Chocolate Chip Cookies - 2 Net Carbs!
These low-carb chocolate chip cookies are low-carb, gluten-free, and easy to make! Recipe from Jennifer Blanz with a little tweak here and there.
Prep Time 10 mins Cook Time 12 mins Total Time 22 mins
Servings: 12-15
Equipment
Cookie Scoop
Ingredients
¾ cup Softened butter or coconut oil
⅔ cup Swerve
2 Eggs
2 tsp Vanilla Extract
3 cups almond flour
½ tsp Baking soda
½ tsp Kosher salt
½ 9 Ounce Bag Sugar-free or Semi-sweet Chocolate Chips
Instructions
Pre-heat oven to 350F
Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined
Add 2 eggs and vanilla and mix until combined
Combine almond flour, baking soda, and salt in a medium bowl
add dry ingredients to wet ingredients and mix until combined
Fold in Lily's Chocolate Chips
Scoop 12-15 cookies onto a lined baking sheet (you may need 2 depending on how big your sheets are). Flatten them out by pressing down on the top slightly
Bake for 10-12 minutes
Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air-tight container.
