Keto Chocolate Chip Cookies

My wife made these super yummy chocolate chip cookies from a recipe she found on the internet. She modified the recipe enough to make it her own though. We hope you enjoy this recipe! It’s totally worth checking out!

Ingredients:

  • 1 large egg
  • 1 ¾ cup blanched almond flour
  • ¼ cup coconut flour
  • ½ cup Lily’s semi-sweet chocolate chips (these are so new that they aren’t even on the Lily’s Sweets website or Amazon). In the meantime you can use a cup of the Lily’s All Natural Dark Chocolate Baking Chips as shown in the “Exotic” Ingredients section near the bottom of this post.
  • ½ cup Splenda (granulated)
  • ¼ cup heavy whipping cream
  • 3 tablespoons salted butter (softened to room temperature)
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • Dash of salt

Directions:

  • Preheat oven to 350 degrees.
  • In a mixing bowl beat egg until well mixed (about a minute or 2).
  • Add softened butter, Splenda, and vanilla extract. Beat an additional 1 – 2 minutes.
  • In a separate bowl combine almond flour, coconut flour, a dash of salt, and baking powder. Stir until well mixed.
  • Combine wet and dry ingredients and beat until it just starts to form a cohesive dough.
  • Add heavy whipping cream and stir until the heavy whipping cream starts to absorb.
  • Stir in the chocolate chips until evenly distributed.
  • Line a cookie sheet with parchment paper or a nonstick baking mat.
  • Shape the dough into 1 to 2 inch balls.
  • Form into cookie shapes and place on parchment paper or a nonstick baking mat about 1 to 2 inches apart. NOTE: Cookies will not expand, so the shape you make them will be very similar to what comes out of the oven.
  • Bake at 350 degrees for about 15 minutes if using parchment paper. Bake for about 17 minutes if using a silicone mat.
  • After the 15-17 minutes we usually kick on the broil option (lowest setting) and brown the tops for about 1 to 1 ½ minutes. Watch them carefully, or they may burn.
  • Once browned removed from oven and let cool for about 10 minutes. We usually have no trouble immediately transferring them to a cooling rack.

Media:


“Exotic” Ingredients Used in this Recipe:

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