Whisk together almond flour, rice flour, baking powder, and salt in a large bowl; set aside.
Recipe
Primary Media
Description
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
Ingredients
Quantity | Ingredient | Add |
---|---|---|
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 kosher 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
- Whisk
- 2 large bowls
- Electric mixer
- 2 large rimmed baking pans
- Parchment paper
- Wire cooling rack
Directions
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.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 15mg
- Sodium: 80mg
- Total Carbohydrates: 14g
- Protein: 3g