Keto Friendly Chocolate Chip Cookies Recipe!

Let's take a popular dessert, **Chocolate Chip Cookies**, and make them keto-friendly! These cookies are a classic favorite, and with a few easy swaps, you can enjoy them without the carbs. Keto-Friendly Chocolate Chip Cookies Recipe **Ingredients**: 2 cups almond flour (instead of all-purpose flour) 1 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, softened (or coconut oil for dairy-free) 1/4 cup granulated erythritol (or monk fruit sweetener) 1/4 cup brown erythritol or Swerve brown sugar substitute (or your favorite low-carb sweetener) 2 large eggs 2 tsp vanilla extract 1 cup sugar-free chocolate chips (look for brands like Lily’s or ChocZero) Steps for Keto-Friendly Chocolate Chip Cookies: 1. **Preheat the oven**: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. 2. **Prepare the dry ingredients**: In a medium-sized bowl, combine the almond flour, baking soda, and salt. Stir to combine and set aside. 3. **Cream the butter and sweeteners**: In a large mixing bowl, cream together the softened butter (or coconut oil) with both the granulated erythritol and brown erythritol. Use a hand mixer or stand mixer to beat until light and fluffy, about 2-3 minutes. 4. **Add the eggs and vanilla**: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and continue to mix until everything is combined. 5. **Combine the wet and dry ingredients**: Gradually add the dry ingredients (almond flour mixture) to the wet ingredients, stirring until a dough forms. Be careful not to overmix. 6. **Fold in the chocolate chips**: Gently fold in the sugar-free chocolate chips until evenly distributed throughout the dough. 7. **Scoop and shape the cookies**: Use a cookie scoop or tablespoon to form dough balls and place them onto the prepared baking sheet, about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers. 8. **Bake**: Bake for 10–12 minutes, or until the edges are golden brown. Keep a close eye on them to prevent overbaking, as almond flour-based cookies can brown quickly. 9. **Cool and enjoy**: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from breaking apart. Why This Is Keto-Friendly: **Almond flour**: Replacing all-purpose flour with almond flour significantly reduces the carb content while still providing a great texture for cookies. **Low-carb sweeteners**: Erythritol and monk fruit sweetener have no carbs or glycemic impact, so they’re perfect for keto baking. Brown erythritol or a brown sugar substitute mimics the taste of traditional brown sugar. **Sugar-free chocolate chips**: Regular chocolate chips are packed with sugar, but using sugar-free options allows you to indulge without the added carbs. Nutritional Breakdown (Approximate per cookie, based on 18 cookies): **Calories**: 130–150 **Carbs**: 3–4 grams (net carbs) **Fat**: 12–14 grams **Protein**: 3–4 grams ---