Description
These soft and chewy keto cookies feature a rich almond flour base packed with sugar-free chocolate chips and crunchy walnuts. They offer a wholesome, low-carb alternative to the classic bakery favorite without sacrificing that traditional farmhouse flavor.
Ingredients
- 200g (2 cups) finely ground blanched almond flour
- 3/4 cup Swerve Brown sweetener
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1/2 cup sugar-free chocolate chips
- 1/4 cup chopped walnuts
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 325°F (163°C) and line a large baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the almond flour, brown sweetener, baking soda, and salt until no clumps remain.
- Stir in the melted butter, egg, and vanilla extract until a thick dough forms, then fold in half of the chocolate chips and the walnuts.
- Roll the dough into 1 1/2 inch balls, place on the baking sheet, and gently press down to 3/4 inch thickness.
- Press the remaining chocolate chips into the tops and bake for 15 to 18 minutes until the edges are lightly golden.
- Allow the cookies to cool completely on the baking sheet to let the texture set before serving.
Notes
For the best results, ensure your butter is cooled to room temperature after melting so it doesn’t cook the egg when mixed. If you prefer a flatter cookie, you can press the dough balls down more firmly before baking, though they will naturally spread slightly as the butter melts in the oven.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American