WebWe've got easy low-carb cookies packed with chunks of dark chocolate and crunchy pecans enhanced with hints of vanilla, lemon zest and flaky sea salt. Deliciously …
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See Also: Chocolate Recipes, Chocolate Chip RecipesShow details
This recipe for Low Carb Keto Chewy Chocolate Chip Cookies is our best keto version of America’s sweetheart cookie; chewy texture, buttery, vanilla-scented, notes of brown sugar, and stevia-sweetened chocolate chips. Whisk together the almond flour, gelatin, baking powder, and salt in a medium bowl and set aside.
To get soft, chewy and lightly crisp keto cookies keep the following pointers in mind: If you want crisp, soft and chewy you’ll need to use erythritol as your sweetener. Alternatively, xylitol or allulose will taste ‘just like sugar’, but the trade off is that you won’t get any crispness (ideal for purely soft ‘n chewy cookies).
Vegetable shortening helps make your cookies chewier because it helps retain moisture during the baking process. You can opt for a butter-flavored shortening if you want more of that buttery flavoring. The whites of eggs can dry out cookies. Egg yolks contain more fat than egg whites, resulting in more moist and chewy cookies.
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.