The Best Soft Keto & Low-Carb Chocolate Chip Cookies.

The Best Soft Keto & Low-Carb Chocolate Chip Cookies. -

The Best Soft Keto & Low-Carb Chocolate Chip Cookies.

Keto & low-carb chewy and gooey, chocolate chip cookies. Perfect for parties and birthdays.

I am so excited to bring you another delicious keto cookie recipe. A nut-free keto cookie recipe.

These Keto Chewy Chocolate Chip Cookies are made using coconut flour, but in such a small amount they do no turn out dry or coconut tasting.

The dough is sticky mixed with sweetener, eggs, fat and my secret ingredient… gelatin! Chopped up low carb chocolate makes the perfect melty pools of chocolate and these are just soft and melt in your mouth out of the oven, and chewy and chocolatey once they cool down.

 

The Best Soft Keto & Low-Carb Chocolate Chip Cookies.

 

Ingredients

2 large eggs

1 teaspoon pure vanilla extract

⅓ cup granulated erythritol or other low-carb sweeteners

¼ cup (½ stick) unsalted butter, ghee or coconut oil, softened

⅓ cup plus 3 teaspoons coconut flour

1 tablespoon unflavored grass-fed beef gelatin

½ teaspoon baking soda

Pinch of fine Himalayan salt

1 (4-ounce) bar stevia-sweetened semisweet baking chocolate, finely chopped, or ½ cup stevia-sweetened semisweet chocolate chips.

 

The Best Soft Keto & Low-Carb Chocolate Chip Cookies.

 

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

 

INSTRUCTIONS

 

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, whisk the eggs with a fork or wire whisk until frothy. Add the vanilla extract, erythritol, and fat and whisk until well combined.

Add the coconut flour, gelatin, baking soda, and salt to the wet ingredients. Using a rubber spatula, mix the ingredients together until a dough forms.

Fold the chopped chocolate into the dough.

Using a medium-sized cookie scoop or a tablespoon, scoop up a rounded tablespoon of the dough and shape it into a 1-inch ball. Repeat with the rest of dough, placing the dough balls on the lined baking sheet, 2 inches apart. (You should have a total of twelve.)

Using the palm of your hand, gently flatten the balls so they are about a ½ inch thick. Bake for 8 to 10 minutes, until the edges are lightly browned.

Remove the cookies from the oven and let them cool to room temperature on the baking sheet before handling. The more they cool, the chewier they will be. Store in an airtight container at room temperature for up to 5 days.


Substitutions: If you do not have gelatin on hand, you may use unflavored collagen peptides or hydrolysate for the added nutritional benefit and the cookies will turn out perfect, though not quite as chewy as when made with gelatin.

 

The Best Soft Keto & Low-Carb Chocolate Chip Cookies.

 

Per Cookie: Calories 63  | Fat: 5.6 g, | Protein 2.4g | Total Carbohydrates: 2.6g |  Dietary Fiber: 1.7g | Net Carbs: 0.9g | Erythritol: 7.2g

 

See this new recipe. Learn step by step this tasty Low carb & Keto Peanut and Chocolate Pie that will guarantee please the whole family.






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