Ingredients
1 cup almond flour
1/4 cup coconut flour
1/2 cup softened butter
1/3 cup erythritol, granulated
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sugar-free chocolate chips
Instructions
Preheat oven to 350°F (175°C)
Whisk almond flour, coconut flour, baking soda, and salt in a bowl
In a separate bowl, cream softened butter and erythritol until light and fluffy
Add egg and vanilla extract to the butter mixture, mixing until smooth
Gradually fold dry ingredients into wet ingredients until just combined
Stir in sugar-free chocolate chips until fully incorporated
Chill dough in the refrigerator for 15-30 minutes
Portion dough into 12 equal balls, placing on a parchment-lined baking sheet
Flatten each dough ball slightly with a fork or hand
Bake for 12 minutes or until edges are golden brown
Cool on the baking sheet for 5 minutes before transferring to a wire rack
Notes
Chill dough for 15-30 minutes for better texture and less spreading
Substitute coconut oil for butter to make it dairy-free
Coconut flour absorbs liquid; if dough feels dry, add 1-2 tbsp water
Store in an airtight container for up to 5 days
- Prep Time: 15
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 118
- Sugar: 0g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg