Whisk together almond flour, rice flour, baking powder, and salt in a large bowl; set aside.
Who knew how easy it was to make Keto Chocolate Chip Cookies from scratch? This sweet keto dessert comes together in just 45 minutes.
Servings and Ingredients
|1 ½ c. Good Graces gluten-free almond flour|
|1 tbsp. gluten-free white rice flour|
|1 tsp. Hy-Vee baking powder|
|½ tsp. Hy-Vee ksoher salt|
|¾ c. Swerve brown sugar replacement|
|¾ c. Full Circle Market organic creamy almond butter|
|¼ c. Wholesome allulose zero-calorie sweetener|
|2 Hy-Vee large eggs|
|2 tbsp. Full Circle Market organic refined coconut oil|
|1 tsp. vanilla extract|
|½ c. Lily's no-added-sugar semisweet style baking chips|
Things To Grab
- 2 large bowls
- Electric mixer
- 2 large rimmed baking pans
- Parchment paper
- Wire cooling rack
Beat brown sugar replacement, almond butter, allulose sweetener, eggs, coconut oil, and vanilla in a large mixing bowl with an electric mixer on medium for 2 minutes or until smooth and creamy. Slowly beat in almond flour mixture; beat on medium for 2 minutes, scraping side of bowl occasionally. Stir in baking chips. Cover and refrigerate 30 minutes.
Preheat oven to 350 degrees. Line 2 large rimmed baking pans with parchment paper. Drop about 2 tablespoons dough 2-inches apart in prepared baking pans; gently press down each to flatten slightly.
Bake 10 to 12 minutes or until edges are lightly browned. Cool in pans for 2 minutes. Transfer cookies to wire rack and cool completely.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 15mg
- Sodium: 80mg
- Total Carbohydrates: 14g
- Protein: 3g