Quick and easy low-carb coconut flour chocolate chip cookies are perfect to enjoy with a cup of coffee, or pop one in your children's school lunch box. Servings: 10 cookies. NET carbs: 1.8g. Author: Libby Jenkinson. Prep Time 5 minutes. Cook Time 10 minutes. Total Time 15 minutes. Category: Cakes and desserts.
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Preheat oven to 350F. Line two cookie sheets with non-stick silicone baking mats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray. In a large bowl, combine the flour, baking soda and salt and stir to blend. In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light
This is THE BEST EASY Keto Chocolate Chip Cookie Recipe! If you've ever wondered how to make low carb chocolate chip cookies from scratch, in less than 5 min
1/4 cup water. 3/4 teaspoon apple cider vinegar. 2 cups low carb baking mix. 1/8 teaspoon salt. 1 teaspoon baking powder. 1 cup low carb chocolate chips. Instructions. Combine all ingredients (except chocolate chips) in a mixing bowl and mix or knead until you have a soft, just-slightly-sticky dough. Fold in the chocolate chips.
Make the cookies a bit smaller for better portion control. You might also begin with a delicious ice cream base and add cookie dough bits for another truly delicious low-carb ice cream and cookie duo dessert. Low-carb cookie dough ice cream. 6 g. Keto ice-cream sandwiches. 5 g.
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Almond flour is a favorite low-carb flour alternative for baked goods. For quite a few reasons, it is the best choice and one of the few options that can stand alone in a recipe. Coconut flour can work, but it doesn't bind well and should be combined with almond flour (1/4 cup of coconut flour for 1 cup almond flour). Other options, such as psyllium husk and ground …
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How to make Keto Chocolate Chip Cookies. Preheat your oven to 180C/355F. Line a cookie sheet with parchment paper and set aside. In a mixing bowl, add the brown sweetener, gelatin, vanilla, and butter. Mix well before adding the eggs and mixing again. Add the almond flour and mix through.
Preheat oven to 350 degrees Fahrenheit. Cream the butter and both sugars in a large bowl. Beat with electric mixer until smooth. Add the egg, egg whites, salt and the vanilla. Beat well. In a smaller bowl, combine the dry ingredients (flour, ground oatmeal and baking soda). Slowly add the dry items into the larger bowl and beat with electric
Instructions: Preheat oven to 350F. Line an 8×8 inch pan with parchment paper. In a bowl combine the almond flour, coconut flour, salt, and baking powder. set aside. Using an electric hand mixer beat the eggs and sweetener together. Add the almond butter, butter and vanilla extract. Combine.
In two batches add the dry ingredients to the wet and combine until uniform. Fold in the chocolate chips. Using a cookie scooper or spoon scoop out 16-20 cookies onto your baking sheets, depending on your cookie size preference! Bake the cookies at 350 for 15 minutes or until golden brown on the top.
Use a rubber spatula to scrape the sides of the bowl and beat in the egg and vanilla extract. Scrape the sides of the bowl again and add the remaining dry ingredients except for the chocolate chips. Beat on high speed until everything is incorporated and a sticky dough forms. Beat in the chocolate chips.
Semisweet chocolate chips are a crowd-pleaser, especially if you are trying to cater to younger palates. However, if you want to make your cookies "pop" with a more sophisticated flavor, then you should opt for bittersweet chocolate which is around the 70 percent range (and happens to be Choi-Rodriguez's personal preference).
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They say there is nothing better than a warm chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection. A perfect crispy top that will pop right off (the proper way to eat a muffin ...