CHOCOLATE CHIP KETO COOKIE MELTY CENTRE DELIGHT
The Chocolate Chip Keto Cookie Melty Centre Delight is proof that indulgence and mindful eating can go hand in hand. Almond flour creates a light yet satisfying base, while erythritol lends the right amount of sweetness without refined sugar. A touch of vanilla extract brightens the flavour and a half egg binds the mixture into a soft and tender dough. Melted butter ensures richness, while sugar-free chocolate chips deliver gooey and melty pockets of pure comfort. It is baked to perfection in under twenty minutes, which emerges with golden edges and a soft centre that feels both homely and decadent. This cookie is perfect alongside a morning coffee, as an energising post-workout treat or as an afternoon companion to tea. It is versatile as well as nourishing. The Chocolate Chip Keto Cookie Melty Centre Delight shows how keto baking can be effortless, flavourful and deeply satisfying in every single bite.
RECIPE CATEGORY
Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Party, Fall, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Low / No Sugar, Wheat / Gluten‑Free, Quick & Easy, Kid Friendly, Vegetarian
DISH TYPE
Cookie
INGREDIENTS
There are the following ingredients for Chocolate Chip Keto Cookie Melty Centre Delight:
- 12 grams | 0.42 ounces | 2 tablespoons almond flour
- 14 grams | 0.49 ounces | 1 tablespoon sugar-free chocolate chips
- 15 grams | 0.53 ounces | 1 tablespoon butter, softened
- 12 grams | 0.42 ounces | 1 tablespoon erythritol
- 25 grams | 0.88 ounces | ½ large egg (or 15 grams | 0.53 ounces | 1 tablespoon whisked egg)
- 1.25 milliliters | 0.04 fluid ounces | ¼ teaspoon vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: 283 kilocalories
- Fat: 26.1 grams
- Saturated Fat: 12.0 grams
- Carbohydrate: 10.8 grams
- Sugar: 0.7 grams
- Fibre: 6.3 grams
- Sodium: 38 milligrams
- Protein: 6.8 grams
- Calcium: 56 milligrams
- Potassium: 172 milligrams
- Iron: 1.9 milligrams
PREPARATION
These steps are followed for the preparation of Chocolate Chip Keto Cookie Melty Centre Delight:
- Preheat Oven: Set to 175 °Celsius. Line a small baking sheet or plate with parchment paper.
- Cream Butter And Sweetener: In a bowl, beat 1 tablespoon softened butter and 1 tablespoon erythritol with a fork until smooth and slightly fluffy.
- Add Egg And Vanilla: Stir in ½ egg (1 tablespoon whisked) and ¼ teaspoon vanilla extract until fully combined.
- Fold In Almond Flour: Sprinkle 2 tablespoons of almond flour into the wet mix. Stir gently until a soft dough forms, ensuring no dry pockets remain.
- Incorporate Chocolate Chips: Fold in 1 tablespoon sugar-free chocolate chips so they are evenly distributed throughout the dough.
- Shape The Cookie: Scoop the dough into a single 5 cm round on the prepared sheet. Flatten to about 1 cm thickness for even baking.
- Bake: Transfer to the oven and bake for 10 to 12 minutes or until the edges turn golden and the centre is set but still soft.
- Cool Briefly: Remove from oven and let the cookie rest on the sheet for five minutes to firm up before transferring to a wire rack.
- Serve Warm Or Room Temperature: Enjoy immediately for a gooey centre or let cool completely for a firmer texture.
PREPARATION TIME
5 minutes
COOKING TIME
12 minutes
TIPS
Here are some helpful tips for Chocolate Chip Keto Cookie Melty Centre Delight:
- Use Soft Butter: Bring butter to room temperature for easier creaming and a smoother dough.
- Measure Precisely: Level almond flour and erythritol to maintain the correct dough consistency.
- Prevent Spreading: Chill the shaped dough in the freezer for two minutes if needed to hold its shape.
- Even Shape: Use a small cookie cutter or round lid to guide shaping for uniform thickness.
- Monitor Closely: Start checking at ten minutes to avoid over-baking and ensure a soft centre.
- Let It Rest: Cooling on the sheet helps the cookie set and prevents tearing when moved.
VARIATIONS
- Nutty Twist: Fold in 1 teaspoon chopped pecans or walnuts for extra crunch.
- Spiced Flavour: Add ⅛ teaspoon ground cinnamon or espresso powder to the dough.
- Citrus Zing: Stir in ¼ teaspoon lemon zest for a bright flavour contrast.
- Seed Sprinkle: Top with chia or flax seeds before baking for texture and nutrition.
- Protein Boost: Mix in 1 tablespoon vanilla or chocolate protein powder, reducing almond flour by the same amount.
PREPPING AND STORAGE
- Refrigerator: Store cooled cookies in an airtight container for up to three days. Warm briefly before serving to revive softness.
- Freezer: Freeze in a sealed bag for up to one month. Thaw overnight in the refrigerator and warm gently before eating.