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Ingredients

1 ¼ cups almond flour 2 tablespoons coconut flour 1 tablespoon arrowroot flour 1 teaspoon kosher salt ½ teaspoon baking soda ½ teaspoon xanthan gum 10 ½ tablespoons butter, at room temperature 9 tablespoons low-calorie natural sweetener (such as Swerve®) 1 teaspoon blackstrap molasses 1 teaspoon vanilla extract 1 egg 3 ounces sugar-free chocolate chips (such as Lily's®) 2 ½ ounces chopped pecans 1 pinch flaked sea salt, or to taste

Nutrition Info

251.4 calories carbohydrate: 17.3 g cholesterol: 42.2 mg fat: 23.7 g fiber: 3.5 g protein: 4.1 g saturatedFat: 7.5 g servingSize: - sodium: 322.2 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Combine almond flour, coconut flour, arrowroot flour, 1 teaspoon salt, baking soda, and xanthan gum in a medium bowl. Whisk until thoroughly combined.
Cream butter in a large bowl using an electric mixer. Add sweetener and molasses, continue to beat until thoroughly mixed and much of the sweetener has dissolved. Add vanilla extract and egg, mixing until just incorporated, the mixture will not be totally smooth.
Add 1/2 the flour mixture to the bowl with the butter mixture, mix on low until just incorporated. Mix in remaining flour mixture. Fold in chocolate chips and pecans. Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Divide cookie dough into 12 portions, form into rounds, and flatten to 2 1/2 inches in diameter, cookies will spread slightly during baking. Place cookies on the prepared baking sheet.
Bake in the preheated oven for 6 minutes. Sprinkle cookies with sea salt and flip tray around in the oven. Continue baking until just set and still soft to the touch, another 6 to 7 minutes. Allow cookies to cool completely on the baking sheet. Store in an airtight container for up to 3 days.

12 cookies

These keto chocolate chip cookies are slightly crisp around the edges, yet totally moist and slightly chewy on the inside, 'bakery-style.'