Keto Chocolate Chip Cookies – The Best of Both Worlds!
Hey there!
I’m very excited to share my latest discovery with you – Keto Chocolate Chip Cookies! As
someone who loves their sweet treats, I’ve been on a mission to find a healthier alternative that
doesn’t compromise on taste.
Traditional chocolate chip cookies are packed with sugar and wheat flour, which can wreak
havoc on our bodies. But with a few simple swaps, we can enjoy all the deliciousness without
the guilt!
The secret is in using almond flour instead of wheat. Not only is it low-carb and gluten-free, but it also provides a wonderfully moist and fluffy texture if you add some coconut flour and fiber. To improve the sweetness, I’ve experimented with sweeteners like stevia and monk fruit. But I’ve found that sugar alcohols like erythritol taste most like real sugar. These little guys are not actually sugar or alcohol – your body can’t even utilize them! Instead, any that do get absorbed just get excreted through your kidneys. And the ones that don’t get absorbed? They act as prebiotics, getting fermented by the awesome bacteria in your gut.
The only folks who might want to avoid sugar alcohols are those dealing with SIBO or candida overgrowth. But for everyone else, these sweeteners can be an amazing way to enjoy tasty treats without the blood sugar spike. How cool is that?
Here is the recipe ingredients:
1 ¼ cup almond flour
¼ cup coconut flour
1 Tbs psyllium husk flour (or the Prebiotic Fiber from our online store)
!/4 cup powdered erythritol (or 2 tsp monk fruit or stevia plus 1 tbsp honey)
1 large egg
½ cup butter or coconut oil (melted)
½ cup sugar free chocolate chips
½ tsp vanilla extract
½ tsp baking soda
½ cup chopped walnuts or macadamia nuts (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the almond flour, coconut flour, chocolate chips, powdered sweetener, baking powder, and salt.
3. Add the melted coconut oil or butter ,egg, and vanilla extract to the dry ingredients, and mix until well combined.
4. Use a cookie scoop or spoon to portion out the dough onto the prepared baking sheet, leaving enough space between each cookie.
5. Flatten each cookie slightly with the back of a spoon.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
I can’t wait for you to try these cookies. They’re a total game-changer and will have you
wondering how you ever lived without them. Whip up a batch today and enjoy every last bite –
guilt-free!
Cheers to healthy indulgence!
