I found a recipe for low carb chocolate chip cookies online and added a bit of my own flair to it to see how it would turn out. After creaming the butter and powdered erythritol, I added 10 drops of vanilla stevia instead of vanilla extract. I find that mixing different kinds of alternative sweeteners balances sweetness in the end.
Then I used a fork to incorporate the bleached almond flour.
Then I added sugar-free chocolate chips (no aspartame or sucralose here)! Then finished with some coarse sea salt and baked for 14 min. Here were the results:
I actually think you need to have these cookies after they have been hanging out and dried for a bit. When they’re fresh out of the oven, they’re a bit cakey (versus crispy, which is the texture I prefer in a cookie). I’m going to experiment next time with less almond flour and less baking soda and will report back. For now, here’s the recipe with my additions.
Low Carb Chocolate Chip Cookies (Version 1):
Ingredients 1/2 cup softened salted grass-fed butter 1/3 cup powdered erythritol 2 large eggs 10 vanilla stevia drops 2 cups blanched almond flour 1/2 teaspoon baking soda 2/3 cup sugar-free chocolate chips (no aspartame or sucralose)
- Preheat oven to 350º F and spray two baking sheets with coconut oil baking spray. Set aside.
- Using a stand mixer, beat together butter and sweetener. Add eggs one at a time, beating for one minute and scraping the bowl after each addition. Beat in vanilla extract.
- Add almond flour and baking soda and mix until thoroughly combined. Fold in chocolate chips with a spatula.
- Use a tablespoon-size cookie scoop to portion out 18 cookies, dividing them between the two prepared pans. It’s alright if they’re fairly close together because they won’t spread much.
- Bake cookies for 7 minutes, then rotate pans top to bottom and front to back and bake for 7 minutes more. Cool on pans for five minutes, then transfer cookies to a wire rack and cool completely.