DIRECTIONS 1 Mix together the flour, salt and baking soda in a small bowl, set aside. 2 Cream the sugars and butter together, add the vanilla. 3 Add the eggs one at a time. 4 Slowly add the flour mixture. 5 When completely mixed, add the butterscotch chips. 6 Drop by the spoonful onto an ungreased cookie sheet. 7 Bake 8-10 minutes at 375F degrees.
The first step to making truly delicious low carb almond flour chocolate chip cookies is creaming together your butter and sweetener. This is the main reason why butter is highly recommended for this recipe, if you can. Creaming butter and sugar is a classic step in many traditional cookie recipes, because it creates air pockets and better texture.
These Keto Chocolate Chip cookies have slightly crispy edges with soft/chewy center with plenty of ooey-gooey chocolate chips! You won’t believe they’re sugar-free and low carb! Super low carb in fact, clocking in at 1.7 grams of net carbs per TWO Cookies, AND you can make a whole batch in under 15 minutes ????. These cookies are THE REAL DEAL.
Xanthan gum (optional – but use it for the best texture!) Swap the butter: You can swap out the grass-fed butter for ghee, or if you’re looking for a dairy-free gluten-free sugar-free chocolate chip cookies recipe, you can sub coconut oil. Grass-fed butter will give you the most familiar cookie texture, but you have options!