Keto Soft Brown Butter Chocolate Chip Cookies
To make these cookies out of this world, we browned the butter in a saucepan before mixing it in with the other ingredients. Don’t skip this step! It will add an amazing depth of flavor to your cookies (and make your house smell heavenly). These chocolate chip cookies are nice and soft, with melty chocolate throughout! Enjoy!
How to Make It
Step 1
Preheat the oven to 350 F. Brown the butter in a small saucepan by placing cold butter into the saucepan and placing it over medium-low heat. Swirl the butter once in awhile to be sure it is melted. As the butter melts it will start to bubble and will go from bright yellow to an amber color. When the butter is browned, you will see brown flecks at the bottom of the pan and it will smell very nutty and pleasant. Remove from the heat and let it cool in the fridge until completely cooled about 30 minutes.
Step 2
In the meantime, place the almond flour, baking powder, xanthan and kosher salt together.
Step 3
Once the butter is cooled, add it to a mixer with the erythritol.
Step 4
Then add the vanilla and eggs one at a time. Then add the almond flour mixture and mix again.
Step 5
Stir in the chocolate chips until combined.
Step 6
Place bowl of cookie dough in the freezer for 15 minutes to firm. Then scoop each cookie using a 1 oz cookie scoop onto a parchment lined baking sheet. Press the cookies flat with your hand. Bake for 12-14 minutes or until the edges are starting to brown. The cookies will be very soft, so allow them to cool on the baking sheet until firm enough to handle. Transfer them to a cooling rack.
Ingredients
- Butter
2 stick
- Almond Flour
2 cup
- Baking Powder
½ teaspoon
- Baking Aids Xanthan Gum by Bob’s Red Mill
½ teaspoon
- Coarse Kosher Salt by Morton
¼ tsp
- The Ultimate Sugar Replacement Granular by Swerve
¾ cup
- Raw Egg
2 large
- Vanilla Extract
2 teaspoon
- Chocolate Chips, Sugar Free
¾ cup, whole pieces – regular