Double Chocolate Chip Cookies – Keto, Low Carb & Gluten Free

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There are few smells in the kitchen that rival fresh baked chocolate chip cookies!   They are so easy to make and you can make them any size you like.  I prefer them on the smaller side.  And the best part: they are only 2 net carbs for 3 mini cookies!

Makes 42 mini cookies

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Ingredients

1 1/4 cups almond flour

2 tablespoons almond butter (see my recipe for homemade almond butter )

2 tablespoons unsweetened cocoa powder

3 teaspoons vanilla extract

1 egg

1/2 cup, plus 1 tablespoon Swerve (granular) Sweetener (or Erythritol )

1/3 cup organic virgin coconut oil , melted

1/2 teaspoon baking soda

1/2 cup chocolate chips (stevia sweetened, I use Lily’s )

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Preparation

Add the almond flour, salt, baking soda and cocoa powder in a bowl.  Whisk by hand to combine.

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In a separate bowl, add the egg, vanilla, almond butter, coconut oil and mix using a whisk, until well combined.

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Add the chocolate chips into the dry ingredients, then combine with the wet ingredients.  Cover and refrigerate for 30 minutes.

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Preheat oven to 350F.

Scoop (I use a mini-cookie scoop) your cookie dough onto a cookie sheet lined with parchment paper or a Silpat, flatten the tops slightly.

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Bake for 11 minutes (8-10 for a more chewy texture) and allow to for a few minutes before.  Enjoy!

Note:  These are not overly sweet, so if you like more sweetness, just add a little more swerve or erythritol.  You can also add more chocolate chips or chunks if you prefer.

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Serving Size: 3 mini cookies

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5 from 1 vote
Double Chocolate Chip Cookies - Keto, Low Carb & Gluten Free
Prep Time
5 mins
Cook Time
11 mins
Total Time
16 mins
 
There are few smells in the kitchen that rival fresh baked chocolate chip cookies! They are so easy to make and you can make them any size you like. I prefer them on the smaller side. And the best part: they are only 2 net carbs for 3 mini cookies! Makes 42 mini cookies
Course: Dessert
Servings: 14
Ingredients
  • 1 1/4 cups almond flour
  • 2 tablespoons almond butter see my recipe for homemade almond butter
  • 2 tablespoons unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 1 large egg
  • 1/2 cup + 1 tbsp Swerve (granular) Sweetener (or Erythritol )
  • 1/3 cup organic virgin coconut oil melted
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips stevia sweetened, I use Lily’s
Preparation
  1. Add the almond flour, salt, baking soda and cocoa powder in a bowl. Whisk by hand to combine.
  2. In a separate bowl, add the egg, vanilla, almond butter, coconut oil and mix using a whisk, until well combined.
  3. Add the chocolate chips into the dry ingredients, then combine with the wet ingredients. Cover and refrigerate for 30 minutes.
  4. Preheat oven to 350F.
  5. Scoop (I use a mini-cookie scoop) your cookie dough onto a cookie sheet lined with parchment paper or a Silpat, flatten the tops slightly.
  6. Bake for 11 minutes (8-10 for a more chewy texture) and allow to for a few minutes before. Enjoy!
Recipe Notes

Note:  These are not overly sweet, so if you like more sweetness, just add a little more swerve or erythritol.  You can also add more chocolate chips or chunks if you prefer.

 

Products used in this recipe: 

Bob's Red Mill Super Fine Almond Flour

Island Fresh Organic Virgin Coconut Oil

Ghiradelli Unsweetened Cocoa Powder

Swerve (granular) Sweetener

Lily's Dark Chocolate Chips

 

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Debra

Wow, just made them. Very creamy tasting. EXCELLENT!