Keto Chocolate Chip Cookie Recipe – makes approx. 34 cookies – Keto Upgrade
Ingredients:
- 16 tablespoons Salted or Unsalted Butter (1 Cup/8 oz. Room Temp.)
- 96 grams Golden Monkfruit Sweetener (or any sweetener you prefer, approximately 1/2 Cup) — For sweeter cookies, add some Truvia and taste batter — Note: I use a combination of brown sugar Bochasweet, along with some extra Truvia, but you can mix and match to your taste.
- 1 Egg (room temp)
- 2 teaspoons Vanilla Extract
- 29 grams Unflavored Whey Protein Isolate (Isopure is my preferred brand, 1 scoop)
- 42 grams Coconut flour (1/3 Cup)
- 1 tablespoon Unflavored gelatin
- 2 teaspoons Arrowroot Powder – this makes the cookies chewy
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt (if using unsalted butter)
- 7 oz. Keto chocolate chips – Lily’s semi-sweet is the best
Instructions:
- Whip the butter in a stand mixer or with a hand mixer for 2 minutes if it isn’t completely soft.
- Whip the sweetener and butter together for 8 minutes, scraping down several times in the 8 minutes until almost white and super fluffy.
- While butter and sweetener are whipping, weigh, sift and mix up the dry ingredients and measure out the vanilla extract and your chocolate chips.
- Once butter and sweetener are fluffy, whip in one room temperature egg until fully combined, scrape and whip.
- Add vanilla extract, whip and scrape.
- Add in half the dry ingredients at a time, scraping down and making sure everything is combined.
- Once all dry ingredients are combined well, take batter and fold in chocolate chips by hand.
- Spread the batter thin around the edges of the bowl or thin on a sheet tray and chill for 30 minutes or leave it how it is in the bottom of the bowl and chill for an hour.
- Preheat oven to 350°. On a parchment lined baking sheet, scoop about a tablespoon of dough and place 2 inches apart.
- Flatten the dough balls slightly and bake for 10-12 Minutes, rotating half way through. Pull out when the tops are just starting to get some color. This makes aroun 34 small cookies. You can scoop, flatten and freeze the dough, just pull out, place on parchment lined baking sheet and let defrost while the oven preheats. May need to bake a minute or two longer.
Macros per cookie: 82 kcal, 7 g fat, 3 g total carbs, 2.3 g fiber, .7 g net carbs, 1.7 g protein