Meal Prep Keto Cookie
These meal prep keto cookies are chewy, satisfying, and easy to make ahead. They store well and keep sweet cravings under control all week long.
Equipment
- Mixing bowl
- Baking sheet
- Oven
- Cookie Scoop
- Spatula
- Measuring Cups
- Cooling Rack
- Freezer
- Tray
Ingredients
Cookie Dough
- 1 1/2 cups almond flour finely ground
- 1/2 cup granulated erythritol keto sweetener
- 1/2 cup butter softened
- 1 large egg room temperature
- 1 tsp vanilla extract pure
- 1/3 cup sugar free chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Whisk almond flour and sweetener until evenly combined and fluffy.
- Add butter, egg, and vanilla. Mix until a soft dough forms with a smooth texture.
- Fold in chocolate chips, scoop dough onto the tray, and flatten gently for even baking.
- Bake for 10 to 12 minutes until edges turn golden and centers stay slightly soft. Cool before serving.
Notes
Bake a shorter time for softer cookies or slightly longer for crispier edges. Freeze baked cookies in airtight containers for up to three months. Chill the dough if it becomes sticky during assembly. Add cinnamon, chopped nuts, or coconut for flavor customization. Store at room temperature for three days or refrigerate for one week.