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Air Fryer Keto Chocolate Chip Cookies

Almond flour cookies with an egg yolk for chew and a 50/50 erythritol-allulose mix, baked in the air fryer on parchment so they stay crisp at the edge and gooey in the middle.
Print Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 8 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter softened, not melted
  • 3 tbsp granulated erythritol
  • 3 tbsp allulose
  • 1 egg yolk room temperature
  • 1 tsp vanilla extract
  • 1 cup superfine blanched almond flour 96 g
  • 1 tsp coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/3 cup sugar-free chocolate chips

Equipment

  • Air fryer
  • Hand mixer
  • Parchment paper

Method
 

  1. Preheat the air fryer to 325°F (160°C) for 4 minutes. Cut parchment to fit the basket and poke 4 holes for airflow.
  2. Cream the butter with both sweeteners 60 to 90 seconds. Beat in the yolk and vanilla.
  3. Whisk the almond flour, coconut flour, baking powder, and salt, stir into the wet until a soft dough forms, then fold in the chips.
  4. Scoop 8 balls, about 1 tbsp each, and chill 10 minutes.
  5. Arrange 4 balls in the lined basket, flatten to 1/2 inch, and cook 6 to 8 minutes until the edges are golden and the centres just set. Check at 6 — allulose browns fast. Cool in the basket 5 minutes. Repeat.

Notes

Softened, not melted, butter — melted butter makes them greasy and flat.
Yolk only, no white, for chew instead of cake.
Keto dough barely spreads, so flatten before cooking.