Jennifer Sprinkles - Ketogenic Baking - Grandma’s Chocolate Chip Cookies – Keto Style

Keto Cookies

Grandma’s Chocolate Chip Cookies – Keto Style

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Gooey keto chocolate chip cookies that taste sinfully good

Warm chocolate chip cookies are one of my favorite desserts so I thought it would be fun to try this keto version from Trina Krug. These cookies taste just like the “real thing” but without the guilt/bloating after eating loads of sugar. One cookie is only 96 calories and 1.61g carbs so I was sold!

Aaron and I loved these cookies so much we ate several before I could even finish taking the pictures. I hope you enjoy them as much as we did.

The original recipe can be found here at Trina Krug’s blog. She has amazing keto recipes, and I highly recommend checking out her keto blog! Thank you for this recipe, Trina!

Step 1: Preheat oven to 350 degrees Fahrenheit and prep your ingredients.

Step 2: Mix the softened unsalted butter and melted coconut oil in your kitchenaid mixer or hand mixer.

Step 3: Add the egg, vanilla extract, almond extract, brown sugar (Monkfruit or swerve), and granular sweetener (Monkfruit or swerve) to the butter/oil mixture and blend until well combined.

Note: I really loved Lakanto’s Monkfruit granular sweetener and Swerve Brown Sugar for this recipe.

Step 4: In a separate small bowl, add the almond flour, salt, and baking soda and mix well.

Step 5: Add the dry ingredients to the wet ingredients and mix until well combined. Add the chocolate chips last and mix well.

Step 6: Roll each cookie into quarter sized balls and place on a parchment lined cookie sheet.

Step 7: Bake at 350 degrees Fahrenheit for 9-11 minutes. Enjoy tasty guilt-free chocolate chip cookies!

XOXO,

Jennifer Sprinkles

Grandma’s Chocolate Chip Cookies – Keto Style

Servings 30 cookies

Ingredients

  • 1/2 cup butter (softened)
  • 1/4 cup coconut oil (melted)
  • 1/3 cup Monkfruit or Swerve granular sweetener
  • 1/4 cup Monkfruit or Swerve brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4-1 cup Sugar free baking chocolate chips (I used Lily's baking chips)

Instructions

  • Preheat oven to 350 degrees Fahrenheit
  • Mix the softened unsalted butter (not melted) and melted coconut oil in your kitchenaid or hand mixer.
  • Add the egg, vanilla extract, almond extract, brown sugar, coconut flour, and granular sweetener to the butter/coconut oil mixture and blend until well combined.
  • In a separate small bowl, add the almond flour, salt, and baking soda and mix well.
  • Add the dry ingredients to the wet ingredients and mix until well combined.
  • Roll each cookie into quarter sized balls and place on a parchment lined cookie sheet.
  • Bake at 350 degrees Fahrenheit for 9-11 minutes. Let cool to warm

Notes

Nutrition Information (Per Cookie):
Calories: 96
TOTAL FAT: 9.36g
CARBS: 2.63g
FIBER: 1.02g
SUGAR: 0.94g
PROTEIN: 1.98g
NET CARBS: 1.61g

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