Low Carb Chocolate Chip Cookies (2g Carbs!)

by FoodJanuary 28, 20210 Comments

 

Low carb chocolate chip cookies are named after  sweet, chocolate ,delicious in the world of low carb desserts!

Ingredients:

  • 1 cup + 2 tablespoons almond flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter softened
  • 1/4 cup + 2 tablespoons swerve or lakanto 
  • 1/4 cup + 2 tablespoons golden swerve or lakanto 
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup low carb chocolate chips
  • 1/2 cup pecans chopped. optional

Instructions:

  • In a medium bowl, combine almond flour (1 Cup + 2 Tablespoons), xanthan gum (1/2 teaspoon), baking soda (1/2 teaspoon), and salt (1/4 teaspoon).
  • In a large mixing bowl, use an electric mixer to beat together butter (1/2 Cup), granulated erythritol (1/4 Cup + 2 Tablespoons), brown erythritol (1/4 Cup + 2 Tablespoons) and vanilla extract (1 teaspoon). Beat until brown erythritol no longer has clumps.
  • Beat eggs (2), into the butter combo one at a time.
  • With beaters on, slowly add the flour combo to the butter.
  • Stir in chocolate chips (1 cup) and chopped pecans (1/2 cup) *if using*.
  • Use a tablespoon to scoop the dough into balls and place on a plate
  • Place plate in the freezer for 10 minutes.
  • Preheat oven to 375 F.
  • Remove from the freezer and place on a baking sheet, 1" apart.
    FOR SOFT COOKIES: Don't press them down, leave the dough in a ball.
    FOR CRUNCHY COOKIES: Press the dough down to form a flat disc, about 1/2" thick.
  • Bake in preheated oven for 15-17 minutes, or until the tops are golden brown.
  • Allow your cookies to cool on the baking sheet for about 15 minutes before moving them. Enjoy!

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