Low Carb Mini Chocolate Chip Cookies
Indulge in a guilt-free treat with these irresistible Low Carb Mini Chocolate Chip Cookies—perfect for satisfying your sweet tooth without derailing your low-carb lifestyle. Made with wholesome almond flour and sweetened naturally with a sugar-free alternative like erythritol, these bite-sized delights pack all the flavor of traditional cookies with a fraction of the carbs. Softened butter and vanilla extract lend a rich, buttery base, while sugar-free mini chocolate chips provide just the right hint of sweetness in every delicious bite. Ready in under 25 minutes with a quick 10-minute prep, this recipe makes 24 perfectly portioned cookies that are crisp on the edges and delightfully chewy in the center. Enjoy them as a snack, dessert, or even a keto-friendly lunchbox addition!
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Ingredients
- 1.5 cups almond flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.25 cups unsalted butter, softened
- 0.5 cups granulated erythritol or another sugar-free sweetener
- 1 large egg
- 1 teaspoons vanilla extract
- 0.5 cups sugar-free mini chocolate chips
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the almond flour, baking soda, and salt until combined.
Step 3
In a large bowl, cream together the softened butter and erythritol using an electric mixer on medium speed until light and fluffy, about 2 minutes.
Step 4
Add the egg and vanilla extract to the butter mixture and continue to beat until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 6
Fold in the sugar-free mini chocolate chips until evenly distributed throughout the dough.
Step 7
Scoop about a teaspoon of dough for each cookie and roll into small balls, placing them on the prepared baking sheet about 2 inches apart.
Step 8
Lightly flatten each ball with your fingers or the back of a spoon to help them spread as they bake.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Step 10
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
| Serving size | (498.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1762.9 |
| Total Fat 154.5g | 0% |
| Saturated Fat 58.3g | 0% |
| Cholesterol 315.2mg | 0% |
| Sodium 1299.2mg | 0% |
| Total Carbohydrate 218.2g | 0% |
| Dietary Fiber 32.4g | 0% |
| Total Sugars 6.1g | |
| Protein 46.2g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 434.7mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 345.6mg | 0% |
Source of Calories