I FINALLY MAKE THE MOST AMAZING KETO CHOCOLATE CHIP COOKIE – AND YOU CAN’T EVEN TELL THEY ARE KETO!!! NO ARTIFICAL SWEETENER AFTERTASTE OR NUT FLOUR FLAVORING!
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My older keto chocolate chip cookie recipe was already pretty amazing and had a ton of 5 star reviews! Check it out here:
But I’m always striving for perfection when it comes to recipes, so I made it even better – at least IMO! Let me know what you think. Make them both and let me know who the winner is.
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KETO CHOCOLATE CHIP COOKIES
Makes 18 cookies
1 cup almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar free sweetener
1 teaspoon vanilla extract
1/4 cup ChocZero chocolate chips
1️⃣ 00:38 – Preheat oven to 350 degrees. Line cookie sheets with parchment paper. Set aside. To a medium bowl, whisk together almond flour, coconut flour, baking powder, baking soda and salt. Set aside
2️⃣ 01:17 – In a separate large bowl, cream together softened butter with sugar free sweetener until fluffy using an electric mixer. Mix in egg and vanilla.
3️⃣ 01:48 – Slowly mix in dry ingredients. Once combined, stir in chocolate chips.
4️⃣ 02:33 – Using a 1 inch cookie scoop or tablespoon, scoop out a ball of cookie dough and place on the parchment line baking sheet. Flatten the ball down by pressing on the dough with a spatula or the back of a spoon. Space cookie dough about 1 inch apart. Bake at 350 degrees for 8 to 10 minutes
5️⃣ 02:57 – Remove cookies from the oven and continue to let sit on the baking sheet for 2-4 minutes. Cookies will continue to harden and bake as they cool. Once cool enough to handle, transfer to a wire rack to cool further.
MACROS (per cookie)
Total Carbs 3.6g
Net Carbs 1.2g
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Music is from Epidemic Sound
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