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.
The amount of molasses per cookie ends up being just a few drops, not significantly altering carb count. These keto chocolate chip cookies have only 4 grams net carbs each! But if you’re seriously averse to molasses or are following very strict keto, you could sub a bit of maple extract for a similar flavor.
They beat all the chocolate chip cookies in the neighbourhood because of my mum's secret ingredient: double (heavy) cream. It makes them taste richer, creamier and infinitely more yummy. This is how I made my mom's cookies low carb and sugar free: I replaced the wheat flour with almond flour and the brown sugar with erythritol.
⅓ Cup Sugar-Free Chocolate Chips - These are great! Once combined, line a baking sheet with parchment paper, and add the cookies using a cookie scoop (around 12 cookies) to the baking sheet Bake for around 10-12 minutes. The cookies should be golden brown on top (and soft to the touch, NOT FIRM)