Get the Recipe: Keto Mint Chocolate Chip Cookies
These Keto Mint Chocolate Chip Cookies are perfect for low-carb cookie exchanges! Packed full of peppermint chips and dark chocolate chips, these keto treats have just 2.8 net carbs each!
Ingredients
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup packed golden monk fruit sweetener
- 1 teaspoon vanilla extract
- 1 large egg
- 3/4 cup Lily's White Chocolate Peppermint Chips
- 1/2 cup Lily's Semi Sweet or Dark Chocolate Chips
Equipment
Instructions
- In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
- Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
- Add the egg, beating the mixture on low.
- Gradually pour in the almond flour mixture and beat on low speed until combined.
- Lastly, mix in the peppermint and chocolate chips.
- Chill the mixture at least 30 minutes, preferably longer, until the butter is solid and the cookie dough is hard. DO NOT SKIP THIS STEP.
- When ready to bake preheat the oven to 350 degrees F.
- Using a small cookie scoop drop the cookies onto a silicone lined baking sheet (or lightly greased baking sheet) evenly spaced.
- Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Allow the cookies to cool completely before moving from the pan.
Notes
- Do not skip the chilling step. The cookies will spread too much and will not be soft and chewy.
- I used a 1-inch scoop to get 28 cookies. If you use smaller or larger scoops, the cooking time will need to be adjusted.
Serving: 1 cookie, Calories: 89kcal, Carbohydrates: 4.6g, Protein: 1.1g, Fat: 6.2g, Cholesterol: 15.4mg, Sodium: 94mg, Fiber: 1.8g, Sugar: 1.1g
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