Name: Keto-Chip Cookies
Ingredients: 1 ½ cups Almond Flour; 2 tbsp Coconut Flour; ½ tsp Salt; 1 tsp Baking Soda; ½ tsp Baking Powder; ¼ tsp Xanthan Gum; 1 stick Butter, room temperature; ¾ cup Monk Fruit; 2 Eggs; 2 tsp Vanilla; 2 tbsp Heavy cream or Unsweetened Almond Milk Creamer; ½ tbsp Molasses (optional); 5 drops Stevia; 1 cup Lily's Dark Chocolate chips, or as much as desired

AuthorJaxCategoryDesserts & Pastries

Yields1 Serving

Dry Ingredients

1 ½ cups Almond Flour

2 tbsp Coconut Flour

½ tsp Salt

1 tsp Baking Soda

½ tsp Baking Powder

¼ tsp Xanthan Gum

Wet Ingredients

1 stick Butter, room temperature

¾ cup Monk Fruit

2 Eggs

2 tsp Vanilla

2 tbsp Heavy cream or Unsweetened Almond Milk Creamer

½ tbsp Molasses (optional)

5 drops Stevia

1 cup Lily's Dark Chocolate chips, or as much as desired

Directions

Preheat oven to 375 degrees Fahrenheit

Stir together all the dry ingredients in a large bowl. Set aside.

In a separate, smaller bowl, cream together the butter and monk fruit using an electric mixer. Mix in the eggs, vanilla, heavy cream, stevia drops, and molasses.

Combine the wet ingredients and the dry ingredients until just combined. Fold in the chocolate chips.

Line two baking sheets with parchment paper. Scoop out tablespoon-sized balls of dough onto the sheets. Bake for 12 minutes or until cookies are brown on the bottoms. Let cookies cool for 5-10 minutes before removing from the sheet.

Ingredients