I am currently loving this cookie, I think it’s my new favorite! Well, at least until my next kitchen experiment. Honestly, I can’t say I have any real method when it comes to creating a low carb treat. It usually begins with me standing in front of my cupboards wondering what I can make with what I have on hand. That and my deep need to come up with something different.
I don’t know about you, but I can get bored easily with foods. So coming up with something new and tasty that doesn’t require some exotic ingredient is vital. Otherwise, it’s never going to happen. Which is why I make it a point to keep my recipes simple and easy to duplicate.
This cookie has a lovely texture and I believe it has to do with the coconut flour and cream cheese combination. Just the small addition of these two ingredients made for a very nice low carb cookie. What’s more it could be customized easily by simply swapping the unsweetened chocolate chips with your favorite flavor extracts.
So let the fun begin and give this simple recipe a try and let me know if it makes it into your low carb cookie jar. Enjoy in good health!
2 sticks of unsalted butter, softened
4 ounces of full fat cream cheese, softened
2 ¼ cup sugar substitute (I like to use Swerve)
3 cups of almond flour
¼ cup of coconut flour
1 ½ teaspoon baking powder
4 ounces of sugar free chocolate chips
Pre-heat oven to 350 degrees. In a large stand-up mixer beat the butter and cream cheese until light and fluffy. Next add the two eggs one at a time mix until fully combined. Add all the dry ingredients making sure that it all well incorporated.
Bake at 350 for 15 to 20 minutes or until lightly brown around the edges. This recipe makes 4 dozen cookies, with 2 net carbs per cookie.
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