The best keto Brown Butter Chocolate Chip cookies. We brown the butter to ensure those deep toffee notes are infused in the cookies, which help our brains think we’re eating regular chocolate chip cookies — and we’re so not. These are completely sugar-free and low carb, and you can’t even tell the difference.
Barely adapted from Fat for Weight Loss.
- 150 grams (1 1/2 cups) blanched almond flour
- 6 grams (2 teaspoons) coconut flour
- 2 grams (1/2 teaspoon) xanthan gum
- 2 grams (1/2 teaspoon) baking powder
- 1 gram (1/4 teaspoon) fine sea salt
- 1 large egg (50–53 grams approx)
- 2 teaspoons vanilla extract
- 55 grams (1/4 cup) Xylitol
- 55 grams (1/4 cup) Lakanto Golden Monkfruit
- 60 grams (1/4 cup) Brown Sugar Swerve
- 115 grams (1 stick/8 tablespoons) cold grass-fed butter, divided
- 1 cup Lily’s sugar-free milk chocolate chips (you can use semi-sweet or dark)
- 1 2.8 ounce Lily’s chocolate bar, chopped
- Coarse sea salt, to garnish
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat, set aside.
- In a large bowl, combine the almond flour, coconut flour, xanthan gum, baking powder, and sea salt. Whisk together to combine and break up any lumps. Set aside.
- In a small stainless steel saucepan, melt 4 tablespoons of the butter over medium-low heat until it browns, about 2-3 minutes. Do NOT walk away from this. Stir to make sure you can see the brown bits at the bottom. If you use a dark-coated saucepan, it can be difficult to see how brown it’s getting. Once the butter is a toasty brown and smells like toffee, immediately turn off the heat and add in the 4 tablespoons of the cold butter to stop the butter from cooking and eventually burning. Transfer the brown butter to a small bowl to cool slightly.
- In a medium-sized bowl or large measuring cup, pour in the xylitol, monk fruit, and brown sugar Swerve sweeteners. Pour in the cooled brown butter, making sure to include all those toasty bits at the bottom. Fold the sweeteners and brown butter together just to combine. Pour in the vanilla extract, along with one large egg. Whisk thoroughly and vigorously to cream those ingredients together for about a minute, then pour into the dry mixture and gently fold until a smooth dough forms. Just a heads up: the brown butter mixture will thicken and stiffen up on you after a couple minutes if you don’t immediately add it to the dry mixture, but that’s fine so don’t panic. Just continue as you normally would. Once the dough is formed, add the chocolate and fold until completely combined.
- Use a large cookie scoop to place your cookies on your prepared baking sheet, making sure there’s at least 2 to 3 inches of space in between each cookie. Using a rubber spatula or spoon, press the cookie dough down just slightly because they won’t flatten too much on their own. Don’t flatten them too much, just a small nudge will do the trick. Place inside of your preheated oven and bake for 10 minutes, or until the edges of the cookies turn golden brown. This shouldn’t take more than 12 minutes, and you do not want to overtake these! Mine were perfect in exactly 11 minutes.
- Remove from oven and allow them to cool COMPLETELY before eating. Keto sweeteners taste better once cooled, and because there’s no gluten, these cookies are far too fragile to handle while warm. But trust me, they’re good as hell once they’ve cooled off.
Xylitol is HIGHLY toxic to dogs, so please use caution around your pets.
- Category: keto, low carb, dessert
- Method: baking
Keywords: keto chocolate chip cookies