@Living Our Best Life Here is the recipe, from his web page that is linked in the description: If you're looking for the best soft and chewy keto chocolate chip cookies recipe, you've found it! In fact, these cookies are so good my friends and family can't tell the difference between these low carb chocolate chip cookies, and "regular" high carb ones. And, even better yet, each cookie has LESS THAN 1 NET CARB. Author: The Diet Chef Prep Time: 10 Cook Time: 10 Total Time: 20 minutes Yield: 12-15 Cookies Category: Dessert Method: Baking Cuisine: Keto Low Carb INGREDIENTS 1 Large Egg 1 ¼ Cup (140g) Blanched Almond Flour ½ Tsp. Baking Soda 5 Tbsps. (70g) Softened Butter Heaping ⅓ Cup (80g) Brown Swerve Heaping ⅓ Cup (55g) Confectioners Swerve 1 Tsp. (3-4g) Pure Vanilla Extract ½ Cup (85g) 0 NET CARB Chocolate Chips Generous pinch of Salt INSTRUCTIONS First, preheat your oven to 325 °F. Sift the almond flour through a sieve and into a medium-sized bowl. Now add the baking soda and a generous pinch of salt. Combine the ingredients thoroughly with a wire whisk and set aside. In a separate larger bowl, add the softened butter. Then, add in the brown swerve and confectioners swerve. Use a hand mixer and cream the butter and sweetener together for 3-5 minutes - making sure to scrape down the sides of the bowl throughout the process. Crack a large room-temperature egg into the bowl and mix. Next, add in the vanilla extract and mix again until everything is well combined. Now, add just half of the dry ingredients into the bowl and mix with a rubber spatula. Once the dry ingredients have been incorporated, add the rest and mix again. Then, fold in the 0 net carb chocolate chips. Refrigerate the dough for 30 minutes. Once the dough is chilled, use a cookie scoop to form 12 equal-sized cookies. You don’t want to crowd your cookies on the sheet so you can use two separate baking sheets for this if necessary. Bake them for 3 minutes, flatten the tops of the cookies with the back of a spoon, and then continue to bake for another 5-7 minutes. The cookies will be extremely soft when they come out of the oven so let those rest for another 30 minutes. Once they’ve had time to set, you can serve and enjoy!
🍪 I haven’t tried this with brown sugar swerve yet, I guess I know what I’m making tonight! I’ve been making the keto connect version and adding gelatin to it with regular granular swerve, they come out so fluffy, which I do like! Do you think gelatin would mess these up? 🍪 I suppose I’ll make it this way first and then experiment.
We gotta start making sugar from fruits or just embrace sugar for what it is. We definitely didn't know how to eat and we're just getting the hang of all the possibilities. These chemical replacements I think are a bad idear, in the long run.
