Make the chocolate chip keto cookie dough. Beat in eggs, vanilla, and blackstrap molasses, then almond flour, just a bit at a time, and finally xanthan gum. TIP: There is a right way to add the almond flour and xanthan gum. Add the almond flour gradually, 1/2 cup at a time.
This will vary on the recipe, but a traditional chocolate chip cookie has around 20g net carbs per cookie. Save Recipe! 1/2 Cup Pecans chopped. Optional Dry ingredients. In a medium bowl, combine almond flour (1 3/4 Cup), xanthan gum (1 teaspoon), baking powder (1 teaspoon), and salt (1/4 teaspoon). This opens in a new window. Wet ingredients.
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.
One thing that’s hard to get right in low carb baking is that perfect cookie texture. Most low carb cookies are cake-like or so crumbly that they fall apart when you take a bite. Sometimes, they are overly dry and taste like sawdust! The reasons for less than perfect keto cookies are the limits of low carb flours and the absence of sugar.