Description
These use almond flour as the main ingredient and are sweetened with your choice of Keto brown sugar and your favorite white sugar substitute. They turn out amazingly soft yet a little crunchy and are super hard to stop eating. You'll wonder how you ever survived before finding this recipe!
Ingredients
Scale
- 1/4 cup unsalted butter, softened but not fully melted
- 1/4 cup keto brown sugar (such as Swerve Brown or Besti Monk Fruit Allulose Blend Brown)
- 1/4 cup granulated or crystallized monkfruit/allulose blend (such as Besti Monk Fruit Allulose Blend Crystallized)
- 1 large egg yolk
- 1 tablespoon whole milk
- 1 1/2 teaspoons vanilla
- 1 cup almond flour *
- 1/2 tablespoon coconut flour *
- 1/4 teaspoon Real Salt *
- 1/4 teaspoon baking soda
- 3/4 cup Keto chocolate chips * or cacao nibs *
- Sea salt flakes *, for topping (optional)
Instructions
- Preheat the oven to 350F. Line 2 large baking sheets with parchment paper.
- Whisk together the butter, keto brown sugar, and granulated monkfruit/allulose blend in a bowl.
- Whisk in the egg yolk, milk, and vanilla.
- Stir in the almond flour, coconut flour, salt, and baking soda.
- Stir in the chocolate chips.
- Use a 1 1/2-tablespoon scoop to measure out the dough. Roll it into balls, arranging them 6 to 8 per baking sheet.
- Pop the whole tray in the freezer to chill the dough balls for 5 minutes. Transfer the baking sheet from the freezer directly to the oven.
- Bake the cookies one tray at a time until they’re golden around the outside but still look a touch doughy in the center, about 9 minutes.
- If using the flaky sea salt, lightly sprinkle each cookie right when they come out of the oven.
- Let the cookies cool for 10 minutes on the tray before transferring them to a wire rack to finish cooling.
- Store in an airtight container at room temperature for up to one week.