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This recipe is brought to you by Amanda Bochain
So, you finally did it. You made the plunge. You started following a KETO diet. Any self-development guru would tell you the hardest thing to do for any goal is START. But the next thing you have to do after starting is to keep the MOMENTUM. You are doing the KETO breakfast, lunches and dinners. You really feel you can do this. But then you start to miss some treats, miss the snacks. Well, I am here to say let’s KEEP that ball rolling.
I know sometimes after a meal I like a sweet treat to close the appetite and I didn’t want to eat something that would make my efforts go in vain. So, I came up with KETO chocolate chip cookies. The beauty about this recipe is that its not only for a KETO diet. You can make these heavenly delights regardless as it a healthy option that’s really easy to make.
WHAT ARE KETO COOKIES?
We all know what a regular cookie is, but what exactly are KETO cookies. Is it simply a cookie without wheat flour? It is more than just that. KETO cookies are low in carbs and it beautifully compliments your existing KETO diet to get your body into that metabolic state called nutritional ketosis. This is basically where body gets its energy from other sources beside sugar such as fats and ketones.
Just as making a regular batch of chocolate chip cookies the process for making KETO cookies is the same. The ingredients you will need are: Softened butter, sweetener, eggs and vanilla extract (optional). The differentiating ingredient for KETO cookies versus regular Cookies is Almond Flour. We will venture into the value of each ingredient later on. With regards to utensils, you will need bowls, spoons, hand mixer, cookie try, cookie scoop (or ice-cream scoop or table spoon)
The first and most important step in making these cookies is creaming the butter and sweetener. We recommend taking out the butter from the refrigerator 15 to 20 mins before so as to allow the butter to become soft at room temperature. A little trick I like to use is to add about ½ teaspoon of water to the butter and sweetener. This helps the ingredients to combine easier resulting in a fluffy light mixture.
So why softened butter and not melted butter. Melted butter results in a batter which spreads out thin during baking. The end result would be flat and thin cookies. (We don’t want sweet biscuits). The softened butter on the other hand makes a softer, fluffier cookie.
Next, we add the egg and vanilla essence to the creamed butter and sweetener. The egg acts as an emulsifier to help stabilize it and make it easier blend in with the dry ingredient. Add the Almond Flour ½ cup at a time. I use this approach so that all the ingredients are evenly combined without over mixing the batter.
To complete the batter, I fold in the chocolate chips. I then scoop the batter into 1 table spoon drops using a cookie dough scoop. If you don’t have one you can use an ice cream scoop or table spoon to scoop out. You can then use another spoon to drop the batter from the scoop/spoon onto the lined cookie sheet or baking tray.
Bake the cookies in a preheated oven for about 12 minutes or until the edges are golden brown. Allow the cookies to cool before removing from the tray as trying to remove them when they are still hot would result in the cookies crumbling.
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ALMOND FLOUR vs COCONUT FLOUR
The recipe I share below can use either types of flour. Both Almond flour and coconut flour are gluten free, grain free flours. Therefore, the choice of one over the other is dependent on the availability of the flours at your store, cost and your own specific preference.
Almond flour has a more nutty taste whereas coconut flour has a sweeter coconut flavor. It should be noted however that the texture of the cookie made with coconut flour was crumbly and chewy in texture. Whereas the cookie made with almond flour was of a similar texture to non-KETO cookies.
You should be mindful that coconut flour is more absorbent than almond flour. Therefore, if you are using coconut flour instead of Almond flour you would generally have to use less flour. Due to its absorbency coconut flour requires more liquids which would mean that you would have to give the batter time to absorb the wet ingredients.
Almond Flour – This is a low carb flour bursting with nutrients. It also has the added bonus of reducing “bad” LDL and insulin resistance. Do not use Almond meal as you would get a grainy consistency with this and that will change the whole outcome of the cookie. But don’t fear if you can only get Almond meal we recommend that you pass it through a food processor for a couple seconds to get a finer consistency.
Eggs – As this recipe uses almond flour (Gluten free) the egg helps to bind the ingredients together.
Erythritol (OR ANY OTHER SWEETNER) –This is a replacement for sugar however it does not dissolve quite as well as sugar. Hence the reason we suggested adding a bit of water when creaming the butter and sweetener. The major benefit of this sweetener is that it does not raise blood sugar levels.
Butter – Butter acts as the fat in the recipe thereby giving it a creamy taste. Also, by creaming it with the sugar as opposed to using melted butter this helps the cookie to get a little lift and not become flat and thin.
Vanilla extract– This is also another flavor enhancer for the waffle.
Sugar Free Dark Chocolate chips – The reason we use sugar free dark chocolate chips are twofold. Sugar free is consistent with the KETO diet way and thereby encourages your body to get its energy from other sources besides sugar.
Secondly dark chocolate is known to have health benefits such as helping reduce bad cholesterol, reduce the risk of heart disease as well as a powerful source of antioxidants.
DO THEY TASTE GOOD WITHOUT SUGAR?
You would not even realize these cookies don’t have sugar. Sweeteners such as Erythritol or Stevia don’t contain any sugars but tastes sweeter than sugar. Therefore, you get the benefit of the sweet taste as well as no spikes to blood sugar levels. The amount of glucose in these sweeteners is much lower than your traditional sugars.
