Giant Chewy Keto Chocolate Chip Cookies Recipe

Magically gooey, chewy gumbo-sized chocolate chip cookies with the ideal exterior crisp for dessert competitors.

– ½ cup unsalted butter 1 stick – ⅓ cup sugar-free brown sugar* – 1 large egg – 1 tsp vanilla extract – 1 ⅔ cups fine almond flour – ½ tsp baking soda – 1/2 tsp sea salt – 1 cup sugar-free chocolate chips


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A stand mixer or mixing bowl and electric hand whisk can be used to whip butter and sugar until frothy.


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Scrape the bowl sides with a rubber spatula and beat in the egg and vanilla.

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Scrape the bowl again and add the remaining dry ingredients except the chocolate chips. Combine everything on high speed until a sticky dough forms.

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Add chocolate chips.Mix ingredients by scraping the bowl's sides and bottom with the rubber spatula repeatedly. Refrigerate dough one hour before baking.

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Pre-heat the oven to 350 degrees F and line a large baking sheet with parchment paper.

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Measure ⅓ cup of dough and place on baking sheet. Repeat with 7 cookie dough balls. Dough balls spread during baking, so provide space.

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Bake cookies till desired doneness, 11–15 minutes. Crispier cookies need 13–15 minutes on the dot, while chewy cookies need 10–11.

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Eat cookies when they cool for a few minutes! Attacking them immediately will break them, so wait 15 minutes for best results.

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Perfect Grilled Pork Tenderloin Recipe