KETO CHOCOLATE CHIP COOKIES – BEST LOW CARB SUPER
Keto Chocolate chip cookies are a big favourite amongst the ketogenic community. These low carb cookies are a perfect recipe to make for any occasion, or on a Sunday when you’ve got plenty of time up your sleeve, even though they take only 20 minutes.
Sugar-free cookies are great for keto snacks or keto treats because they contain so much butter. Make sure you use a good quality butter like Kerrygold or anything else grass-fed (and organic if possible). Grass-fed butter contains up to 6 times more CLA which can help your body burn fat properly and cleanly.
KETO CHOCOLATE CHIP COOKIES
chocolate chip cookies in milk
Chocolate chip cookies are a big favorite amongst the ketogenic community. Low carb cookies are a perfect recipe to make for any occasion
RECIPE RATING
Course Dessert
Cuisine Gluten Free, Low Carb / Keto, Vegetarian
Keyword keto chocolate chip cookies, keto cookies
Cook Time 10 Mins
Passive Time 30 Mins
Prep Time 10 Mins
This Recipe Makes 12 Cookies
Adjust Servings
12
Cookies
Nutrition Facts
Keto Chocolate Chip Cookies
Amount Per Serving
Calories 168 Calories from Fat 156
% Daily Value*
Total Fat 17.3g 27%
Total Carbohydrates 2.3g 1%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Information Is Per Serving
(1/12th Total Recipe)
INGREDIENTS
170 g Almond Meal (6 oz - 1 1/2 cups)
100 g Salted Butter (3.5 oz - 1/2 cup)
130 g Erythritol (SoNourished) (4.5 oz - 3/4 cup)
1 tsp Vanilla Extract
1 large Egg (50g / 1.7 oz)
1/2 tsp baking powder
1/4 tsp Salt
1/2 tsp xanthan gum (optional)
90 g Sugar Free Chocolate Chips (3oz - 3/4 cup)
INSTRUCTIONS
Preheat your oven to 180C (355 F). Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
Place the butter into a mixing bowl and beat with the erythritol. Add the vanilla and egg, mix on low for another 15 seconds exactly.
Add the almond flour, xanthan gum, baking powder and salt. Mix until well combined.
Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
Roll the dough (or use a small ice cream scoop) to Make 12 balls and place on a baking tray. Bake for 10 mins.
Let them cool, and serve. Keep in an airtight container for up to 7 days.
RECIPE NOTES
EXPERT TIPS:
In the test photo on the blog, I used a couple of different ingredients to attempt to show you how using alternatives might affect the quality of the cookie.
Xanthan Gum - This one is the original recipe. See below
Fine Almond Flour - This is what it would look like if you use fine almond flour. It still works, but a little too flat for my liking
Coconut Flour - I used 1/4 of the amount of coconut flour compared to almond flour, and this is how it turns out. It's pretty bad, so don't try it.
Coconut Oil - This version I used coconut oil instead of butter, and it also doesn't work that well. It melts too quickly and stays in more of a ball.
No Xanthan Gum - This version came out flat as a pancake. If you baked it for a little less time, not using xanthan gum could definitely work.
Stevia - This version I used stevia instead of erythritol. It came out hard as a rock
source : .fatforweightloss.com.