After experimenting with a few different Keto Chocolate chip cookie recipes I ended up merging a few of them together. That is where this recipe comes from. This has become my favorite keto cookie for both texture and flavor.
For me a mixture of coconut flour, almond flour and xanthan gum produce the best texture. If I use just coconut flour it produces a cookie that is just too dry for my taste. When using just almond flour you get a very crumbly cookie. Xanthan gum helps bring the two together to a better texture.
Cookies made with just butter as the fat are good. But I love the taste of cream cheese sugar cookies. This recipe gives the best of both in one cookie.
These cookies hold up well. They last for about a week in an airtight container on the counter before starting to get dry.
Easy Keto Chocolate Chip Cookies
1/2 c. Coconut flour
1/2 c. Sweetener ( I prefer Monkfruit)
1/2 tsp. Baking soda
1/2 tsp. Salt
2 Tbs. Almond flour
1/2 tsp. Xanthan Gum
3 Eggs
1/4 c. Butter, softened
3 oz. cream cheese, softened
1 tsp. Vanilla Extract
1/2 c. Sugar Free Chocolate Chips
Preheat the oven to 350° F. Line baking sheets with parchment paper. Set aside.
In a medium bowl combine the coconut flour, almond flour, baking soda, salt and xanthan gum. Set aside.
In a separate bowl combine the butter and cream cheese. Mix until smooth and well combined. Add the eggs and vanilla, one at a time, mixing well after each. Add the sweetener, mixing until well combined.
Add the dry ingredients to the wet ingredients. Mix until smooth.
Fold in the chocolate chips. Let the batter sit for about 10 minutes.
Spoon by the tablespoon onto the baking sheets. Bake for 12 -14 minutes. Cool before removing from the sheets.
Store in an airtight container.