Some days you test a new recipe, take your first bite, and then nod your head thinking… “I am a golden god”. These low-carb chocolate chip cookies will give you that feeling.
The best part is they are easy to make.
Here are the directions:
- ¾ cup Almond Flour (90 g)
- 3 tbsp Erythritol (40 g)
- 3 tbsp Coconut Flour (20 g)
- 4 tbsp Butter (60 g)
- 1 Egg (50 g)
- 1 oz 85% Chocolate (30 g)
- ½ tsp Baking Soda
- 1 tsp Vanilla Extract
- Pinch of Salt
Nutrition (Per Serving)
- Number of Servings – 10
- 133 Calories
- Fat – 12 g
- Protein – 3 g
- Carbohydrate – 4 g
- Fiber – 2 g
- Sugar – 1 g
- NET CARBS – 2 g
- Prep – 10 minutes
- Cook – 15 minutes
- Total – 25 minutes
Let the butter and egg come to room temperature, then mix together with the erythritol sweetener (I like Swerve confectioners brand) and vanilla extract
In a separate bowl, combine the dry ingredients and make sure they are evenly distributed
Chop the chocolate bar into chip-sized pieces
Stir together the dry and wet ingredients with chocolate into a dough
Using a spoon or ice cream scoop, place 10 cookies on a parchment-lined baking sheet
Bake at 350 °F for 12-15 minutes until the edges just begin to brown
These low-carb chocolate chip cookies really hit the spot when you need a sweet fix. Try not to eat them all in one sitting and share the wealth with others, or your future-self.
One of the main reasons low-carb is sustainable for me is the ability to “healthify” the crappy foods that my past-self would eat.
Fats provide plenty of flavor to make up for the texture differences that are hard to re-create.
But these cookies come VERY close to the real thing!