Keto Chocolate Chip Cookies with Almond or Hazelnut Flour
Dairy free, gluten free, lactose free, peanut free, soy free, keto, low carb, vegetarian.
Prep time: 10 min
Cook time: 12-14 min
Total time: about 20-25 min
Servings: 8 cookies with a diameter of about 1.8 inches
The inspiration for this recipe comes from fat for weight loss. Here I propose the use of more allergen friendly ingredients, and a variation using hazelnut flour. These cookies are finger-licking good... literally, if you eat them when the chocolate is still warm! This Christmas I avoided outside shopping because of Covid, and opted for home cooked gifts. These cookies were part of it and I was asked to share the recipe so here it is!
In this post, you’ll find pictures of both almond flour and hazelnut flour cookies, some made with chocolate chips and some made with chopped up chocolate. Two general rules are: 1) hazelnut flour results in darker cookies and 2) the finer you cut the chocolate, the darker the final cookies will be.
The ingredients I list here are meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, then you should be able to swap erythritol (65 g) with regular sugar (50 g), use the baking powder and vanilla extract commonly found at the grocery store, and use your favorite dark chocolate chips.
Ingredients
Ghee, 50 g (¼ cup)
Erythritol, 65 g (5 + ½ tbsp)
Egg, ½ egg (25 g)
Almond flour or hazelnut flour, 95 g (½ + ⅓ cup)
Baking powder, 0.5 g (⅛ tsp)
Salt, 0.7 g (⅛ tsp)
Hu's chocolate bar, 80 g - 90 g (between ½ cup and ¾ cup). If your only restriction is carbs, then Lily’s chocolate chips are a great option.
Vanilla extract, 2.6 g (½ tsp)
Tools you might be missing:
Instructions
1. Preheat the oven at 350F and line a baking sheet with parchment paper.
2. If solid, melt the ghee in the microwave for 60 - 90 seconds (this depends on the type of microwave). Let it cool for a few minutes.
3. If starting from a chocolate bar, chop it in small pieces using a sharp knife. The finer the chocolate, the darker the final mixture will be.
4. Place the melted ghee and erythritol in a mixing bowl and beat with a hand mixer until combined.
5. Add the vanilla extract and egg, and beat on low for another 15 seconds (longer than that and the mixture will become too thick).
6. In a shallow bowl, combine the flour, baking powder, and salt. Add the ghee, erythritol, egg, and vanilla mixture. Mix well with a wooden spoon.
7. Add the chocolate and mix well with a wooden spoon. In the picture I am using chocolate chips. Chopping the chocolate with a knife might result in a darker mixture because of the chocolate dust.
8. With your hands, divide the dough into 8 portions. Shape into 8 balls, and place on a lined baking sheet. Press each ball with the palm of your hand until the diameter is about 1.5 - 2 inch (the cookies won’t flatten much more while baking).
9. Bake for 12-14 minutes, until the edges of the cookies start to darken. If you are using hazelnut and/or finely chopped chocolate, the dough might be too dark to be able to see the change in color. In this case go for 12 minutes and adjust the second time around.
10. The cookies will be very soft when removed from the oven, but they will harden as they cool.
Almond flour and chopped up chocolate
Almond flour and chocolate chips
Hazelnut flour and chopped up chocolate
Nutritional information
Nutrition facts are provided as a courtesy, using the ingredients in the list and the USDA Food Database via myFitnessPal. We assume Hu's chocolate bar. Numbers outside of the parentheses are for almond flour, while numbers inside the parentheses are for hazelnut flour. This information is meant as a guideline only and should not be construed as a guarantee.
Using Lily’s chocolate chips and hazelnut flour, the net carbs go down to about 2 g.
Serving sIze: 1 cookie | Calories: 186 (194) | Total fat: 16.6 (17.8) g | Total carbohydrates: 6.7 (6.2) g | Total fiber: 0.9 (2.2) g | Total sugars: 2.8 (3.3) g | Protein: 3.6 (2.7) g | Net Carbohydrates: 5.8 (4) g
Storing
You can store these cookies for 4-5 days in an airtight container.
Notes
The ingredients I list here are meant to help you navigate food allergies and sensitivities, as well as dietary restrictions. If you have none, then you should be able to swap erythritol (65 g) with regular sugar (50 g), use the baking powder and vanilla extract commonly found at the grocery store, and use your favorite dark chocolate chips.