Low Carb Chocolate Cookie Recipe replaces wheat flour with almond flour and processed sugar with erythritol to achieve the feat of being a ketogenic food.
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You also find chocolate chip cookie bars, cookies in a mug, and pumpkin chocolate chip cookies if you like.
Total Servings – 12
Prep Time – 10 minutes
Cooking Time – 10 minutes
Ingredients required low-carb chocolate chip cookie recipe
170 grams of almond flour
127.5 grams erythritol
99 grams of butter (salted)
85 grams of chocolate chips (sugar-free)
1 egg (large)
1 teaspoon vanilla extract
Half a teaspoon of baking powder
[Optional] 1/2 teaspoon xanthan gum
1/4 teaspoon salt
Note: Instead of almond flour, you can also use fine almond flour. However, it results in cookies that are too flat. Neither coconut flour nor coconut oil should be used.
When using xanthan gum, bake the cookies only for 8 minutes. Xanthan gum can be substituted with 1 teaspoon of gelatin. Using liquid stevia or liquid monk fruit shouldn’t be used.
How to Prepare Sugar-Free Almond Flour Cookies
1 – Preheat the oven to 180 0 C.
2 – Melt the butter by microwaving it for about 30 seconds.
3 – Take a mixing bowl and add butter and erythritol into it and beat thoroughly.
4 – Add egg and vanilla extract to the bowl and continue beating for 15 seconds.
5 – Next, add almond flour, baking powder, salt, and xanthan gum to the mixture and continue beating until a smooth dough is formed.
6 – Knead the chocolate chips in the dough.
7 – Divide the dough into 12 balls and place them on a baking tray.
8 – Bake them at 180 0 C for about 10 minutes.
9 – Let it cool, serve and enjoy!
Note: You can also keep it in an airtight container and store up to 7 days.
Nutritional Information Low Carb Chocolate Cookie Recipe
Energy – 168 kcal
Carbohydrates – 2 grams
Fat – 14 grams
Fibre – 1 gram
Protein – 2 grams.