Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients:
In a large bowl, beat together the softened butter and sweetener until creamy.
Add the egg and vanilla extract, mixing until smooth.
Add Dry Ingredients:
Stir in almond flour, baking soda, and salt. Mix until a thick dough forms.
Fold in the chocolate chips.
Shape Cookies:
Scoop out dough balls (about 1½ tbsp each) and flatten slightly on the baking sheet.
Bake:
Bake for 10–12 minutes, until the edges are golden brown.
Let them cool on the pan for 5 minutes before transferring to a rack.
Tips:
For crispier cookies, bake 2–3 minutes longer.
Store in an airtight container at room temperature for up to 5 days.
You can add a pinch of cinnamon or chopped walnuts for extra flavor.
Keto Chocolate Chip Cookies
