Low Carb Chocolate Chip Cookies

Sugar-free cookies are great for Keto because they contain so much butter. Grass-fed butter contains up to 6 times more CLA which can help your body burn fat.

Low carb cookies are actually very simple to translate from a normal recipe to a low carb recipe. All you have to do is substitute flour with either the same amount of almond flour or one quarter as much coconut flour.

Substitute the sugar for something like Natvia or Erythritol and you will have a delicious keto converted recipe.

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keto chocolate chip cookies

Sugar-free cookies are great for Keto because they contain so much butter. Grass-fed butter contains up to 6 times more CLA which can help your body burn fat.

Low carb cookies are actually very simple to translate from a normal recipe to a low carb recipe. All you have to do is substitute flour with either the same amount of almond flour or one quarter as much coconut flour. 

Substitute the sugar for something like Natvia or Erythritol and you will have a delicious keto converted recipe.

Protein

3 g

carbs

2.7 G

fat

10 G

nutrition facts

servings: 12

Nutrition (per cookie)

Calories: 108
Fat: 10g
Protein: 3g
Carbs: 2.7g
Fiber: 1.5g
Net Carbs: 1.2g

INGREDIENTS

x

Ingredients
1 cup Almond Flour
4 tbsp Butter
1 large Egg
1/2 cup erythritol
10 drops Liquid Stevia
1/2 tsp Baking Soda
1/2 tsp Baking powder
1 tsp Vanilla Extract
1/4 tsp xanthan Gum
1 oz Unsweetened Bakers
Chocolate
1/4 tsp salt

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directions

ready in: 50 minutes

Combine the almond flour, baking
soda, baking powder, xanthan gum and salt n a bowl and set aside.
 
Melt the butter in a microwave safe bowl.
Add vanilla extract, liquid stevia, erythritol and an egg to the melted butter and combine.
 
Add the dry ingredients to the wet mixture in two batches and mix thoroughly ensuring there are no clumps of flour.
 
Cut up the bakers chocolate into as big or as little chunks as you want and add it to
the batter. Combine.
 
Place parchment paper onto a baking sheet and using a cookie scoop, place 12-13
cookies onto the baking sheet. No need to press them out – they will spread in the oven.
 
Bake at 350 for 20-25 minutes.
 
Let cool for 15 minutes and enjoy! As they cool they will harden.

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4 Comments

  1. I am allergic to stevia, are there any other replacements?

    • Hi Phil! I am so sorry to hear that – That is very rare! You can certainly try to replace it with a little bit of honey – But be careful! I tbsp of honey is 17g of carbs.

  2. Do you have to use the erythritol and stevia?

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