Perfect Low-Carb Chocolate Chip Cookies

You already know that Lee loves sweets. To help him stick with our keto diet, I am always looking for the perfect sweet treats. I made other keto chocolate chips cookies, and they were ok. Then I started playing around with the recipe and landed on this! These are rich, delicious, and just sweet enough to please my sweet-tooth! (These cookies have about 6 carbs.)

Perfect Low-Carb Chocolate Chip Cookies

1/2 C unsalted butter, melted

3/4 C Swerve confectioners sugar

2 eggs, whisked

1 tsp vanilla extract

1 1/4 C almond flour

1/4 c coconut flour

2 tsp baking soda

1/2 tsp xanthan gum

1/2 tsp pink Himalayan salt

1 1/2 c Lily’s (stevia-sweetened) dark chocolate chips

Preheat oven to 350. Line 2 baking sheets with parchment paper.

In a large bowl, mix together the melted butter, sweetener, eggs, and vanilla.

In another bowl, mix together almond flour, coconut flour, baking powder, xanthan gum, and salt until combined. Add the dry ingredients to the wet, and mix until fully combined. Gently fold the chocolate chips into the mixture.

Using your hands, tablespoon, or a small ice cream scoop (1”) to scoop balls and place on prepared baking sheet. Flatten them slightly. The cookies will not spread out much, so they can be spaced fairly close together. Repeat with all dough.

Bake 12-14 minutes, until golden brown.

Let cool on baking sheet for about 5 minutes before transferring them to a wire cooling rack.

Store cookies in an airtight container at room temperature for about a week.

Can you smell them baking?!!