BEST Keto Cookies! Low Carb Keto Chocolate Chip Cookies Idea – Sugar Free – Quick & Easy Ketogenic Diet Recipe

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Keto Cookies – Low Carb Keto Chocolate Chip Cookies

Get ready to bake up the BEST keto cookies! Yummy low carb chocolate
chip cookie recipe. Here is a quick and easy homemade chocolate keto
cookie recipe. If you are looking for a tasty keto dessert, treat, snack or even
breakfast then try these AMAZING keto chocolate chip cookies.
EASIEST keto cookie recipe everyone will love. Crispy, crunchy cookies that
are sweet and savory. Healthy, sugar free low carb chocolate chip cookies. Deliciously
moist gluten-free, sugar free, almond flour keto chocolate chip cookies.
Tasty keto cookies you CAN NOT stop eating! BEST keto chocolate chip cookies
that are so delicious. These low carb cookies are easy to make and super yummy.
Check out this simple keto recipe for the BEST low carb cookies.

These chocolate chip cookies are so delicious and make a great sweet treat.
Perfect low carb dessert, snack or treat. Grab some keto essential ingredients
and learn how to make Keto Chocolate Chip Cookies!

Preheat the oven to 400 degrees.
In a mixing bowl, combine the melted butter with the Swerve sugar substitute.
Blend on high until smooth and creamy.

Add in the almond flour, baking soda, baking powder, salt and xanthan gum.
Mix on high until completely combined.

Fold in the baking chips with a spatula until well incorporated.

Form teaspoons of the dough mixture into balls and then flatten to form a
cookie shape. Place the cookies onto a parchment lined baking sheet.
Bake for 12-15 minutes. If you let them get a little more browned, they
become a bit crispier when cooled. If you cook them a bit less, they will be
more of a soft and chewy cookie.

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Keto Chocolate Chip Cookies
Ingredients

½ c Butter unsalted and melted
½ c Swerve sugar substitute
1 Egg
1 ½ tsp Vanilla extract
1 ½ c Almond flour
½ tsp Baking powder
½ tsp Baking soda
½ tsp Salt
½ tsp Xanthan gum
⅔ c Lily’s dark chocolate baking chips

Instructions

Preheat the oven to 400 degrees.
In a mixing bowl, combine the melted butter with the Swerve sugar substitute. Blend on high until smooth and creamy.
Mix in the egg and 1 ½ tsp of vanilla extract, and beat until smooth.
Add in the almond flour, baking soda, baking powder, salt and xanthan gum. Mix on high until completely combined.
Fold in the baking chips with a spatula until well incorporated.
Form teaspoons of the dough mixture into balls and then flatten to form a cookie shape. Place the cookies onto a parchment lined baking sheet.
Bake for 12-15 minutes. If you let them get a little more browned, they become a bit crispier when cooled. If you cook them a bit less, they will be more of a soft and chewy cookie.