Keto Chocolate Chip Cookies
Keto Chocolate Chip Cookies are low-carb delicious and make the perfect after dinner Keto Dessert.
INGREDIENTS
- 1/2 Cup Lily's Milk Chocolate Chips
- 1 1/3 cup almond flour
- 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 sticks unsalted butter (room temperature)
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 teaspoons Pyure Stevia Powder (1/4 teaspoon at a time to desired sweetness)
INSTRUCTIONS
- Preheat oven to 375 degrees.
- In a medium bowl whisk together the almond flour, baking soda, baking powder, and the salt.
- Using a hand mixer or a stand mixer combine butter and stevia until blended a little thick.
- Add the vanilla extract and the egg and beat on medium speed until creamy.
- Add the dry ingredients and the chocolate chips to the wet ingredients and mix until combined.
- Scoop two tablespoons of cookie dough onto a silicone baking dish or a baking sheet with parchment paper. Space the cookies about two inches apart because the cookies will spread.
- Slightly flatten each cookie and then add them to the freezer for about 20 minutes or until cool to the touch.
- Remove from the freezer and bake them in the oven for about 10 to 12 minutes or until they begin to turn golden brown.
- Allow cookies to cool completely before serving.
MACROS
Servings: 14 Serving Size: 1
Carbs: 6 grams | Protein: 2 grams | Fat: 5 grams
Recipe Notes: You can store these in the fridge in a zip lock bag for up to a week (if they last that long)!
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