I don’t usually get cravings while eating low-carb, as my blood sugar levels remain steady and keep hunger at bay. This week, though, I bought some chocolate chip cookies at the local school’s bake sale for my kids and they looked so delicious that I could barely keep my hands off them! I knew that there was nothing for it but to whip out this Low-Carb Chocolate Chip Cookie recipe to satisfy my craving.

Low-Carb Chocolate Chip Cookies

Ingredients:

1 ¼ cup almond flour
3 tbsp coconut flour
½ tsp baking soda
½ tsp sea salt
1 large egg
2oz unsalted butter (57g), softened
1 tsp vanilla extract
½ cup erythritol & ½ tsp liquid stevia (or equivalent sweetener)
½ cup 85% cocoa dark chocolate chopped

Instructions:

Preheat the oven to 350 (180 C).
In a small bowl, place the almond flour, coconut flour, baking soda and salt.
In a large bowl, cream the butter, egg, and vanilla extract with an electric mixer or handheld beater until smooth.
Add the sweetener and mix in with the beater.
Add the dry mixture to the butter mixture and mix until combined.
Add the chopped dark chocolate.
Roll 2 tablespoonfuls of the mixture into balls and place on baking trays lined with parchment paper. Press to flatten. Bake for 10–12 minutes or until golden. Allow to cool on the trays for a few minutes and then transfer to a wire rack to cool completely.

Makes 12

Per serving (1 cookie): 154 Calories; 13.3g Fat; 4.0g Protein; 16.0g Total Carbohydrate; 10.8g Fiber; 5.3g Net Carbs

Low-Carb Chocolate Chip Cookies
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1
  • Calories: 154
  • Fat: 13.3
  • Net Carbohydrates: 5.3
  • Fiber: 10.8
  • Protein: 4.0
Recipe type: Desserts & Sweets, Snacks
Cuisine: Low-Carb
Prep time: 
Cook time: 
Total time: 
This easy chocolate chip cookie recipe will satisfy any sweet cravings. Make a batch and hide in the pantry!
Ingredients
  • 1 ¼ cup almond flour
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 large egg
  • 2oz unsalted butter (57g), softened
  • 1 tsp vanilla extract
  • ½ cup erythritol & ½ tsp liquid stevia (or equivalent sweetener)
  • ½ cup 85% cocoa dark chocolate chopped
Instructions
  1. Preheat the oven to 350 (180 C).
  2. In a small bowl, place the almond flour, coconut flour, baking soda and salt.
  3. In a large bowl, cream the butter, egg, and vanilla extract with an electric mixer or handheld beater until smooth.
  4. Add the sweetener and mix in with the beater.
  5. Add the dry mixture to the butter mixture and mix until combined.
  6. Add the chopped dark chocolate.
  7. Roll 2 tablespoonfuls of the mixture into balls and place on baking trays lined with parchment paper. Press to flatten. Bake for 10–12 minutes or until golden. Allow to cool on the trays for a few minutes and then transfer to a wire rack to cool completely.
Notes
Nutritional information is for 1 cookie.

 

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