Description
These Keto Chocolate Chip Cookies are a low-carb, delicious treat perfect for those following a ketogenic diet. Made with creamy cashew butter and sugar-free chocolate chips, they offer a sweet indulgence without the guilt. Easy to prepare and bake, these cookies provide a satisfying snack with minimal ingredients and a delightful texture.
Ingredients
Cookie Dough
- 1 cup cashew butter (smooth and creamy)
- 1/2 cup allulose
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/2 cup keto chocolate chips (sugar-free)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). Line a large baking tray or cookie sheet with parchment paper to prevent sticking and set it aside.
- Mix Ingredients: In a large mixing bowl, combine the cashew butter, allulose, egg, vanilla extract, and baking soda. Mix until the ingredients are thoroughly combined. Gently fold in the sugar-free keto chocolate chips. For thicker cookies, refrigerate the dough for 30 minutes before shaping.
- Form Cookies: Using your hands, form 12 small balls of cookie dough. Place each ball on the prepared tray and press each one flat into a thick cookie shape, ensuring even thickness for uniform baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges start to turn golden brown. Keep a close eye to prevent over-baking.
- Cool: Remove the cookies from the oven and allow them to cool completely on the tray. This helps them set properly for the best texture and taste.
Notes
- Allulose is a low-calorie sweetener that mimics sugar sweetness without raising blood sugar levels. It can be substituted with erythritol or monk fruit sweetener if preferred.
- Refrigerating the dough before baking helps the cookies maintain a thicker shape.
- Use sugar-free chocolate chips to keep the recipe keto-compliant.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
