These Keto chocolate chip cookies are low in carbs, crispy on the outside and moist on the inside.
Chop the butter into small pieces and place them in a microwave-safe bowl.
Soften butter in the microwave for 10-15 seconds. Remove and add the granulated erythritol and beat using a handheld mixer until well combined.
Add in the eggs and beat just until combined. Mix in the remaining ingredients until a dough forms. Chill dough in the freezer for 15 minutes.
Preheat oven to 350 F and prepare a baking sheet with parchment paper.
Use a 1 ½ inch cookie scooper to drop cookie dough balls onto the baking sheet about 2 inches apart. Add extra chocolate chips now on top of the cookie dough balls if desired.
Bake for 12-14 minutes or until edges is golden brown. Let cool on the cookie sheet for 5 minutes before transferring to a wire rack to continue cooling