of salt

1

Stir ghee well as the oil can float to the top. You’ll want this as well incorporated as possible. Whisk ¼ cup of ghee with 1 large egg. Add Swerve, vanilla, salt, and baking powder to mixture and whisk.

2

Stir in almond flour, walnuts, and chocolate chips. Place bowl into the freezer for 15-20 minutes.

3

Preheat oven to 350 degrees F. Line 1-2 large baking sheets with parchment. I like to set the cookies far enough apart so that in case they spread, they do not bleed over into each other.

4

Each cookie should be a 1 ½” by 1 ½” round ball. This will be easier to do once the dough is cold. Space them about 2 to 2 ½” apart on the cookie sheet. You should be able to fit 12 on one sheet and 9 on the other. Bake for 10-12 minutes. Switch racks half way through baking time. Keep a close eye on them to make sure they do not burn.

5

Remove cookies from oven and let them sit for 10 minutes before eating.

6

Store in an air tight container in the refrigerator for up to 5 days after baking.

*Nutrition values are calculated on a batch of 20 cookies. Each cookie contains 1.75g net carbs.

Nutrition Facts

Servings 18


Amount Per Serving
Calories 90
% Daily Value *
Total Fat 8g13%
Total Carbohydrate 3g1%
Dietary Fiber 1.25g5%
Sugars 0g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Shopping List

Swerve Sweetener
Lilys Chocolate - All Natural Dark Chocolate Premium Baking Chips
Nature's Eats Blanched Almond Flour

Ingredients

 1 ¼ cups blanched almond flour
 ¼ cup ghee (or coconut oil for paleo)
 1 large egg
 ¼ cup Lily’s dark chocolate chips
 ¼ cup Swerve
 ¼ cup chopped walnuts
 1 tsp vanilla
 ¼ tsp baking powder
 Pinch of salt

Directions

1

Stir ghee well as the oil can float to the top. You’ll want this as well incorporated as possible. Whisk ¼ cup of ghee with 1 large egg. Add Swerve, vanilla, salt, and baking powder to mixture and whisk.

2

Stir in almond flour, walnuts, and chocolate chips. Place bowl into the freezer for 15-20 minutes.

3

Preheat oven to 350 degrees F. Line 1-2 large baking sheets with parchment. I like to set the cookies far enough apart so that in case they spread, they do not bleed over into each other.

4

Each cookie should be a 1 ½” by 1 ½” round ball. This will be easier to do once the dough is cold. Space them about 2 to 2 ½” apart on the cookie sheet. You should be able to fit 12 on one sheet and 9 on the other. Bake for 10-12 minutes. Switch racks half way through baking time. Keep a close eye on them to make sure they do not burn.

5

Remove cookies from oven and let them sit for 10 minutes before eating.

6

Store in an air tight container in the refrigerator for up to 5 days after baking.

*Nutrition values are calculated on a batch of 20 cookies. Each cookie contains 1.75g net carbs.

Mini Keto Chocolate Chip Cookies

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