In a double boiler over low heat, melt 1 package of ChocZero Sugar-Free Dark Chocolate Chips. Remove from heat and set aside to cool to lukewarm. Beat butter and …
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So butter is an essential ingredient. First, you’ll beat the softened butter with the keto sweeteners then blend in the egg. In a separate mixing bowl, combine the almond flour, whey protein, peanut flour, baking soda, and salt. Then add this dry mix into the butter mixture. The cookie dough should be fairly stiff.
The combination of butter and Brown Swerve gives these low-carb chocolate chip cookies a soft texture. The addition of stevia glycerite rounds out the sweetness. They have a nice buttery flavor and the nut flours are not overpowering because of the added vanilla whey protein.
There are also exciting low-carb cookie recipes like pistachio cookies and pumpkin spice snickerdoodles. All the recipes are keto-friendly and gluten-free. Most of them are very easy, using only one bowl and ready in under an hour.
You’ll want to make a large batch of these low carb chocolate chip cookies as the dough freezes well and can be frozen in scoops. This helps with portion control as you can bake only a few at a time. You can even just bake up a few in the toaster oven.