Keto Chocolate Cookies Recipe

Preheat the oven to 350 degrees F (177 degrees C). Line a cookie sheet with parchment paper.

In a double boiler on the stove over low heat, melt 1 package (7 oz) ChocZero Sugar-Free Chocolate Chips. Remove from heat and set aside to cool to lukewarm.

Meanwhile, use a hand mixer or stand mixer to beat together the butter and sweetener, until fluffy.

Beat in the egg, vanilla extract, and salt. Beat in the melted chocolate once it’s lukewarm.

Beat in the almond flour, 1/2 cup (118 mL) at a time.

If using xanthan gum, sprinkle (don't dump) it over the cookie dough, then beat in using the hand mixer.

Fold in the remaining chocolate chips.

Chill dough in the refrigerator for 10 minutes.

Use a medium cookie scoop to drop rounded tablespoonfuls of the dough onto the prepared cookie sheet. Flatten each cookie to about 1/3 in (.8 cm) thick. (You can make them thicker or thinner to your liking. Keep in mind they only spread a little and don't thin out during baking, so make them as thin as you want them when done.)

Bake for about 10-12 minutes, until the tops are no longer sticky on top, but still very soft. (Time will vary based on your oven and thickness of your cookies.) Allow to cool completely in the pan before handling.