Keto Chocolate Chip Cookies are great for any time of the day! As you know, chocolate is one of the most popular foods in the world; so if you are trying to cut down on your carbs or want to try a low-carb diet, Keto Chocolate Chip Cookies are perfect for you!
I love both plain and chocolate chips cookies, so I have decided to share some recipes with you that you can try. In fact, I have even included a link below to an excellent chocolate recipe book that I have used to put together desserts that are similar to the chocolate chip cookies.
Keto and low carb chocolate chip cookies are a big hit with dieters who want to lose weight and the general population who just wants healthy desserts. These tasty treats can help you lose weight if you follow a few guidelines.
First of all, you need to make your own homemade chocolate chip cookie mix. There are many recipes online, including my own, but in reality you only need about 2 cups of almond flour, about two eggs, and about three and a half cups of sugar.
Since these cookies are mostly made without sugar or flour, they’re actually very low-carb and sugar-free. There are many ways to eat a cookie.
One way that I like is to eat a chocolate chip cookie and add nutmeg, cinnamon, and a small piece of lemon zest in the middle. This will give you a delicious cookie that is both rich and also goes great on dates.
There are many different versions and combinations to choose from. Here are a few suggestions.
Keto Chocolate Chip CookiesCourse: DessertCuisine: AmericanDifficulty: Easy
An ultra luxurious keto cookie! These almond flour cookies have a cookie-dough “ish” texture and are a great keto snack to keep on hand. 3 NET CARBS PER COOKIE
1/4 cup butter softened
3 tablespoons coconut oil
1/4 cup monk fruit sweetener
1 teaspoon vanilla
2 teaspoon grass fed gelatin or sub 1/3 teaspoon agar agar – see notes
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 cups almond flour
1/3 cup sugar free chocolate chips or sub chopped 90% dark chocolate
- Preheat oven to 350º F.
- Add the butter, coconut oil, and sweetener to a bowl, and whip together with a hand mixer. Alternately, use a stand mixer to combine.
- Next, add in egg, vanilla, gelatin, baking soda, and salt. Use the mixer to beat together well.
- Add the almond flour, and then use a spoon to combine with the wet ingredients. Stir until all the almond flour is mixed in.
- Add sugar free chocolate chips, chopped dark chocolate, or a combination of both, depending on your preference. Mix in.
- Use a tablespoon to scoop heaping tablespoons of batter, and roll into balls.
- Place on the cookie sheet with at least 2 inches separating each cookie dough ball.
- Using hands or the bottom of a flat measuring cup, flatten cookies to desired shape. Slightly thicker cookies will have a chewier, softer texture.
- Bake cookies for 9 minutes. They will look underbaked at this point, but when they cool will have a chewy, cookie-dough type texture (which is perfect in my opinion!). Baking the cookies longer gives the cookies a crunchier texture on the outside.
- Store in the refrigerator or freezer for best results, wrapped in airtight plastic or in a reusable container.
Reference : blissfullylowcarb.