Keto Chocolate Chip Cookies (blissfullylowcarb)

By ctaubenheim

Ingredients

• 1/4 cup butter, softened
• 3 Tbsp coconut oil
• 1/4 cup monk fruit sweetener
• 1 egg
• 1tsp vanilla
• 2 tsp gelatin
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 2 cups almond flour
• 1/3 cup sugar free choc chips
• or sub chopped 90% dark
• chocolate

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350. 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 overbaked at this point, but when they cool will have chewy, cookie dough type texture. Baking the cookies longer gives the cookies a crunchier texture on the outside

Step 2

Store in the refrigerator or freezer for best results, wrap in airtight plastic or in a reusable container.

Step 3

Cookies using all sugar free choc chips have 1 net carb per cookie. Adding 85% or 90% dark chocolate will raise the total net carbs to 2-3 per cookie.

Step 4

Nutrition: Cal 154; Carbs 5g; Protein 4g; Fat 14g; Sat Fat 6g; Cholesterol 18mg; Sodium 141mg; Potassium 28mg; Fiber 2g; Sugar 2g; Calcium 43mg; Iron 1mg