I feel like I create my best recipes when I know I am going to share them with our Fittoserve community group. Maybe it’s the pressure to make sure I don’t have a bunch of people trashing my little goodies. Or if it’s because I know Randy will cheerfully eat any treat I bake him. So the need to step up my game is not optional.
However, even though my hubby makes a great guinea pig, there have been some major flops that went straight to the garbage. Ugh, that really hurts because baking with almond, coconut, or other low carb flours are not as inexpensive as traditional ones.
So when I pull out my low carb baking staples, the need to create a delicious treat is on!
This recipe makes 5 dozen cookies, which is a large batch. I personally love to make the dough ahead of time and then freezing the reminder to bake and enjoy at another occasion. Enjoy in good health!
Low Carb Chocolate Chip Cookies
4 sticks of unsalted softened butter
4 cups of sugar substitute (use 5 cups if using swerve)
2 tablespoons of coconut sugar (this is optional but adds a little of the brown sugar taste we get in a regular chocolate chip cookie)
5 cups of almond meal
1 cup of coconut flour
2 teaspoons of baking powder
¼ teaspoon of salt
2 teaspoons of vanilla extract
1 8 ounce bag of sugar-free chocolate chips (these are stevia sweetened chocolate chips)
In a large stand up mixer beat the butter with the sugar substitutes and the vanilla extract. Add the eggs one at a time making sure that everything gets fully incorporated. Next add the almond, coconut flours, baking powder, and salt. Continue to mix just until fully combined. Lastly add the bag of sugar-free chocolate chips.
Allow the dough to chill for at least one hour in the fridge before baking.
Bake in a pre-heated 350 degree oven for about 15 minutes or until lightly brown around the edges.
- Calories 156.4
- Total Carbohydrate 6.4 g
- Dietary Fiber 2.9 g
- Net Carbs 3.5
- Sugars 1.1 g
- Protein 3.8