Keto Chocolate Chip Cookies
Oven: 350F
1/2 cup butter, melted
1/2 cup Swerve Confectioner’s sweetener (we used generic monk fruit blend)
1/4 cup Pyure Organic Bakeable blend sweetener (we used allulose)
2 large eggs, whisked
1 tsp vanilla extract
1 1/4 cups almond flour
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp pink Himalayan salt
1 1/2 cups Lily’s stevia-sweetened dark chocolate chips (one 9 oz bag)
Note: We use two different sweeteners so that you won’t taste any bitterness or oversweetness from just using one.
* In a large bowl, whisk together the melted butter, Swerve Confectioners Blend and Pyure Keto sweeteners, eggs and vanilla until fully combined.
2 large eggs, whisked
1 tsp vanilla extract
1 1/4 cups almond flour
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp pink Himalayan salt
1 1/2 cups Lily’s stevia-sweetened dark chocolate chips (one 9 oz bag)
Note: We use two different sweeteners so that you won’t taste any bitterness or oversweetness from just using one.
* In a large bowl, whisk together the melted butter, Swerve Confectioners Blend and Pyure Keto sweeteners, eggs and vanilla until fully combined.
* In a separate bowl, mix together the flours, baking powder, xanthan gum, and salt until combined.
* Add the dry ingredients to the wet ingredients and mix until it’s fully incorporated.
* Using a spatula, gently fold Lily’s chocolate chips into the cookie dough until it’s evenly combined.
* Using your hands, roll about a 1-inch ball of cookie dough and place it on a baking sheet that has been lined with parchment paper or a silicone mat.
* Slightly flatten each cookie to form the shape of your cookies. These cookies will not spread much when baked.
* Bake in the preheated oven for 12 to 14 minutes, until golden brown.
* Allow the cookies to cool for about 5 minutes before transferring them to a wire rack to cool completely.
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