Instructions. Preheat oven to 325° F. Line a baking sheet with parchment paper and set aside. In the bowl of an electric mixer, cream shortening/coconut oil and Splenda at low …
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Preheat the oven to 350°F/175°C. Let the dough stand for 5 minutes. Line a baking sheet with baking paper. Shape the cookies with wet hands (they will hardly melt in the oven) or form …
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The first step to making truly delicious low carb almond flour chocolate chip cookies is creaming together your butter and sweetener. This is the main reason why butter is highly recommended for this recipe, if you can. Creaming butter and sugar is a classic step in many traditional cookie recipes, because it creates air pockets and better texture.
Keto or Low Carb Chocolate Chip Coconut Cookies made with almond flour and no added sugar. They are light, soft, and yummy. Small bites of heaven that are indulgent yet guilt-free! Cookies? I love them all. But let’s get real, they can expand your waistline like no other treat.
Since almond flour is made from ground blanched almonds, we can that say our Chocolate Chip Coconut Cookies are flourless cookies. They are also dairy-free and paleo! You can add dark chocolate chips into the batter, or cut some extra calories by using a few chips as a topping for these low carb cookies.
Fold in chocolate chips and pecans. Scoop the dough onto a rimmed baking sheet. Flatten the tops of your cookies and place them in the fridge for 1 hour. Bake for 15-18 minutes. Can you Freeze Low Carb Chocolate Chip Cookies? Absolutely! These chewy keto chocolate chip cookies freeze oh-so-well.