After taking last week off (we were having some renovations done in the house and I didn’t have a kitchen) I was SUPER excited to bring a Keto Chocolate Chip Cookie to you!!! I know that the Keto diet is usually met with apprehension and judgement from those who haven’t tried it, and that’s ok! I’m not here to tell you that the Keto diet is for you. It is, however, the only diet that I’ve been able to do and actually manage my diabetes. I’m not 100% Keto, I’m very much a Dirty Keto/Cheater. On the weekends I’m not watching what I eat, basically because I can’t live life being totally restrictive. Maybe some time down the line I can be, but for now, this lifestyle is working for me. The biggest thing that I’m looking for is cutting out sugar. Carbs usually translate into sugar, so that’s why diabetic have to be careful with their carbohydrate intake, but I’m really worried about actual sugar. So, these cookies are good for cutting out sugar.
THERE ISN’T A SINGLE GRAM OF SUGAR IN THIS RECIPE!!!
So let’s get started.
Here’s what you need:
1 1/4 cups of almond flour
3/4 cups of finely shredded unsweetened coconut (mine wasn’t finely shredded and it turned out fine)
1 tsp of baking powder
1/2 tsp of salt
1/2 cup of butter, softened
1/2 cup of Swerve Sweetener (might want to use a little less, my cookies had the erythritol cooling effect)
2 tsp. of Yacon Syrup or Molasses (this is optional and I added molasses, but I didn’t taste it, so not sure I’d add it next time)
1/2 tsp of Vanilla (ok, so… I couldn’t find the vanilla and thought we were out of it. So I used 1/4 tsp of Almond extract instead. Tasted great!! But I found the vanilla… so…)
1 large egg
1/3 cup of Sugar-free Chocolate Chips (I use Lily’s brand because it tastes just like the regular simi-sweet chocolate chips that you normally use.)
**I got this recipe from my favorite Keto baker, AllDayIDreamAboutFood!! Check her out, she’s amazing!!!**
Start by combining your dry ingredients. I apparently didn’t combine them well enough because I would get bites of just baking powder. And if that’s never happened to you, be glad. The baking powder causes this numbing feeling on your tongue and its gross. I used a wisk, I think next time I’ll use a fork to really get things mixed up.
Next, cream together the Swerve and the butter. The Swerve will be a little more granulated than regular sugar, so it’s ok if it’s not completely smooth.
Add your egg and vanilla (or almond, whatever).
I realized that I missed the molasses so I added it here. You should have added it to the butter and Swerve.
Fold your wet into your dry.
Add in the chocolate chips.
Then scoop the dough onto a lined baking sheet. Using a silicone baking sheet is highly recommended because it helps these cookies to bake evenly.
You’ll want to push the dough into disks. Put the cookies in a preheated 325 degree oven for 12-15 minutes.
They come out looking amazing!!! You do need to let them cool completely before removing. They are really mushy when they come out and need the time to harden.
They definitely hit the spot. It’s not something I’d make all the time because the ingredients can get expensive. But when I have a hankering for a chocolate chip cookie, these will hit the spot!!!
I hope that you try them!!! Let me know what you think!!!
With Light and Love,
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