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prep time
40 min
cook time
30 min
ready time
1 h 10 min
Keto Soft Brown Butter Chocolate Chip Cookies
To make these cookies out of this world, we browned the butter in a saucepan before mixing it in with the other ingredients. Don't skip this step! It will add an amazing depth of flavor to your cookies (and make your house smell heavenly). These chocolate chip cookies are nice and soft, with melty chocolate throughout! Enjoy!
Net Carbs
2.5 g
Fiber
3.2 g
Total Carbs
22.6 g
Protein
5.7 g
Fats
28.8 g
306 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Butter
2 stick
Almond Flour
2 cup
Baking Powder
½ teaspoon
Baking Aids Xanthan Gum by Bob's Red Mill
½ teaspoon
Coarse Kosher Salt by Morton
¼ tsp
The Ultimate Sugar Replacement Granular by Swerve
¾ cup
Raw Egg
2 large
Vanilla Extract
2 teaspoon
Chocolate Chips, Sugar Free
¾ cup, whole pieces - regular
Recipe Steps
steps 6
1 h 10 min
Step 1
Preheat the oven to 350 F. Brown the butter in a small saucepan by placing cold butter into the saucepan and placing it over medium-low heat. Swirl the butter once in awhile to be sure it is melted. As the butter melts it will start to bubble and will go from bright yellow to an amber color. When the butter is browned, you will see brown flecks at the bottom of the pan and it will smell very nutty and pleasant. Remove from the heat and let it cool in the fridge until completely cooled about 30 minutes.Step 2
In the meantime, place the almond flour, baking powder, xanthan and kosher salt together.Step 3
Once the butter is cooled, add it to a mixer with the erythritol.Step 4
Then add the vanilla and eggs one at a time. Then add the almond flour mixture and mix again.Step 5
Stir in the chocolate chips until combined.Step 6
Place bowl of cookie dough in the freezer for 15 minutes to firm. Then scoop each cookie using a 1 oz cookie scoop onto a parchment lined baking sheet. Press the cookies flat with your hand. Bake for 12-14 minutes or until the edges are starting to brown. The cookies will be very soft, so allow them to cool on the baking sheet until firm enough to handle. Transfer them to a cooling rack.
Comments
Smma5 5 months ago
Delicious will be making again
FullMoonChef 10 months ago
Very good. Made with monk fruit +erythritol. Don’t forget to SMASH!
Meg 10 months ago
I made this recipe exactly as it said and it makes 22 cookies I don't know where they got 12 out of this so the carb and fat values are totally incorrect
RemarkableKetone352554 2 years ago
These are amazing! I had a small scoop and made 24, so I feel like I'm splurging when I have 2!
frommetovuu 2 years ago
So glad you loved them!
wbramsey 3 years ago
I’m using nativo sugar free sweetened with allulose would the net carbs be the same in this cookie, does it matter the sugar free chocolate chip you put in it doesn’t specify
Susie 3 years ago
These were delicious! After noticing how high the carbs were, I decided to make the cookie size 22 grams = 5 carbs per cookie. It made a total of 30 cookies. I sprinkled a bit of flaked salt on top of each cookie…perfection! Thank you so much! 🥰
DaChief1 3 years ago
These were quick good. They are so much better than I expected. I will be making these cookies again. They definitely fixed that sweet cravings I was getting! Highly recommend these!
Jen0922 3 years ago
It says to add erythritol to butter mixture but it’s not mentioned in ingredients. How much and where do you buy that? Is that the same as the Swerve sugar replacement?
AmazingRadish428510 9 months ago
its the same. Swerve is the brand name
GorgeousArugula440424 3 years ago
Swerve is a brand name for sugar replacement (the erythritol). You can also sometimes find it in bulk food stores or health food stores!
Dejana 4 years ago
I couldt believe how tasty these are. Plus they smell like Christmas to me 😀😀
StupendousRadish963131 4 years ago
Tastes like the real Deal! I couldn’t tell the difference 😊
Emwlove 4 years ago
First Keto dessert I have made that actually tasted good and didn’t have a weird after taste! I used golden monk fruit sweetener instead of swerve graduated.
Martini 4 years ago
Do we keep them in fridge or room temperature ? and can I freeze them ??
StupendousRadish364814 4 years ago
Baking aides? What's that?
Hive 4 years ago
Xantham gum
Candace 4 years ago
Love these cookies. I used 1 and 3/4 cup almond flour and 1/4 coconut flour. Instead of browning the butter I just soften the butter. I also used stevia brown sugar instead of granulated sugar substitute. It only took about 15 minutes to set up in the freezer before spooning them out onto the cookie sheet. The texture reminded me pancakes instead of traditional cookies..... so we ate them for breakfast 😋
StellarRadish931374 3 years ago
That’s my kind of breakfast:)
Sallyanne23 4 years ago
These are fabulous I followed the recipe but didn’t freeze at the end, they spread a little but still looked good 😌
RousingKetone147437 4 years ago
This is a time consuming recipe and was worth the wait. I did add some walnuts!
MrsPurvis 4 years ago
These are amazingly delicious. I followed the recipe exactly, patience is a virtue with this recipe. They came out great. They are ultra buttery so if you don’t like butter cookies these aren’t for you. My batch made 26 pretty big cookies. Wish I could add a pic!
Rod 4 years ago
I do not recommend. Too oily and did not hold up in shape
Katsinger2341 4 years ago
When cooking with Almond flour you usually have to wait until they are entirely cooled, then they hold together.
Anonymous 4 years ago
They are delicious!! Wouldn’t change a thing.
jomlamanna 4 years ago
Love these!
Anonymous 4 years ago
Before I attempt this. I have Stevia ( in the raw) thoughts on this?
Saj 4 years ago
Can I cook these in an air fryer?
DWEldemire 4 years ago
Great recipe....higher yield than stated, I got 26 cookie!