2 grams net carbs per serving. Keto desserts CAN taste world’s best chocolate chip cookies as good as classic ones.
I’ve tried it with all kinds of desserts, and I love how AMAZING they taste. Simple and easy to find keto ingredients that you probably have in your pantry now! The entire recipe takes less than 12 minutes to make. Crisp edges, soft and chewy in the middle, and loaded with chocolate chips.
These make the ultimate low carb dessert. You can substitute this with tahini. Granulated sweetener of choice- I used allulose, but erythritol or monk fruit sweetener should also work. Vanilla Extract- A must for any good cookie recipe! Keto chocolate chips- The star ingredient- I used homemade sugar free chocolate chips. You can also chop up a keto chocolate bar if you’d like pools of chocolate throughout.
Make the cookie dough: Start by whisking together the cashew butter, sweetener, baking soda, eggs, and vanilla extract, until just combined. Chill the dough: Cover the bowl and refrigerate for 30 minutes. Shape and bake: Now, form 12 balls of cookie dough and place them on a lined baking sheet, and bake or 10-12 minutes. Avoid over mixing the dough, as it can affect how thick they remain, and soft and chewy in the middle.
If you’d like them to keep longer, store them in the refrigerator. How many carbs are in each cookie? There are just 2 grams of carbs in each chocolate chip cookie. Can I make this recipe without eggs? You can replace the eggs with a tested egg substitute. How many carbs are in keto chocolate chips? Depending on the brand, each 1 tablespoon serving of keto chocolate chips has between 1-3 grams of carbs.
Can I substitute the cashew butter? Swap out the cashew butter for almond butter, tahini, or sunflower seed butter. 6 ingredients and made in just ONE bowl! In a large mixing bowl, combine your cashew butter, granulated sweetener, egg, baking soda, and mix until combined. Cover the bowl and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator. Using your hands, form 12 small balls of cookie dough. Place each ball on the lined tray and press each one into a thick cookie shape. Bake for 10-12 minutes, or until the edges just start to brown. Remove from the oven and allow to cool on the tray completely. Replace the egg for an egg substitute.
They will keep longer when stored in the refrigerator. This post may contain affiliate links. I keep coming back to it to make it again. My ingredients were: cashew butter and 1 egg, Monk fruit sweetener, and chocolate chips. I lightly blended, as directed, added half the chips and pressed the other half into the cookie tops. We have restrictive food intolerance in our house, so its hard to find recipes that will work for us.
A nut free cookie, GAPS legal cookie my kid could take to school! Do you by any chance have the metric conversion? Hi Adriana, I don’t- This is something I will include in the future. I enjoy all your delicious recipes!