Keto Chocolate Chip Cookies
Ingredients:
1 ½ cups almond flour
½ cup melted butter
¾ cup Lakanto golden monkfruit sweetener
1 teaspoon vanilla extract
1 egg
½ teaspoon baking powder
½ teaspoon xanthan gum
¾ cup Lily’s chocolate chips
A pinch of salt
Instructions:
Pre-heat your oven to 350°. Line a baking sheet with parchment
paper. I used my KitchenAid mixer , but
you can use a hand-mixer also. Combine
melted butter, Lakanto monkfruit sweetener, vanilla and the egg until
combined. Add the almond flour, baking
powder, xanthan gum and the pinch of salt to the wet mixture. Mix until well combined and thick. Fold in the chocolate chips. Then roll into balls and place of the baking
sheet. Mines were 1 ½ inches to 2 inches
in diameter. This made 14 cookies for
me. Bake for 10-14 minutes until they
are your desired doneness. Keep in mind
that these have a different texture than regular cookies. These stay pretty soft on top. I took mine out when I could tell the bottoms
were turning golden brown. These are
good hot or cool. Pick your poison! I stored in an airtight container once they
were cool, but they didn’t last long in my house!
My cookies netted just under 3 net carbs per cookie. Download Cronometer to plug your ingredients
and figure out your nutrition info.
Enjoy!!