Keto Almond Butter Chocolate Chip Cookies (No Sugar)
"Imagine biting into a warm, chewy cookie that satisfies your sweet cravings without kicking you out of ketosis. These Keto Almond Butter Chocolate Chip Cookies are the perfect dessert for anyone following a low‑carb lifestyle. Made with nutrient‑dense almond flour, rich butter, and a splash of vanilla, each bite delivers a buttery, nutty flavor that pairs beautifully with sugar‑free chocolate chips. The almond butter adds extra moisture and a subtle depth, while the erythritol provides just the right amount of sweetness without the blood‑sugar spike. They're quick to mix, shape, and bake—ready in under half an hour—making them an ideal after‑dinner treat or a snack on the go. For an extra crunch, sprinkle a few extra chocolate chips on top before baking, or swap in a pinch of sea salt for a sweet‑salty twist. These cookies are not only keto‑friendly, but also gluten‑free and perfect for anyone looking to indulge in a guilt‑free dessert that truly feels indulgent."
Ingredients
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together melted butter and erythritol until smooth.
Add the egg and vanilla extract; whisk until fully incorporated.
Stir in almond flour, baking soda, and sea salt until a thick dough forms.
Fold in the sugar‑free chocolate chips, distributing them evenly throughout the dough.
Scoop tablespoon‑sized balls onto the prepared baking sheet, spacing 2 inches apart.
Flatten each ball slightly with the back of a spoon or your hand for an even shape.
Bake for 10‑12 minutes, until the edges are golden and the centers are set.
Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Gather Ingredients
Step by Step
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together melted butter and erythritol until smooth.
Add the egg and vanilla extract; whisk until fully incorporated.
Stir in almond flour, baking soda, and sea salt until a thick dough forms.
Fold in the sugar‑free chocolate chips, distributing them evenly throughout the dough.
Scoop tablespoon‑sized balls onto the prepared baking sheet, spacing 2 inches apart.
Flatten each ball slightly with the back of a spoon or your hand for an even shape.
Bake for 10‑12 minutes, until the edges are golden and the centers are set.
Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.