Description
Delicious and soft sugar-free chocolate chip cookies made with almond flour and erythritol.
Ingredients
Scale
- 1/2 cup butter (softened, 113 g)
- 1/2 cup powdered erythritol (Swerve recommended, 100 g)
- 1 large egg (room temperature)
- 1/2 tsp vanilla extract
- 1/8 tsp salt (optional)
- 1/4 tsp xanthan gum (optional)
- 2 1/4 cups almond flour (225 g)
- 1 cup sugar-free chocolate chips (170 g)
Instructions
- Beat softened butter and sweetener for 2 minutes until smooth.
- Add egg and vanilla. Mix to combine.
- Add almond flour, salt, and xanthan gum. Mix until a dough forms.
- Stir in chocolate chips.
- Wrap dough and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop about 1 1/2 tbsp dough per cookie and roll into balls.
- Place on baking sheet, leaving space between cookies. Slightly flatten.
- Bake for 12–14 minutes, until edges are golden.
- Cool on baking sheet for 10 minutes, then transfer to a rack.
Notes
- These cookies can be stored in an airtight container for several days.
- Chilling the dough helps to maintain the shape during baking.
- Feel free to add nuts or other sugar-free mix-ins.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 0g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg