Seriously the best ketogenic chocolate chip cookies
Adapted from Sugar Free Londoner
I have been searching for a good chocolate chip cookie recipe that is low carb, ketogenic, and gluten free, and I finally found it! I made a few tweaks to this recipe to suit my own tastes, and you can too! Add in nuts, seeds, xanthan gum for fluffiness, or whatever you like!
1 c. almond flour 1 medium egg 2 tbsp. heavy cream 2 tbsp. butter, softened 2 tbsp. Erythritol
2 tbsp. Swerve brown sugar replacement 1 tsp. vanilla extract Brown Sugar Replacement by Swerve 25 g Cacao Nibs (I like the ones by Organic Traditions) 25 gram dark chocolate chips or your favourite dark chocolate bar chopped up into chip-sized chunks (I like Organic Dark Chocolate 70% Cocoa by Green & Black's) Instructions 1. Preheat the oven to 180 Celsius/356 Fahrenheit. Do not use convection bake setting! They will burn! 2. Cream together butter and sweeteners.
3. Sift dry ingredients together (except for chocolate chips and cacao nibs) and mix into creamed mixture.
4. Beat in egg. 5. Let the dough sit for a few minutes so the flour can absorb the moisture 6. Fold in chocolate/cacao nibs. 8. Line a baking sheet with parchment paper. Form dough balls ~1.5 tbsp. in size with your hand or with spoon. Cookies should be pressed to 1 cm thickness. 9. Bake for 13 minutes or until the edges are nicely browned. They are soft when straight out of the oven but firm up as they cool down. If you want a crispy cookie store them in a container with no lid or a loose-fitting lid to allow for air flow, but if you want them soft store in an airtight container.
Nutritional info 1 cookie (recipe makes 17 cookies)
Net calories: 74
Net carbs: 1g
Original recipe by Sugar Free Londoner