DRY INGREDIENTS – 1 ⅓ cup Almond Flour – 2 tbsp Coconut Flour – ¼ cup Erythritol – ¼ tsp Baking Powder – ¼ tsp Xanthan Gum LIQUID INGREDIENTS – ¼ cup Almond Milk – ¼ cup Coconut Oil – 1 tsp Vanilla Extract – ½ tsp Almond Extract – ¼ cup Dark Chocolate Chips
Mix Dry Ingredients
In a medium mixing bowl, combine all the dry Keto Cookie ingredients: almond flour, coconut flour, erythritol, baking powder, and xanthan gum.
Add Liquid Ingredients
Make a well in the center of the dry ingredients and add melted coconut oil, unsweetened almond milk, vanilla extract, and almond extract.
Stir and combine the Keto Cookie Ingredients until it forms a cookie dough with a spatula.
Add Chocolate Chips
Stir chocolate chips into the Keto Cookies with Chocolate Chips until evenly incorporated.
Roll Keto Cookie Balls
Roll the Keto Cookie dough into 8 dough balls between your hands. One ball is about 2 oz/50g each.
Place on Cookie Sheet
Place each cookie ball on the baking sheet leaving a thumb between each ball. The cookies won't expand in the oven, so you don't have to leave a big space between them.
Flatten the Cookies
Press the balls with your palm to flatten the cookies. Don't flatten too much, or the sides will form cracks, and they won't be as soft and moist.
Bake the Keto Cookies
Bake in an oven preheated to 350°F (180°C) for 15-18 minutes or until golden on sides and slightly brown on top, not white.
NET CARBS FAT PROTEIN
Serving: 1 Cookie Makes: 8 Cookies
Prep: 10 Minutes Cook: 15 Minutes
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