Keto Chocolate Chip Cookies

The journey to maintaining a keto lifestyle doesn’t mean you have to forgo your favorite treats. In fact, with the right recipes, you can enjoy indulgent snacks that align perfectly with your low-carb goals. Enter the Keto Chewy Chocolate Chip Cookie – a perfect blend of chewy and gooey goodness that’s low in carbs but high in satisfaction. This guide will take you through the process of making these delightful cookies step-by-step, ensuring you get the best results every time.

The Magic of Keto Baking

Baking on a keto diet presents unique challenges, but with the right ingredients and techniques, you can create treats that rival their high-carb counterparts. Keto baking often requires alternative flours, sweeteners, and fats that mimic the texture and flavor of traditional ingredients while keeping carbohydrate counts low.

Essential Ingredients for Keto Cookies

Eggs: Eggs act as a binding agent, providing structure and moisture to your cookies.

Vanilla Extract: Pure vanilla extract enhances the flavor profile of your cookies, giving them a rich, aromatic sweetness.

Low-Carb Sweeteners: Granulated erythritol or other low-carb sweeteners are essential for adding sweetness without the carbs. Erythritol is popular for its minimal impact on blood sugar levels and its ability to caramelize like sugar.

Fats: Unsalted butter, ghee, or coconut oil contribute to the texture and flavor of your cookies. They help create a moist, chewy consistency.

Coconut Flour: Coconut flour is a staple in keto baking. It’s low in carbs and high in fiber, making it perfect for maintaining the structure of baked goods.

Grass-Fed Beef Gelatin: Gelatin adds a unique chewiness to your cookies. It helps bind the ingredients and improves the texture, making the cookies soft and pliable.

Baking Soda: Baking soda acts as a leavening agent, giving your cookies a slight rise and a tender texture.

Himalayan Salt: A pinch of fine Himalayan salt enhances all the flavors in the cookies, balancing the sweetness and adding depth.

Stevia-Sweetened Chocolate: Stevia-sweetened semisweet baking chocolate or chocolate chips provide that essential chocolatey goodness without the added sugar.

How to Make Your Keto Chocolate Chip Cookies

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk two large eggs until frothy. This can be done using a fork or a wire whisk. The frothiness helps incorporate air into the mixture, giving the cookies a lighter texture. Next, add one teaspoon of pure vanilla extract and ⅓ cup of granulated erythritol. Whisk these ingredients together until they are well combined. Finally, add your chosen fat (¼ cup of softened unsalted butter, ghee, or coconut oil) and mix until the mixture is smooth.

Step 3: Combine the Dry Ingredients

In the same bowl, add ⅓ cup plus 3 teaspoons of coconut flour, one tablespoon of unflavored grass-fed beef gelatin, ½ teaspoon of baking soda, and a pinch of fine Himalayan salt. Using a rubber spatula, gently fold these dry ingredients into the wet mixture until a dough forms. The dough should be well-mixed but not overworked to ensure a tender cookie.

Step 4: Add the Chocolate

Chop a 4-ounce bar of stevia-sweetened semisweet baking chocolate into fine pieces or use ½ cup of stevia-sweetened semisweet chocolate chips. Fold the chocolate into the dough, ensuring even distribution throughout.

Step 5: Shape the Cookies

Using a medium-sized cookie scoop or a tablespoon, scoop mounds of dough and shape them into 1-inch balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. This spacing allows the cookies to spread slightly without merging into one another.

Step 6: Flatten and Bake

Gently flatten each ball of dough with the palm of your hand to about ½ inch thick. Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are lightly browned. The center of the cookies should still look slightly underbaked; they will continue to set as they cool.

Step 7: Cool and Store

Remove the cookies from the oven and let them cool completely on the baking sheet. This cooling process is crucial as it helps the cookies achieve their chewy texture. Once cooled, store the cookies in an airtight container at room temperature. They can stay fresh for up to 5 days, although they are so delicious they may not last that long!

Tips for the Perfect Keto Cookies

  1. Room Temperature Ingredients: Ensure all your ingredients, especially the eggs and butter, are at room temperature before mixing. This helps create a smoother dough and even baking.
  2. Measuring Flour: Coconut flour is highly absorbent. Measure it accurately using the scoop-and-level method to avoid using too much, which can make the cookies dry.
  3. Chilling the Dough: If the dough feels too soft or sticky to handle, chill it in the refrigerator for 15-20 minutes. This makes shaping the cookies easier and helps them hold their shape during baking.
  4. Watch the Bake Time: Because these cookies are low-carb, they can brown quickly. Keep a close eye on them to prevent overbaking.

Keto Chocolate Chip Cookies

Recipe by Admin
0.0 from 0 votes
Course: CookiesCuisine: American
Servings

12

servings
Prep time

10

minutes
Cooking time

8

minutes
Calories

63

kcal
Total time

18

minutes

Simple Recipe for Keto Chewy Chocolate Chip Cookies

Ingredients

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • ⅓ cup granulated erythritol or other low-carb sweetener

  • ¼ cup (½ stick) unsalted butter, ghee, or coconut oil, softened

  • ⅓ cup plus 3 teaspoons coconut flour

  • ½ teaspoon baking soda

  • 1 tablespoon unflavored grass-fed beef gelatin

  • Pinch of fine Himalayan salt

  • 1 (4-ounce) bar stevia-sweetened semisweet baking chocolate, finely chopped, or ½ cup stevia-sweetened semisweet chocolate chips

Directions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk the eggs until frothy. Add the vanilla extract, erythritol, and softened fat. Whisk until well combined.
  • Add the coconut flour, gelatin, baking soda, and salt to the wet ingredients. Mix until a dough forms.
  • Fold in the chopped chocolate or chocolate chips.
  • Scoop mounds of dough and shape into 1-inch balls. Place on the baking sheet, 2 inches apart.
  • Flatten each dough ball gently with the palm of your hand to about ½ inch thick.
  • Bake for 8 to 10 minutes, until edges are lightly browned. Let cool on the baking sheet.
  • Store in an airtight container at room temperature for up to 5 days.

Nutrition Facts

  • Calories: 63kcal
  • Carbohydrates: 2.6g
  • Protein: 2.4g
  • Fat: 5.6g
  • Fiber: 1.7g

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