RECIPE:
INGREDIENTS
- 1 1/2 Cups Almond Flour
- 1/2 Cup Salted Butter
- 3/4 Cup Natvia (Or Erythritol)
- 1 tsp Vanilla Extract
- 1 Egg
- 1/2 tsp baking powder
- 1/4 tsp Salt
- 1/2 tsp xanthan gum (optional)
- 3/4 Cup Sugar Free Chocolate Chips
INSTRUCTIONS
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Preheat your oven to 180C (355 F). Zap the butter for 30 seconds to melt, but it shouldn’t be hot.
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Place the butter into a mixing bowl and beat with the natvia. Add the vanilla and egg, mix on low for another 15 seconds exactly.
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Add the almond flour, xanthan gum, baking powder and salt. Mix until well combined.
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Press the dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands.
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Roll the dough to Make 12 balls and place on a baking tray. Bake for 10 mins.
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Let them cool, and serve. Keep in an airtight container.
Keto Chocolate chip cookies are a big favorite amongst the ketogenic community. Low carb cookies are a perfect recipe to make for any occasion, or on a Sunday when you’ve got plenty of time up your sleeve, even though they take only 20 minutes.
Net carbs are calculated by removing both fibre and sugar alcohols. Fibre and sugar alcohols have no effect on insulin, or blood glucose levels, so you will be totally okay to eat these cookies on the ketogenic diet. The total carbs for this recipe are 19g, the fibre is 2.7g, and the sugar alcohol content is 14g.
This means that 2.3g of net carbs is absolutely correct (if using Lilly’s sugar-free chocolate chips).
I hope this clears up some of the confusion for some people.
