How to make low carb chocolate chip cookies! This soft and chewy low carb chocolate chip cookie recipe is perfect for the ketogenic diet, they’re gluten free, and dairy free too. These are literally the BEST chocolate chip cookies you’ll ever make with ONLY 1 NET CARB.
THINGS I USED IN TODAY’S CHOCOLATE CHIP COOKIE RECIPE:
Sugar-Free Chocolate Chips: https://amzn.to/2Hb0xud
Super-fine Blanched Almond Flour: https://amzn.to/2uR5NAu
Coconut Oil: http://amzn.to/2GDb5SE
Food Scale: http://amzn.to/2stDBTb
Large Baking Sheet: http://amzn.to/2GGVlOF
Big Pyrex Bowl: http://amzn.to/2tUZv2F
LOW CARB CHOCOLATE CHIP COOKIES RECIPE:
3/4 Cup (84g) Super-Fine Blanched Almond Flour
2 Tbsps (28g) Erythritol
2 Tbsps (28g) Melted Coconut Oil
1 Large Egg Beaten
1 Tsp Vanilla Extract
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
Pinch of Salt
1/3 Cup Sugar-Free Chocolate Chips
Pre-heat oven to 325 Degrees
Add all ingredients to a large bowl and mix until a cookie dough forms
Once combined, line a baking sheet with parchment paper, and add the cookies using a cookie scoop (around 12 cookies) to the baking sheet
Bake for around 10-12 minutes.
The cookies should be golden brown on top (and soft to the touch, NOT FIRM)
Once the cookies are done baking let them cool down completely in the cookie tray itself (they’ll firm up as they cool)
Once cooled, store in an air-tight container for several days.
LOW CARB CHOCOLATE CHIP COOKIES MACROS:
*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
Free 20 Mug Cakes E-Book: http://bit.ly/WeeklyRecipeNewsletter