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Chocolate Chip Cookies

Total time: 25 minutes
Level of difficulty (1-4): 2
Yields: 12 cookies


  • 150g (5.3 Oz) Almond Flour
  • 1 Egg
  • 80g (2.8 Oz) Butter, Room Temp.
  • 50g (1.8 Oz) Erythritol
  • 1 Bar Of BeKeto™ Classic Dark Chocolate
  • ½ Tsp Baking Soda
  • 1 Tsp Vanilla Extract
  • Pinch Of Salt


  1. Preheat The Oven To 180°C/350°F. Prepare A Large Baking Sheet Pan And Cover With Parchment Paper.
  2. Add Erythritol And Room-Temperature Butter To A Large Bowl. Beat Together With A Mixer For 4-5 Minutes.
  3. Add Eggs And Vanilla Extract. Mix Together Until Uniform In Consistency.
  4. In A Separate Bowl, Mix Almond Flour, Baking Soda And Salt. Add To The Previously Made Batter And Mix Together.
  5. Use A Knife To Chop BeKeto™ Chocolate Into Small Pieces And Then Gently Fold Into The Dough.
  6. Divide The Dough Into Twelve Even Portions, Shape Into A Flattened Out Ball And Place On The Baking Pan Previously Lined With Parchment Paper.
  7. Bake For 8-10 Minutes. Remove From The Oven And Wait Until Cooled Down.


Macros per cookie:

Calories: 116 kcal
Fat: 10.7 g
Carbs: 2.3 g
Net carbs: 1.8 g
Protein: 2.8 g

used in this recipe:

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