Ingredients:
- 1/2 cup (1 stick) Unsalted Butter, softened
- 3/4 cup Granulated Keto Sweetener (Erythritol/Monk Fruit blend)
- 1 Large Egg, room temperature
- 1 teaspoon Vanilla Extract
- 1 3/4 cups Superfine Almond Flour
- 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 1/2 cup Sugar-Free Chocolate Chips
Instructions:
- Combine Dry Ingredients: Whisk together the almond flour, Xanthan gum, baking powder, and salt in a medium bowl. Set aside.
- Cream Butter and Sweetener: Using a mixer, cream the softened butter and keto sweetener together on medium speed until light and fluffy (about 2-3 minutes). Scrape down the sides.
- Add Wet Ingredients: Beat in the egg and vanilla extract until just combined. Do not overmix.
- Incorporate Dry Mix: Gradually add the flour mixture to the wet ingredients, mixing on low speed until a thick dough forms.
- Fold in Chocolate: Use a spatula to gently fold in the sugar-free chocolate chips.
- Chill the Dough (Crucial Step): Cover the dough tightly and refrigerate for a minimum of 30 minutes. This prevents spreading in the air fryer.
- Preheat and Prepare: Preheat the air fryer to 325°F (160°C). Line the air fryer basket with a small piece of parchment paper, ensuring it is weighted down and does not block the airflow.
- Scoop the Cookies: Scoop the dough into 1.5-tablespoon balls. Flatten the balls slightly with your palm—this helps them cook evenly.
- Load the Basket: Arrange 3 to 4 cookies in the air fryer basket, leaving ample space around each one (usually 1/2 inch separation). Do not overcrowd.
- Air Fry: Cook for 6 to 8 minutes. Check at 6 minutes; the edges should be lightly golden, but the centre should still look slightly soft and pale.
- Cool and Set: Carefully remove the parchment and cookies using a spatula. Transfer the cookies immediately to a wire rack. Allow them to cool completely (15-20 minutes). They will firm up significantly as they cool.
- Repeat: Continue with the remaining batches until all the dough is cooked.