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Keto Chocolate Chip Cookies

YIELD: 21 cookies


  • 1 cup smooth almond butter

  • 1/4 cup golden monkfruit sweetener

  • 1 pasture-raised egg

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon pink salt

  • 2 dropperfuls vanilla-flavored liquid stevia

  • 3 dropperfuls liquid stevia

  • 1/4 cup sugar-free chocolate chips

  • 1/4 cup chopped raw organic walnuts


(You will need a piece of parchment paper to go on your cookie sheet.)

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  2. Place all the ingredients except the chocolate chips and walnuts in a mixing bowl. Using an electric mixer, mix into a smooth dough.

  3. Add the chocolate chips and walnuts to the dough, and mix with a spoon.

  4. Place 1 heaping tablespoon of dough on the prepared baking sheet. Repeat, spacing the cookies about ½ inch apart, until all the dough has been used. You should get about 21 cookies. Using your hands, flatten each cookie into a round shape.

  5. Bake for 10 minutes. To check for doneness, gently insert a fork or toothpick into one cookie; if it comes out clean, they are ready. If not, return to the oven for 1 to 2 minutes. Remove from the oven and set aside to cool on the baking sheet for 20 minutes.

  6. Using a spatula, transfer the cookies to a cooling rack. The cookies will harden and become less crumbly as they cool.

  7. Serve or store in the refrigerator for up to a week or in the freezer for up to 3 months.

SOURCE: Dr. Jocker's

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