These chewy keto chocolate chip cookies use almond flour and butter to create a rich, tender, and low-carb treat that tastes like the real deal. Perfect for keto dieters craving a classic cookie experience without the carbs.
If cookies spread too thin, chill dough for 20 minutes before baking. Use fine, blanched almond flour for best texture. Do not overbake to maintain chewiness. For dairy-free, substitute butter with coconut oil and egg with flax egg. Almond flour can be swapped with sunflower seed flour for nut-free option. Let cookies rest overnight in fridge to deepen flavor.
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