Cookies are always amazing and these Keto Chocolate Chip Avocado cookies are no different. I know it sounds weird, but I promise, give them a try and you will be convinced.

Why Keto Cookies?

Low carb cookies are an excellent way to get some nutrients in but lets be honest the also taste incredible! When compared to regular cookies they have way less calories and carbs and honestly all the flavor. I make these and most of my baked goods with erythritol, but you can possibly substitute for other sweeteners.

In lieu of traditional butter, this recipe uses avocados! I personally love making these as they taste great and are using the healthy fats we need on keto. I also added some macadamia nuts to these to make them extra special, but they can be left out if you are not into them.

Low Carb Chocolate Chips?

Yep! For these keto chocolate chip avocado cookies, I use lily’s chocolate chips. They taste amazing and are easy to use. This would also be wonderful with chopped up Dark Lindt chocolate, or some other very dark chocolate of your choosing. I always keep a few bags in the freezer for those days when I will be baking or even just need a handful of something sweet.

Looking for More Dessert Ideas

Keto Chocolate Lava Cake – https://ketoto.me/keto-chocolate-lava-cake/

Keto Cinnamon Sugar Donuts – https://ketoto.me/keto-cinnamon-sugar-donuts/

Fudgy Chocolate Brownies – https://ketoto.me/fudgy-chocolate-brownies-keto-low-carb/

Keto Chocolate Chip Avocado Cookies Print This Nutrition facts: 116 calories 4 Net Carbs Rating: 5.0 /5 ( 2 voted ) Ingredients 2 ripe avocados

2 large eggs

5g vanilla extract

70g erythritol

80g cocoa powder

40g coconut flour

5g baking powder

2g xanthan gum

160g lilys chocolate chips

130g macadamia nuts Instructions Preheat your oven to 350 degrees. Break up the macadamia nuts into small pieces, I pulsed in my food processor until the size I wanted. In a food processor blend the avocado until very smooth. Add the eggs and vanilla and blend until well combined. Place all dry ingredients (erythritol, cocoa powder, coconut flour, baking powder, xanthan gum) in the food processor and blend until smooth. In a large bowl, mix the chocolate chips and nuts into the batter. Using a medium cookie scoop, scoop the batter onto a baking sheet lined with parchment paper. Press the dough into the desired shapes, these will not spread when baking. Bake for 10-12 minutes until set and allow to rest until cooled before eating. Macros (Makes 24 Servings): Calories: 116

Protein: 3

Fat: 10

Net Carbs: 4

Total Carbs: 10 Equipment Used: Food Processor - https://amzn.to/2SvJ1ZD

Medium Cookie Scoop - https://amzn.to/2JrfbCf

Text Recipe with Pictures

Preheat your oven to 350 degrees.

Break up the macadamia nuts into small pieces, I pulsed in my food processor until the size I wanted.

In a food processor blend the avocado until very smooth.

Add the eggs and vanilla and blend until well combined.

Place all dry ingredients (erythritol, cocoa powder, coconut flour, baking powder, xanthan gum) in the food processor and blend until smooth.

In a large bowl, mix the chocolate chips and nuts into the batter.

Using a medium cookie scoop, scoop the batter onto a baking sheet lined with parchment paper.

Press the dough into the desired shapes, these will not spread when baking.

Bake for 10-12 minutes until set and allow to rest until cooled before eating.