Who doesn't love chocolate chip cookies? I know the first things I craved to learn to master when I transitioned into keto was keto desserts. I mean if I was going to make this a lifestyle, my new keto life better include some delicious desserts. This was one of the first desserts I worked to master.
The secret? The brown-butter and coffee! These two ingredients really make a different in the flavor profiles of these cookies. If you've tried other recipes that were so-so, then you need to try this one. It will not disappoint!
Also, I suggest making the entire batch, getting them all mixed and freezing them. Then you can pop a few in the oven anytime you need a cookie fix. Or better yet, make mini frozen cookie doughs (about half the size of a normal cookie portion) and eat is as a keto fat bomb straight from the freezer. Yup! You know I do that LOL.
1 cup almond flour
1/4 cup + 2 tablespoons coconut flour
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup Kerry Gold butter, browned (see steps 1-2)
1/4 cup Swerve Brown
1/4 cup Swerve
1 teaspoon vanilla
2 teaspoon coffee (optional)
1 egg + 1 egg yolk
1/2 cup Lily's dark chocolate chips
3 oz dark chocolate, roughly chopped (adds texture and visual aesthetics)
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Hi! I'm Arlene – wife, mother of 3, entrepreneur and keto foodie. I love to make, share and try different, delicious keto food recipes that are easy to make and most-importantly kid-friendly. Life is hard as it is, feeding our families should be easy, fun and nutritious.