When I started following a Ketogenic Lifestyle one of my first questions was “where are all the recipes?!” Little did I know back then that the key to success on Keto was actually keeping things simple with primarily meat and vegetables. Now that I’m on track to maintenance and have a good handle on my meal planning I have started to experiment with more recipes. I thought that, especially with the holiday season fast approaching, it would be good to have a few keto friendly baking options. Thats where these Keto Dark Chocolate Chip Cookies come in…
These cookies are moist, chewy and the perfect low carb, sugar-free keto treat!
I began by testing out a number of recipe variations in small batches. Recipe ingredients like almond flour can be expensive so it’s a good idea to start small. Finding taste testers interested in sugar-free cookies can also be a challenge (crazy but true!) After a bit of tweaking this recipe has fast become a favorite.
The dark “chocolate chips” that I used for these cookies actually come from chopping up two squares of my favorite 90% Dark Chocolate Bar from Lindt. I just find that this chocolate is not as bitter as dark bakers chocolate. You could also use sugar-free chocolate chips found at your local health food store. This is not a traditionally “sweet” cookie recipe so if you want a sweeter cookie you can totally add more stevia to the mix. Just be sure to adjust the carbs accordingly because each tsp of stevie adds one carb.
1/2 cup almond flour
125 grams cream cheese, room temperature
1/4 cup unsweetened cocoa
3 tsp stevia
1 tsp vanilla extract
1 tsp baking powder
20 grams Lindt 90% dark chocolate, chopped
In a food processor mix dry ingredients.
Add egg, extract, cheese and chocolate.
Combine until a soft dough forms.
Use a small cookie scoop to place walnut size balls of dough onto a parchment lined baking sheet.
Bake for 12 mins at 350.
- ½ cup almond flour
- 125 grams cream cheese, room temperature
- ¼ cup unsweetened cocoa
- 3 tsp stevia
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 egg
- 20 grams Lindt 90% dark chocolate, chopped
- In a food processor mix dry ingredients.
- Add egg, extract, cheese and chocolate.
- Combine until a soft dough forms.
- Use a small cookie scoop to place walnut size balls of dough onto a parchment lined baking sheet.
- Bake for 12 mins at 350.
Now all I have to do is make these “festive” looking for our annual holiday cookie exchange. Anyone know how I can make white chocolate and peppermint “keto friendly”??