Chewy Keto Eggless Cookies

These keto chocolate chip cookies are so easy to make. Sweet and chewy, just like the real deal but with none of the sugar, plus you'll only need a few common ingredients to make them from scratch!

These chewy cookies are adapted from my Classic Keto Shortbread Cookies recipe. I added some 90% dark chocolate chips and replaced the Erythritol (for crunchy cookies) with Allulose (for chewy cookies). You can substitute the Allulose with Erythritol or Swerve, just remember that the cookies won't be chewy.

If you don't have 90% chocolate chips, make sure to use chocolate with at least 85% cacao, or use sugar-free chocolate (dark, milk or white will all work well). Any sugar-free chocolate sweetened with Erythritol, Monk fruit, Stevia or Allulose would be good options.

These cookies are great on their own, with a cup of coffee, tea, hot chocolate or keto mocha. Enjoy!

Preparation time

Hands-on:    15 minutes
Overall:     45 minutes

Nutritional values (per serving, 1 cookie)

Total Carbs	3.7	grams
Fiber	1.6	grams
Net Carbs	2.2	grams

Protein	3	grams
Fat	14.2	grams
of which Saturated	5.4	grams

Energy	145	kcal

Magnesium	44	mg (11% RDA)
Potassium	118	mg (6% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (8%), fat (86%)

Ingredients (makes 14 cookies)

³/₄ stick unsalted butter, room temperature (85 g/ 3 oz)
¹/₂ cup Allulose (100 g/ 3.5 oz)
1 tsp sugar-free vanilla extract
1 ¹/₂ cups almond flour (150 g/ 5.3 oz)
¹/₂ tsp xanthan gum
pinch of sea salt
¹/₂ cup 90% dark chocolate chips or sugar-free chocolate chips (90 g/ 3.2 oz)

Instructions

Prepare all the ingredients. Cut the butter into pieces and let it come to room temperature. In a bowl mix the almond flour with xanthan gum and salt.
Place the butter in a bowl and add the Allulose and vanilla extract. Using an electric mixer (or a stand mixer), process until well combined. Slowly add the almond flour while beating and process until thick and sticky cookie dough is formed.
Note: You can substitute the Allulose with another erythritol-based sweetener, just remember that the cookies won't be chewy.
Add the chocolate chips and combine well.
Using your hands, form into a big ball. Transfer onto a piece of cling film and form into a log, about 25 cm (10 inch) long, wrapping it all around. Transfer into a freezer for 20 to 30 minutes, or place in the fridge for up to a day.
Preheat the oven to 165 °C/ 330 °F (fan assisted), or 185 °C/ 365 °F (conventional). Remove the dough from the freezer and cut into 14 pieces, each about 1 ¹/₂ — 2 cm (¹/₂ — ³/₄ inch) thick.
Transfer the cookie slices onto a tray lined with parchment paper. Make sure to leave at least 2 cm (1 inch) between the cookies. Bake for 10 to 15 minutes, turning the tray (not the cookies as they are fragile) once to ensure even baking. We are baking these on low and slow so the cookies should only be lightly browned.
Remove from the oven and let the cookies cool down completely before removing them from the tray. Store them at room temperature in a sealed container for up to 2 weeks. For longer storage freeze for up to 3 months.