Keto Chocolate Chip Cookies

Ingredients

• 3/4 cup Softened butter or coconut oil
• 2/3 cup Swerve Sweetener
• 2 Eggs
• 2 tsp Vanilla Extract
• 3 cups Almond Flour
• 1/2 tsp Baking soda
• 1/2 tsp salt
• 1 1/4 cup Lily’s Chocolate Chips

Steps

1. Pre-heat oven to 350
2. Add softened butter (or coconut oil) and swerve sweetener in a stand mixer, mix on medium until combined
3. add 2 eggs and vanilla and mix until combined
4. combine almond flour, baking soda, and salt in a medium bowl
5. add dry ingredients to wet ingredients and mix until combined
6. Fold in Lily’s Chocolate Chips
7. Scoop 18-20 cookies onto lined baking sheet (you may need 2 depending on how big your sheets are)
8. Bake for 10-12 minutes
9. Let cool on the cookies sheets for 30 minutes or so, unless you’ve already ate them all! These will stay soft and delicious for at least 4 days in an air tight container (that’s how long they lasted at my house! Surprising, I know!)

Notes

These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie!

Original recipe: jenniferbanz.com