These keto chocolate chip cookies are so soft and full of yummy chocolate chips.
They are especially good dipped in almond milk.
Very easy to make with only a few ingredients, and can be whipped up for family or get-togethers
in no time.
**The key to these chocolate chips that are not in the video is let them cook for about 5 minutes then take a bottom of a glass and smash them down so they are perfectly sized, or else they will stay in the ball form**.
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Serves 12
Each serving is 1 cookie: 2.3 net carbs, 17.3 grams fat, 4 grams protein, and 168 calories
Ingredients:
3/4 cup Swerve confections sweetener
1 1/2 cup almond flour
1/2 cup butter, softened
1/4 tsp. sea salt
1/2 tsp xanthan gum
1/2 tsp baking powder
1 egg
1 tsp vanilla
3/4 cup Lily’s sugar-free chocolate chips
DIRECTIONS:
- Preheat oven to 355 degrees.
- Place parchment paper or a silicon pad in a large cookie sheet.
- Add and ix all of the ingredients together in a large bowl.
- Roll out 12 even sized balls and place on cookie sheet, if you can not place all on the cookie sheet, make them in two batches.
- Place in the oven and cook for 10 minutes, after 5 minutes of cooking, take a glass and smash each cookie lightly, and continue to bake for 5 more minutes.
- Cookies should be lightly brown, remove from oven and cool.
- Enjoy!!
