Chocolate Chip Cookies with Pecans
These Keto Chocolate Chip Cookies are crispy on the outside and soft in the middle. Loaded with chocolate chips and pecans, it's everything you've missed.
Servings 18 cookies
Calories 130.53kcal
Ingredients
- 1/4 c golden sweetener I prefer the Lakanto Monk Fruit sweetener
- 2 Tbsp butter at room temperature
- 2 tsp vanilla extract
- 1 large egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp cinnamon
- 2 c almond flour
- 1/2 c chocolate chips I use Lily's stevia sweetened ones
- 1/2 c chopped pecans
Instructions
- Start off by preheating your oven to 350°F.
- You can either lightly grease your cookie sheet or cover it with a sheet of parchment paper.
- Now, put the butter and the sugar in your mixing bowl, and cream them together until they are fluffy.
- Then add the vanilla and the egg and beat those together. Remember to scrape down the sides of your bowl.
- While that is beating, grab a small(ish) bowl and mix the flour, baking soda, salt, and cinnamon together. Make sure it's well combined.
- And then, add the dry ingredients to the wet stuff and beat for a minute.
- Mix the chocolate chips and pecans into the cookie dough with a spoon.
- Take your cookie scoop or a couple of big spoons, and spoon the chocolate chip cookie dough out onto your cookie sheet. Flatten the cookies so they are all about the same thickness.
- Bake in a preheated oven for 12-15 minutes, or until they are golden brown.
- After baking, let sit on the cookie sheet for a few minutes before transferring to a cooling rack.
Notes
This recipe makes a small batch of small cookies. 18 to be exact. And I used a cookie scoop that is about a tablespoon or so.
I like my cookies soft in the middle, so I don't press them down too far. If you prefer a crispier cookie, flatten your cookies more that I did in the pictures. And watch your baking time. Flatter cookies bake faster!