Classic Keto Chocolate Chip Cookies
This recipe for keto chocolate chip cookies uses a lupin flour blend to achieve an amazing texture and chew in this low-carb cookie classic!
Ingredients
- 1 cup plus 2 tbsp, lupin flour blend sifted
- ½ tsp baking soda sifted
- ½ tsp salt sifted
- ¼ cup plus 1 tbsp, granulated monk fruit sweetener
- ¼ cup plus 1 tbsp, brown monk fruit sweetener
- ½ cup butter softened
- 1 whole egg
- 1 cup Lily's Semisweet Baking Chips
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375° and line a cookie sheet with parchment paper.
- Sift the lupin flour blend, baking soda, and salt into a mixing bowl.
- In a separate bowl combine the soft butter, brown monk fruit, granulated monk fruit sweetener, and vanilla extract until creamy.
- Add the egg. Stir until incorporated.
- Add the dry ingredients to the wet ingredients and combine, then fold in the chocolate chips.
- Use approximately 1½ heaping tablespoons of dough and form it into a ball. Press it down lightly on the prepared baking sheet. Repeat for each cookie.
- Bake for 9 minutes at 375°, then remove them from the oven and allow them to cool on the cookie sheet for a minimum of 2 minutes before moving them to a wire rack to finish cooling. Until the cookies are fully cooled they will be delicate.
- Enjoy with your favorite low-carb milk!
Notes
Nutrition Information for 1 Cookie:
Calories: 103
Fat: 9g
Net Carbs: 1.6g
Protein: 2g