Chewy Keto Eggless Cookies


Step 1Prepare all the ingredients. Cut the butter into pieces and let it come to room temperature. In a bowl mix the almond flour with xanthan gum and salt.

Step 2Place the butter in a bowl and add the Allulose and vanilla extract. Using an electric mixer (or a stand mixer), process until well combined. Slowly add the almond flour while beating and process until thick and sticky cookie dough is formed.
Note: You can substitute the Allulose with another erythritol-based sweetener, just remember that the cookies won't be chewy.

Step 3Add the chocolate chips and combine well.

Step 4Using your hands, form into a big ball. Transfer onto a piece of cling film and form into a log, about 25 cm (10 inch) long, wrapping it all around. Transfer into a freezer for 20 to 30 minutes, or place in the fridge for up to a day.

Step 5Preheat the oven to 165 °C/ 330 °F (fan assisted), or 185 °C/ 365 °F (conventional). Remove the dough from the freezer and cut into 14 pieces, each about 1 1/2 — 2 cm (1/23/4 inch) thick.

Step 6Transfer the cookie slices onto a tray lined with parchment paper. Make sure to leave at least 2 cm (1 inch) between the cookies. Bake for 10 to 15 minutes, turning the tray (not the cookies as they are fragile) once to ensure even baking. We are baking these on low and slow so the cookies should only be lightly browned.

Step 7Remove from the oven and let the cookies cool down completely before removing them from the tray. Store them at room temperature in a sealed container for up to 2 weeks. For longer storage freeze for up to 3 months.