Keto Chocolate Chip Cookies

These keto chocolate chip cookies need just 6 ingredients to make and yield soft, chewy, and rich cookies! They take less than 12 minutes to bake. Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 2

Cook Time 12

Total Time 14

Servings servings

Calories 131kcal

Author Arman Liew

Ingredients

1 cup cashew butter smooth and creamy
1/2 cup allulose See notes
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup keto chocolate chips

Instructions

Preheat the oven to 180C/350F. Line a large tray or cookie sheet with parchment paper and set aside.
In a large mixing bowl, combine the cashew butter, allulose, egg, and baking soda and mix until combined. Fold in the sugar free chocolate chips. If you prefer thicker cookies, refrigerate the dough for 30 minutes.
Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape.
Bake the cookies for 10-12 minutes or until the edges just start to brown.
Remove from the oven and allow to cool on the tray completely.

Video

Notes

TO STORE: Leftover cookies will keep at room temperature in a sealed container for up to 2 weeks. They will keep longer when stored in the refrigerator.

TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.

Sweetener options: I prefer allulose, as it dissolves like sugar. Monk fruit sweetener, swerve, and erythritol will also work, but can be a little grainy.

Nutrition