Keto Lupin Flour Chocolate Chip Cookies

Keto Chewy Chocolate Chip Cookies from Tara's Keto …

WEBFeb 25, 2021 · Instructions. In a medium-sized bowl, stir together lupin flour, baking soda, xanthan gum, and salt. Set aside. In a large mixing …

1. In a medium-sized bowl, stir together lupin flour, baking soda, xanthan gum, and salt. Set aside.
2. In a large mixing bowl, combine together oil, allulose, and Lakanto golden monk fruit sweetener, egg, and vanilla. With your mixer, mix for 2-3 minutes to allow for the sugar substitute to dissolve. Note: skipping this step will result in a grainy cookie.
3. Blend in the lupin flour mixture until a dough forms and ingredients are completely mixed together. Fold in the chocolate chips. Cover your bowl and allow the dough to rest for 10 minutes. You can also place the dough in the refrigerator and bake up to 36 hours later.
4. In the meantime, with the oven rack in the middle position, heat your oven to 325 degrees.

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Keto Lupin Flour Chocolate Cookie Recipe FATKITCHEN

WEBAug 1, 2021 · Instructions. Preheat Oven to 350°F, and prepare a cookie sheet by lining it with parchment paper or a Silicone Baking Mat (I use …

1. Preheat Oven to 350°F, and prepare a cookie sheet by lining it with parchment paper or a Silicone Baking Mat (I use this Silpat Mat).
2. Sift Your Almond Flour with a mesh sieve into a bowl (and remove remaining large grains of almond flour). Add Lupin Flour to the bowl and whisk to combine. Set Aside.
3. Take 2 Tablespoons (or 28 grams) of the Softened stick of butter, and melt those 2 Tablespoons in the microwave for 15-25 seconds in a small bowl. Add the Cocoa Powder to the melted butter and whisk (or stir with a fork!) to combine until smooth. Set aside.
4. Cream the remaining Softened Butter and Lakanto White Granular Sweetener together with a hand mixer or stand-mixer until smooth and semi-fluffy. Add your Melted butter/Cocoa Powder mix into the bowl and continue to mix until smooth. Add egg yolks, baking powder, baking soda, vanilla extract, and salt and mix briefly. Add in Lupin Flour/Sifted Almond Flour blend and mix until it looks like a uniform dough (it will be sticky and thick). Fold In Sugar-Free Chocolate Chips with a Spatula. Refrigerate dough for 5-10 minutes.

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