Diy and ideas
These are the best keto chocolate chip cookies that I’ve ever had. Sugar free, low carb, and gluten free.Whether you have sweet cravings every now and then, or you’re looking for a quick healthy snack to grab any time of the day, these low carb chocolate chip cookies will satisfy them both. The dough is made using almond flour, and can be easily adapted for a paleo diet by replacing one of the dough ingredients — butter — with coconut oil.
The texture of the cookies is chewy and soft, with a slight springy texture, but with a firm base so it doesn’t crumble. The recipe doesn’t skimp on chocolate — that would be blasphemous — so you’ll find that every bite comes with a densely chocolate taste. The chocolate should be chopped up finely, similar to the size of chocolate chips, so that you can more evenly incorporate them into the dough. It also makes it easier to form cookie shapes without large chocolate chunks jutting out. I like to use a variety of sizes — some smaller than chip size, some larger — so that every once in awhile you get a large bite of dense chocolate goodness.
Keto Chocolate Chip Cookies (Low Carb Recipe)
The best recipe for low carb / keto chocolate chip cookies, made using almond flour and a sugar free sweetener.
Prep Time 30 minutes
Cook Time 20 minutes
Servings 20 servings
Calories 110 kcal
Ingredients
2 cups blanched almond flour
1 large egg
4 ounces dark chocolate finely chopped (about 1 cup)
1/2 cup powdered erythritol sweetener
1/4 cup unsweetened almond milk
3 tablespoons salted butter softened to room temperature
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Instructions
- In a mixing bowl, use an electric hand mixer to beat the egg until well-mixed, 1-2 minutes on low. Add softened butter, erythritol, and vanilla extract, then beat together for 1-2 minutes.
- In a separate bowl, combine almond flour and baking soda, stirring until well-mixed.
- Read full recipes here >> savorytooth.com/chocolate-chip-cookies/
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Source
diyandideas2019.blogspot.com
Bridgette Brock
Wednesday, March 20, 2019