HEALTH BENEFITS OF NO SUGAR COOKIES
In this fast-paced world we live in today, where sugar makes everything taste better (pastries, soda, juices and much more), people have become more prone to lifestyle diseases such as Type II diabetes. The obvious benefit of no sugar cookies is lower blood glucose levels and therefore lower risk of developing Diabetes.
Other benefits of sugar free cookies are better control of hunger and cravings. As the saying goes what you resist persists. Our body depletes our nutrients to metabolize sugar therefore by having a sugar free alternative we are able to manage our cravings and hunger as nutrients are not depleted quickly thus keeping us feeling full for longer
Another benefit is that sugar free cookies also improve your energy levels as there are no spikes in blood sugar levels from which our body needs to recuperate.
Sometimes for various reasons you may want to use different ingredients. Below is a list of substitutions you can make for this recipie
Almond Flour to Coconut flour – As discussed earlier Coconut flour can be used in this recipe instead of Almond flour. However, if you are using Coconut flour replace every 1 cup of Almond Flour with ¼ cup of coconut flour. Also add 1 egg for every ¼ cup of coconut flour used. Please note this would be in addition to the egg used in the recipe.
Eggs to Chia seeds or flax seeds – Instead of using eggs you may use chia seeds or flax seeds. These seeds need to be grounded and mixed with water. To replace 1 egg you’ll need to mix 1 tablespoon of the grounded seeds with 3 tablespoons of water and leave to thicken for about 10 minutes.
Erythritol to any other sweetener – Our recipe recommends using Erythritol as it helps gives the cookie as crispier consistency. However, you can use any other sweetener of your liking. Some KETO friendly sweeteners are Monk Fruit, Stevia and Allulose.
WHY ARE MY COOKIES FLAT?
The major reason the cookies did not flatten would be because too much Almond flour was added. Don’t worry this is a common error that happens when measuring out any flour. I would like to share a tip. After scooping out your flour with the 1 cup measure use a knife to remove the excess flour from the top and level it. This way the amount of flour used is precise.
Another reason why the cookies may not have spread out is because the butter was too cold. Therefore, we recommend taking out the butter 15 minutes to thaw before creaming. If you are in a rush you can put the butter in the microwave for 15 seconds and that will help soften it. If after 15 seconds it is still hard try additional microwaving in 10- second increments.
CHEWY OR CRISPY?
My preference for my cookies depends on my mood. Sometimes I like them crispy, sometimes I like them chewy. In order to get them crispier try the following
Bake them for longer. By baking them for a couple minutes longer they will get a darker golden color on the edges which will crisp up more when they cool.
Use erythritol for the sweetener. This sweetener will basically guarantee that crunch we looking for when taking a bite.
Now to get a chewy cookie I recommend the following
Bake them for a bit less time. To get them right would be a bit of trial an error. However the key indicator would be that the cookies are just starting to get golden brown on the edges.
Use allulose sweetener. This sweetener will taste just like sugar. The result would be the cookies will likely spread more, and may take up to 24 hours to firm up.
The heavenly treats are gone in just a few minutes. However, if you made double the batch or have the will power to restrain yourself rest assured you can enjoy the same great taste on another day.
You have a couple options when it comes to storing your KETO cookies.
You can store them on your countertop or in the pantry. I like to put them in an air tight container which helps retain the crispiness of the cookie. They will last about 3 to 5 days at room temperature.
Alternatively, you can store them in the refrigerator. Again, I like to use an air tight container to help retain its freshness and prevent them from drying out and becoming stale. They will last up to 12 days in the fridge.
Please note if you do not have an air tight container you can use a zip lock bag which would have the same effect on retaining its freshness.
BEST Keto Chocolate Chip Cookies
- 1/2 cup Butter
- 1/2 cup Erythritol
- 1 large Egg
- 1 tsp Vanilla extract
- 2 1/2 cup Almond Flour
- 1/2 cup Sugar-free dark chocolate chips
- Preheat the oven to 350 degrees F. Preheating the oven while you prepare the batter ensure the cookies are evenly cooked.
- Line a cookie sheet with parchment paper and set aside. The parchment paper is ideal for easy clean up.
- CREAMING: Use a hand mixer to beat together the softened butter and sweetener. A little trick you can use at this stage is adding about half a teaspoon of water to the butter and sweetener. The water helps to melt the sweetener and this would make it easier to combine with the butter. Continue mixing until it's fluffy and light.
- WET INGREDIENTS: Next beat the egg and vanilla extract. Add this liquid mixture to the creamed butter and sweetener. Your batter will become less fluffy but that is okay.
- DRY INGREIENTS: Combine the wet and dry ingredients. Add the almond flour about 1/2 cup at a time to the mixture and beat using the hand mixer.
- Finally fold in the chocolate chips.
- Next use a cookie scoop or ice cream scoop or table spoon to drop rounded tablespoonfuls of the dough onto the lined cookie sheet.
- For a flatter cookie use a fork to flatten each cookie to your liking. If desired you can add a couple chocolate chips to each cookie for that yummy look.
- Bake for about 12 minutes or until the edges are golden. Allow to cool before serving.