Chewy Keto Chocolate Chip Cookies


Step 1Place softened butter, Swerve and vanilla extract into a bowl. Using an electric mixer, beat until well combined and creamy.
Note: For best results (chewier cookies), use Allulose instead of Erythritol.

Step 2Add the egg and beat again (don't worry if it splits a little). If you are using vinegar instead of cream of tartar, add it too. Add fresh zest from half a lemon.

Step 3In another bowl, combine the dry ingredients. Use a whisk or the hand mixer to mix the almond flour, coconut flour, psyllium powder, baking soda and cream of tartar.

Step 4Add about half a cup of the dry mix while beating slowly, and then add all of the dry mix and beat until sticky dough forms.

Step 5Add chopped dark (or sugar-free chocolate (or chocolate chips) and chopped pecans (or walnuts). Stir to combine with a spatula. Place the dough in the fridge for at least 30 minutes or overnight.

Step 6Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Using a large cookie scoop or a spoon, measure out 9 cookies (about 57 g/ 2 oz each). Scoop the dough onto a tray lined with parchment paper. Leave large 7-8 cm (3 inch) gaps between each (if needed, use two baking trays).

Step 7Using your hand, flatten the dough. Sprinkle with flaky sea salt.

Step 8Place in the oven and bake for 10 to 12 minutes, rotating the tray halfway to ensure even baking.

Step 9To store, keep refrigerated for up to a week, or freeze for up to 3 months.