Keto Chocolate Chip Cookies Food

KETO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and erythritol until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk almond flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips. , Preheat oven to 325°. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using a wet finger, press down on cookies to flatten. Bake until edges are lightly browned, 7-10 minutes. Cool completely on pans on wire racks.

LOW CARB KETO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350˚F.
• Line a baking sheet or cookie sheet with parchment paper. Set aside.
• In a large mixing bowl whisk together the eggs, butter, heavy cream, and vanilla.
• Whisk in the sweetener.
• In a separate bowl combine almond flour, baking powder, and salt; whisk to incorporate.
• Add the flour mixture to the egg mixture and stir to combine.
• Fold the chocolate chips into the batter.
• Pinch off enough cookie dough to make about 1 ½-inch balls.
• Transfer cookie balls to prepared baking sheet and arrange them 3-inches apart.
• Using the palm of your hands, or the bottom of a drinking glass, flatten the cookie balls to desired size. The cookies will not spread while baking.
• Bake cookies for 14 minutes, or until golden on top. Start checking for doneness at around the 12-minute mark.
• Remove from oven and let stand on baking sheet for 2 minutes.
• Transfer to a wire rack to cool.
• Serve.

CHEWY KETO CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond butter, eggs, sweetener, cocoa powder, vanilla extract, and salt in the bowl of a food processor; pulse until a dough forms.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the preheated oven until edges are firm, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

KETO PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine peanut butter, almond flour, sugar substitute, oil, eggs, vanilla extract, baking powder, xanthan gum, and salt in a bowl. Add chocolate chips and peanuts. Mix until a stiff cookie dough comes together.
• Spoon out 1 to 2 tablespoons of dough for each cookie and form into balls; place on a baking sheet. Flatten balls in a criss-cross pattern with a fork.
• Bake in the preheated oven until golden, 12 to 15 minutes.

THE BEST KETO CHOCOLATE CHIP PEANUT BUTTER COOKIES. SERIOUSLY

Steps:

• Preheat oven to 375 and set aside a greased cookie sheet.
• In one mixing bowl combine the coconut flour, almond flour, xantham gum, salt, baking soda, unsweetened coconut, dry pudding mix, coffee and cinnamon in one bowl. I've found that mixing the dry ingredients with my hands or sifting them really helps eliminate any extra clumps and helps aid in the awesomeness of the cookie. Set the bowl of dry ingredients aside.
• In a mixer add the butter and mix by itself until the butter is creamy and the color slightly changes to more of an off white yellow. Approximately 3 minutes.
• In the creamed butter bowl mix the peanut butter and both swerve granulated and Swerve brown sugar. Whisk 4 eggs together in a separate bowl. Add the whisked eggs, vanilla and almond extract to butter mixture until smooth.
• Slowly cup by cup mix the dry ingredients in with the wet ingredients.
• Hand mix the chocolate chips into the wet ingredients.
• I've found that freezing the dough for 15 min prior to baking has provided me with easier dough to work with.
• Place cookies on greased cookie sheet making rolling them to 1 1/2 balls.
• Take a fork and slightly press down on the cookie. These cookies barely expand. Don't be afraid to place them closer together on the cookie sheet.
• Bake at the 15 minutes.
• Allow them to cool and enjoy!