I used the weight measurements, so the volume measurements are just approximations.
Course Dessert
Cuisine American
Keyword Keto Chocolate Chip
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Cooling Time 10 minutesminutes
Total Time 32 minutesminutes
Servings 12
Cost 5
Ingredients
4tablespoonsunsalted buttersoftened (60 grams)
4tablespoonserythritol48 grams
½teaspoonmolassesmild or blackstrap
1-2drops liquid Steviasomewhere around 1/16 of a teaspoon
½teaspoonvanilla extract
1largeegg at room temperature
¼teaspoonbaking soda
¼teaspoonsaltuse half if using salted butter
1 ¼cupsalmond flour, blanched130 grams
½cupsugar free chocolate chips or chopped chocolate84 grams
Instructions
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Beat together the softened butter, erythritol, stevia, molasses and vanilla.
Add the room temperature egg and stir until blended, then beat in the baking soda and salt.
Add the almond flour and stir until fully blended, then stir in the chocolate chips or chocolate chunks.
Shape cookies into 10 to 12 balls and arrange on baking sheet about 2 inches apart. Press down to make ½ inch thick rounds and bake at 350 for 12 to 13 minutes. For flatter cookies, you may want to press the rounds down a bit, as they usually don't spread much. This may vary a bit depending on which brands of almond flour you use.
Let the cookies cool before baking. I like to throw them in the freezer to solidify the chocolate and eat frozen or brought back to room temperature so that the chocolate is solid.