Keto Chocolate Chip Cookie
- You can adjust the amount of erythritol according to your taste. Just be warned that too much erythritol can make your throat hurts. This is from my experience.
- You can use any powdered salt if you do not have Himalayan salt. I’m using iodized salt before but since I came to know the health benefits of Himalayan pink salt, I opted to use it ever since.
- You can substitute gelatin powder to xanthan gum, if not available in your area. Just make sure to use low sugar gelatin powder such as the brand Knox. I tried it, also works. 1/2 tsp of xanthan gum= 1 tsp of gelatin powder
- There are many arguments about what percent of cocoa in the chocolate should be use in Keto diet, but since I could not get my hands into those stevia chocolates, I decided to use the Lindt 85% dark chocolate, I also try to use just 1 square from its bar. All the chocolates that you see on top of my cookies, then that’s all the chocolate that I put since that chocolate is not sweet, it’s bitter but still it’s chocolate so.
- This cookie will not really expand just like the ordinary cookies so make sure to flatten the balls of the cookie mixture in the cookie sheet.
- Recipe yields about 12 small cookies.
- 1 ½ cup almond flour
- ½ cup melted butter
- ¼ cup erythritol
- 1 tsp vanilla extract
- 1 egg
- ½ tsp baking powder
- ¼ tsp Himalayan salt
- ½ tsp xanthan gum
- ½ cup sugar free chocolate chip
- Preheat your oven to 180C.
- Combine dry ingredients and set aside.
- Melt the butter in a bowl. While the melted butter is warm, put in the erythritol, vanilla extract and egg. Whisk wet ingredients.
- Combine and mix the wet and dry ingredients.
- Grease your cookie sheet or put a parchment paper on it.
- Form a small ball of cookie on your hand then flatten it in your cookie sheet.
- Put your chocolate chips on top by pressing it on top gently.
- Bake at 180C for 15-20 minutes.
- Cool cookies in cooling rack and enjoy.