KETO CHEWY CHOCOLATE CHIP COOKIES

KETO CHEWY CHOCOLATE CHIP COOKIES

Keto Chewy Chocolate Chip Cookies – Perfectly chewy and gooey, low carb chocolate chip treats.

Treats, treats, treats! Yell it with me! I am so eager to present to you another scrumptious keto treat formula. A without nut keto treat formula at that.

Be that as it may, this time, it is a formula from my overly capable companion Cristina. She is the culinary expert behind the famous blog The Castaway Kitchen. We met online through web based life, and a mutual love of blogging about genuine sustenance. From that point, it transformed into a genuine companionship when we met in Maui.

You must love any companion that appears with a new clump of low carb treats to your first gathering. It was love at first chomp! In addition to the fact that Cristina makes delightful keto treats, yet she additionally makes some mind blowing appetizing formulas too. Truth be told, she just thought of her first cookbook. Make certain to peruse about it underneath before jumping directly to the sweet treat!

KETO CHEWY CHOCOLATE CHIP COOKIES

Also try our recipe : PALEO PUMPKIN BARS

INGREDIENTS

  • 2 large eggs
  • 1 teaspoon pure vanilla extract ( I use this brand)
  • ⅓ cup granulated erythritol or other low-carb sweetener (I use this brand)
  • 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 (I use this brand)
  • 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 (I use this brand)

INSTRUCTIONS

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Fold the chopped chocolate into the dough.
  5. Using a medium-sized cookie scoop or a tablespoon, scoop up a mounded 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.)
  6. Using the palm of your hand, gently flatten the balls so they are about ½ inch thick. Bake for 8 to 10 minutes, until the edges are lightly browned.
  7. 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.


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