Chocolate Chip Cookie Low Carb Style

Directions

Blend all the ingredients together well. It will take a little muscle! Roll into a log shape and slice or alternatively, roll into ball shapes and put them on a cake pop stick. Store them in the refrigerator. When choosing chocolate for any keto recipe, make sure that you go with high cocoa ratio. You always want to be baking with cocoa that is above 85% pure. I f you can’t find any Baker’s chocolate (my brand of choice), you can go with some Ghirardelli chocolate bars and break them into small chunks.

Prepare the Supplies!

2 ½ Cup Blanched Almond Flour

1/’4 Cup shelled and chopped walnuts

½ Cup unsalted butter

2 large eggs (optional*)

½ cup erythritol powdered

½ cup dark chocolate chips

½ teaspoon salt

½ teaspoon baking soda

1 tablespoon vanilla extract

C’mon, let’s get cooking!

1.       Preheat oven to 350 degrees F

2.       In a large bowl combine the almond flour, salt baking soda, and erythritol together.

3.       In a separate bowl, melt you butter and mix in the vanilla, dark chocolate chip, eggs and walnut.

4.       Mix the wet ingredients into the dry ingredients until cohesive dough has formed.

5.       Scoop out 1 Tablespoon of dough per cookie, and place flat onto a cookie sheet. You can flatten them a bit if needed.

6.       Bake for 8-10 minutes, or until the edges have turned golden brown. Make sure you keep an eye on them as they can burn quite quickly. 1-2 minutes over will give you a not so great low carb cookie!

7.       Remove cookies from the oven and transfer them to a cooling rack.

8.       Make sure that the cookies remain stable. If they’re moved or disrupted when they’re hot, they will crumble- as they cool they will get firm.

9.       Leave for about 10-15 minutes to fully cool. And eat to your hearts content!

You should have about 18 cookies by the time you finished this, which is great for hoarding to yourself

for future snacks.

Remember, the macros for these are for the entire batch, so for each cookie you are looking around: 170

Calories, 15.5g fat, and 3 Net Carbs. Refrigerator or freezer.

*Most of the low carb chocolate chip cookie recipes I found didn’t have any eggs, so I adapted it to my own tastes. Adding eggs is optional in this recipe, but I highly recommend it. Not only does it bring a little bit of extra protein, but it also helps bind the dough and give a more consistent texture.