Keto Diet - keto chocolate chip cookies

Cookies are an excellent option for a snack, they are a dessert that can make you very happy even if you are on a diet.

One of the wonderful advantages of the keto diet is that you do not feel you are dieting because you find delicious, healthy and easy to make alternatives. The keto chocolate chip cookies are wonderfully soft and taste great. They are prepared with almond flour and dark chocolate chips that are low in fat and can also be sweetened with stevia.

They are a healthier option than many commercial cookies, which often contain trans fats and preservatives that can be a problem with the diet.

Ingredients

• 1/2 cup (120 g) Butter with salt
• Stevia powder to taste
• 1 teaspoon vanilla extract
• 1 large egg or 2 small eggs.
• 1 1/2 cups (144 g) of almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup or 30g of unsweetened chocolate chips or dark chocolate.

Nutritional information

Amount per serving (1 cookie)

• Calories 180
• Calories from fat 144
• Fat 16g 25%
• Saturated Fat 6g 38%
• Sodium 59mg 3%
• Carbs 6g 2%
• Fiber 3g 13%
• Protein 4g 8%
• * Percentages based on a 2000-calorie diet

Preparation

The first thing to do is to preheat the oven to 180 C (355 F).

While this is happening, melt the butter in a container for 30 seconds so that it becomes liquid, but make sure that it is not completely hot. You can do this in a bain-marie or in a microwave, but you must be very careful not to overheat it.

Place the melted butter together with the powdered stevia in a bowl and stir until mixed. You can use a wooden spoon or a mixer at low or medium speed.

Add vanilla and egg and continue beating for another 20 seconds. It is not necessary to beat so much.

In a separate, dry container, sift the almond flour and add the baking powder and salt, stir to make it all part of the flour and pour it into the mixture you have already made with the liquid ingredients.

You can beat this by hand in a wrap-around fashion until you get a compact, homogeneous, lump-free dough.

Press the dough and remove it from the bowl.

Add the chocolate chips to the dough and knead with your hands until the chips are distributed throughout the dough.

Divide the dough into the desired quantities and sizes. You can use an ice cream scoop to measure the quantities if you wish.

Place on a greased baking tray or baking paper.

Bake for 10 minutes or 15 minutes depending on how golden (or brown) you like the result.

Allow cookies to cool in a rack before serving.

And enjoy!

The cookies can last up to 7 days after they are made, as long as they are stored in a dry, airtight container, preferably at room temperature. The dough can last up to 2 days, stored in an airtight bag or container and inside the refrigerator.