Ketogenic Woman

R E C I P E S

C HOC OL ATE C H I P C OOK I E S

These keto cookies are a prefect sugar free treat when only a cookie will do! I like the
combination of using peanut butter and butter, but you can certainly use only butter if there
are nut allergies in your house. Use only 100% erythritol sweeteners for this recipe because
it is 100% natural and provides the needed bulk to make the cookies turn out perfect.

Makes 12 large cookies

150 calories, 13 g fat, 4.5 carbs, 2 Fiber, 4 Protein, 2.5 Net Carbs

Ingredients

¼ cup butter
¼ cup peanut butter (no sugar added)
1 tsp vanilla extract
1 large egg
1 ½ cup almond flour
½ tsp baking powder
½ tsp xanthan gum(optional but will
give a softer cookie)
¼ tsp salt
½ cup sugar free chocolate chips

Instructions

01. Preheat oven to 350. Place a silpat mat or parchment paper on a large cookie sheet.
02. Microwave butter and peanut butter together for 30 seconds and then stir with fork
until well mixed. (If not using peanut butter, use ½ cup butter)
03. Add Vanilla and egg and mix until well combined
04. Add in almond flour, baking powder, xanthan gum and salt. Mix with wooden spoon until
well combined.
05. Add in chocolate chips. The dough will be thick so you may need to mix these in with
your hands.
06. Use a small cookie or ice cream scoop to place 12 balls onto the prepared baking tray.
Flatten gently with a fork.
07. Set timer for 10 minutes and check them. They should be golden brown on the bottom
and brown on the edges.
08. Cool completely

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