This recipe makes plus/minus 18 cookies, and the ingredients include:
- 2 cups almond flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup butter, softened
- 1/4 cup Swerve sweetener
- ½ cup monk fruit sweetener
- 1 egg
- 2 tablespoons heavy cream
- 1 teaspoon vanilla
- ½ bag Lily’s Chocolate Chips
To start in a bowl mix in all the dry ingredients. So the Almond Flour goes in there along with the baking powder and salt. Whisk it all together until it is combined.
In a separate bowl we will be adding in our wet ingredient. We have our butter and then our two types of sugar, the Swerve Sugar and the Monk Fruit. Beat that together until it is combined.
Next we add in an egg and the vanilla flavoring as well as the heavy cream to the second bowl. Beat all of the together with the existing wet ingredients until nicely combined.
Start to slowly add in your dry ingredients into the the wet ingredients while beating and mic everything together.
Now it is time for the chocolate chips. We like the Lily’s brand of Chocolate Chips because there is now extra sugar added but is still sweetened using stevia. Use about half a bag of the chocolate chips for this recipe.
Once you have added in the chocolate chips you just give it a mix to make sure it is all incorporated in properly. And the you are done and ready to scoop!
Scoop them into 1 inch balls (Ice-cream scoop is perfect for this) and space the about an inch to an inch and a half apart in the baking tray. Pop the scooped dough in the tray into the refrigerator for about an hour.
Once you take it out of the refrigerator pop it into the over for about 12 to 15 minutes. Preheat the oven to 350 Degrees. Once baked you will have soft and chewy chocolate chip cookies that are perfect for the keto diet.