To make these cookies, you’ll start by lining a cookie sheet with parchment paper and preheating the oven to 350. Then gather your ingredients.
### Ingredients:
* ¼ cup plus 2 tablespoons butter, melted
* ⅓ cup sugar-free brown sugar alternative
* ¼ cup plus 2 tablespoons erythritol sweetener
* 1 large egg
* 1 cup plus 3 tablespoons of keto flour alternative
* ½ teaspoon baking soda
* 1 teaspoon vanilla extract
* ½ teaspoon salt
* 1 cup sugar-free semisweet or dark chocolate chips
Mix all ingredients together with an electric mixer for at least two minutes until well blended. Ideally, you’ll then refrigerate the dough for an hour or more (we chill it overnight). However, if needed, you can bake the cookies right away. Refrigerating it seems to allow for a slightly better rise.
Drop by tablespoonfuls onto the parchment-lined cookie sheet, about one inch apart. Put into the oven for 8 minutes and then check them. You’ll know they’re done when the tops of the cookies are starting to get golden brown. Remove from the oven and transfer to a cooling rack.
## Nutritional information
This recipe makes 26 servings, and one cookie is one serving. Each cookie has the following nutritional stats:
* Calories: 62
* Carbs: 9 grams
* Fiber: 2 grams
* Sugar alcohol: 5 grams
* Net carbs: 2 grams
* Protein: 3.5 grams
Full recipe with photos: [https://lazydieter.com/best-low-carb-chocolate-chip-cookies/](https://lazydieter.com/best-low-carb-chocolate-chip-cookies/)
Dining and Cooking