Keto Mozzarella Chocolate Chip Cookies

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Prep Time10

Cook Time11

Course: Dessert

Keyword: keto chocolate chip cookies

Servings: Cookies

Calories: 132kcal

1/4 cup salted butter softened 60g
1/2 cup shredded mozzarella 60g
3 tbsp + 1 tsp sukrin brown sugar sweetener 40g, (see tips in my Keto Chocolate Chunk Cookies post for how to sub this)
6 tbsp + 2 tsp powdered monkfruit erythritol sweetener 80g
1 egg room temperature
1 1/2 tsp vanilla extract
1 cup almond flour 112g
1 1/2 tsp xanthan gum
1 tsp baking soda
1/4 tsp salt 1/2 tsp if using unsalted butter
1/4 cup stevia sweetened chocolate chips 60g, I use the Krisda brand for chocolate chips or 50g chopped dark chocolate

Pre-heat oven to 350*F.
Add all of your dry ingredients to a bowl and whisk together. Set aside.
In another bowl, cream butter and sweeteners together with a hand held mixer.
Add egg and vanilla extract, beat again until just mixed.
Melt your mozarella for 30s in the microwave then add it to the wet ingredients and stir quickly.
Also add the dry ingredients to the wet at this time and keep stirring until a thick dough is formed and everything is well-mixed.
Roll the dough into balls and place evenly apart on a greased baking sheet, flatten slightly, then bake for 10-12min or until lighty browned. They will set more as they cool.
Remove from the baking sheet after 5-7min and leave on a wire rack to finish cooling. Enjoy your Keto Mozarella Chocolate Chip Cookies!

Different mozzarella brands have different moisture contents. I recommend using a block and shredding it yourself for this recipe. Fresh or pre-shredded will not work as well. I use the Kirkland brand from Costco myself.