Keto Chocolate Chip Cookies

As you may know, we have been dabbling in the Keto Diet. Basically, for us, this means eating lower carbs. We don’t go crazy or anything we just try to avoid things with a billion carbs in them. Things like cookies.

The average Toll House chocolate chip cookie has about 12-14 carbs. It may not seem like that much to some but if you can eat more than a few you’re in trouble. Especially, considering even healthy things like vegetables have carbs in them.

FYI, most people on Keto try to eat less than 50g of carbs a day.

SO I decided to try my hand at some Keto Chocolate Chip Cookies to keep my sweet tooth in check. These guys have a guestimated amount of 1-3 carbs per cookie which isn’t too bad at all!

To make these Keto Chocolate Chip Cookies, I lessened the carbs by using alternative flours and sugars like Swerve.

Swerve is a sugar replacement that has low calories, low carbs (3-4 per serving), and measures just like sugar. It is made from fruits and starchy root vegetables.

Using an erythritol sugar like Swerve is a must! In my experimentation, I found Swerve to have a better overall texture and taste in baked goods than Sucralose. With Sucralose, my cookies turned out drier and denser.

However, using Brown Swerve gives the cookies better coloring (cookies baked with sugar substitutes don’t brown well) AND texture. My Keto Chocolate Chip Cookies are nice and moist on the inside and crispier on the outside.

Do not use a silicone baking mat. It is already hard enough for these cookies to spread, a mat will make it non-existent and increase the baking time.

Keto Chocolate Chip Cookies (Recipes)
  • 1 1/4 cup almond flour
  • 3 tbsp coconut flour
  • 1/2 cup unsalted butter softened
  • 1/2 cup Brown Swerve
  • 1/4 cup Granular Swerve
  • 1 large egg
  • 1.5 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp salt

  1. Preheat oven to 350 degrees. Grease 1-2 baking sheets (do not use a silicone mat) and set aside.
  2. Using a mixing bowl with a paddle, cream together butter and sugars on low. Add in vanilla.
  3. While the mixture is creaming, place all dry ingredients into a medium bowl. Whisk until thoroughly combined. Set aside.
  4. Add the egg to the creamed mixture. Mix on low for 20 seconds.
  5. Continue mixing on low, add in half of the flour mixture until combined. Mix in remaining flour mixture.
  6. Fold in chocolate chips.
  7. Bake for 12 minutes, rotating trays halfway through. Finis.

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