Keto Chocolate Chip Cookies {1g Net Carbs Per Cookie!}

 These amazing Keto Chocolate Chip Cookies are here to satisfy your cookie cravings! Firm on the outside, chewy on the inside, and only 1g net carbs per cookie — what’s not to love?

Are you ready for fluffy Keto Chocolate Chip Cookies that are firm on the outside, soft on the inside, and a mere


1g net carbs per cookie?! I’ve been working hard to make an absolutely delicious keto cookie recipe for you that will satisfy all your chocolate chip cookie cravings.

I’ve tried a lot of keto cookie recipes that leave a bit to be desired, but this recipe comes out fantastic every time thanks to a specific combination of ingredients and a specific (but easy!) process. Follow it to the letter and you won’t be disappointed. I still can’t believe each cookie contains only 1g net carbs. I may or may not have been known to eat these low carb cookies for breakfast a few times… my excuse is that they’re high in fiber. 😉


Ingredients

6 tbsp butter softened

4 tbsp cream cheese softened

3/4 cup Swerve Confectioners

3 tbsp Swerve Brown

2 large eggs

2 tbsp heavy whipping cream

1 tsp vanilla extract

1/2 cup coconut flour

1/2 tsp baking soda

1/4 tsp salt

1 1/2 tsp Glucomannan (konjac) powder

1/2 cup ChocZero milk chocolate chips


Instructions

Preheat oven to 350 F.

In a large bowl or bowl of a stand mixer, combine butter, cream cheese, Swerve Confectioners, and Swerve Brown. When adding the Swerve Brown, sprinkle it on top of the other ingredients to make sure it evenly distributes when mixing.

Mix on medium-high for 5-6 minutes until fluffy.

Then, add one egg and mix it in on low. Add the second egg and do the same.

Add heavy whipping cream and vanilla extract, scrape down the sides of the bowl, and mix on low until well combined.

In a small bowl, thoroughly combine the coconut flour, baking soda, salt, and Glucomannan powder. Add the dry ingredients to the wet and mix in on low for 30 seconds until combined.

Fold the chocolate chips into the cookie batter.

Using a medium cookie scoop (1 1/2 tbsp), scoop 21 cookies onto two non-stick cookie sheets.

Gently flatten each cookie to approximately 2” in diameter and 1/2” thick.

Bake for 12-14 minutes until the cookies have started to lightly brown around the edges. Do NOT overbake! The cookies will still seem soft on top and will firm up as they cool.

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