Expect magnificent caramel hues throughout, soft centers and lightly crisp edges. Because using brown butter in these keto chocolate chip cookies takes them from good… to supreme!
Keto Chocolate Chip Cookies
With brown butter (!!)
The *perfect* keto cookie doesn’t exist.. nm, I found it!
I know so many of you already know (and love!) my famous bakery-style chocolate chip cookies. Still, I think these might actually win… and with much less fuss.
Frankly? It’s hard to describe what using browned butter does for cookies unless you try it. But calling it ‘caramel hues’ might just be the closest thing.
Plus, did I mention they’re easier? There’s no creaming of the butter (I know!) and even zero chilling time (like what?!).
Trust me, these guys are a must make.
The *One* Rule
Brown the butter! You want to get it nice and toasty for those supreme caramel hues to emerge. Let it come to room temperature and simply mix everything together. Yup, that’s it!
These guys are frankly the most forgiving keto cookies I’ve made yet (truly shocking!). They might spread a little more or less with each sweetener (and oven!), so I suggest doing a test run with one cookie.
I’m still going to suggest erythritol sweeteners as my first choice, at least if you like cookies that are lightly crisp around the edges. My current favorite? Lakanto’s golden.
And for soft and cakey cookies (with no aftertaste whatsoever), allulose and xylitol are ace.
Otherwise, a new option that many of you guys have recommended is the ‘Baking Sugar Sub’ from King Arthur. And I definitely agree with y’all that it gives the best texture out of the lot. You see, it’s a mixture of erythritol with soluble corn fiber and allulose. That said, I’m not a fan of the second ingredient so I don’t use it personally.
Otherwise, like I said, these cookies seem to be *very* forgiving and if just doing paleo or low carb, feel free to use regular sugar, coconut sugar or maple syrup.
Oh! And per standard gnom-gnom trick, I also like to add an (optional!) teaspoon of blackstrap molasses for that extra brown sugar kick. 1 teaspoon (7g) adds 5g net carbs to the entire batch (just 0.3g net a cookie!). But carbs aside, blackstrap molasses is a nutritional powerhouse rich in vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium. But feel free to leave it out, just expect paler cookies!
And if using xylitol, make sure to be careful if you have a pup around the house, as it’s highly toxic to the little guys! 🐕
The Chocolate Chips
Or may I suggest chocolate chunks?! I mean, don’t know if I’ve been off sugar for too long, but I absolutely adore adding 100% unsweetened chocolate to my cookies. You see, unlike Lily’s it will actually melt through your cookies… and I find the *ultra chocolatey* hues absolutely divine.
But Paola, isn’t it too bitter?! Again, have I been off sugar for too long guys? But I find the contrast with the sugary cookie more than heavenly.
In the end you do you, and Lily’s does make awesome sugar free chocolate chips too!
And… the video story!
(Brown Butter!) Keto Chocolate Chip Cookies
- 140 g salted butter
- 120 g almond flour
- 16 g coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon kosher salt omit if using salted butter
- 110-144 g golden erythritol I use the lower amount
- 1 teaspoon blackstrap molasses totally optional (but also highly suggested!)
- 1 teaspoon vanilla extract
- 1 egg at room temp
- 1 100% chocolate bar or chocolate chips!
- flaky sea salt to garnish
- Check out the video (or story!) for visual deets!
- Preheat oven to 350°F/180°C and line a baking tray with parchment paper (if you use a silpat baking mat they won't spread much, if at all).
- Add the butter to a saucepan over medium heat and simmer, swirling the pan around frequently, until it begins to brown and bubble through (about 5 minutes). Transfer to a bowl and allow to come to room temperature, you can pop it in the fridge to speed up the process (just don't let it solidify ok?!).
- Add almond flour, coconut flour, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.
- Add the sweetener and molasses (optional) to the brown butter, mixing until very thoroughly combined (a couple minutes).
- Add in vanilla extract and the egg, mixing well until just incorporated. Add your flour mix and beat it until very thoroughly combined.
- Fold in the chocolate and scoop out your cookies onto a baking tray. I made mine fairly big (I find texture comes out ace this way), and got 8. But you could easily get a dozen if small is your game. Make sure to flatten them quite well, as I've found that these cookies don't tend to spread much (if at all!).
- Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through.
- An extra top tip: I found with some of the batches (excluding allulose which browns super quickly), that my cookies were coming out a bit on the paler side. Now I don't know if its because I have a convection oven for the first time (maybe you guys can chime in?), but what I did was bake them for about 9 minutes at 350F and then broil them for a minute or two until nice and golden.
- Garnish with flaky sea salt (pretty please!) and allow the cookies to cool completely on the trays (erythritol in particular can take a few hours to crisp up, so don't despair!). Store in an airtight container for three to four days or freeze for up to 3 months.
- Note that the shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).