Chocolate Chip Cookies
Soft, chewy keto chocolate chip cookies made with cashew butter and allulose. A perfect low-carb, sugar-free treat.
- Prep Time: 2 min
- Cook Time: 12 min
- Total Time: 14 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Ketogenic, Low-Carb
Ingredients
Scale
1 cup cashew butter (smooth and creamy)
1/2 cup allulose
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.
Notes
- For best results, use smooth, well-stirred cashew butter.
- Allulose is recommended for optimal browning and texture; other keto sweeteners may alter the result.
- Refrigerating the dough for 30 minutes before baking yields thicker cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 131 kcal
- Sugar: 0 g
- Sodium: 35 mg
- Fat: 11 g
- Carbohydrates: 5 g
- Fiber: 3 g
- Protein: 4 g
Find it online: https://maxketokitchen.com/chocolate-chip-cookies/