Keto Banana Chocolate Chip Pudding Cookies
Super soft, chewy, and filled with banana flavor like a chocolate chip banana bread without bananas, without gluten and without sugar! Everyone will love these Keto Banana Chocolate Chip cookies that will remind you of the "Soft Baked" chocolate chip cookies from retro days!
Ingredients
- 1/2 cup butter; softened
- 5 tbsp keto brown sugar; packed
- 2 tbsp monkfruit/erythritol
- 1 box Simply Delish Sugar Free Banana Pudding look in notes for order link
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1 cup sugar free chocolate chips
Instructions
- Preheat oven to 375F
- Mix flours and baking soda in a small bowl. Set aside.
- With a hand mixer or stand mixer cream butter with keto brown sugar, monkfruit, pudding mix, eggs and vanilla extract very well.
- Add in flour mixture while mixing.
- Now let it sit for 5 minutes to meld the ingredients.
- Stir in sugar free chocolate chips.
- Portion in 2 tbsp sized scoops or mounds onto a parchment lined pan.
- Bake 11-13 minutes until lightly brown, Do not over bake!
- Once out of the oven, immediately flatten gently with a spatula to 1/2 inch thickness. Gently so you do not crack the top.
- Cool on pan 5 minutes before moving to a cooling rack.
- They will appear unbaked but they will finish cooking as they cool.
- I enjoy my first one warm after it has set.
- They are honestly best the day after as they have had time to set up and turn into the texture that reminds you of the soft baked ahoy cookies from childhood!
- Store in an airtight container up to 1 week on counter and 2 weeks in fridge.
Notes
Get your boxes of Simply Delish Sugar Free Keto Pudding here
Get my favorite sugar free chocolate chips here
Get my favorite hand mixer here
Get my favorite Keto Brown Sugar here
Get my favorite Monkfruit sweetener here