Low Carb Chocolate Chip Cookies
Delicious Low Carb Chocolate Chip Cookies that taste just like a choc chip cookie should. So simple to make and just perfect for a chocolate treat.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 150 gms /5.25 oz butter
- 3/4 cup Erythritol
- 2 cups almond meal/almond flour
- 1 teaspoon organic vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon Xanthan Gum
- 1/2 cup dark chocolate choc chips
Preheat the oven to 170 C/338 F Fan forced and line 2 large baking trays with baking paper
Melt the butter and mix in the Erythritol and the vanilla extract.
Combine the dry ingredients and ensure the baking powder is well dispersed. Add the dry ingredients and the egg to the butter mixture, stirring until well combined. Gently fold through the choc chips and allow the dough to sit for 5 minutes.
Depending on the size of the cookies you want, use a teaspoon or tablespoon and create balls out of the cookie dough. Roll into firm balls and squash the balls down into a cookie shape onto the baking paper. Use your hands to shape the edges so they are neater. Note that these won't spread very much so can be reasonably close together.
Bake for 10-14 minutes or until cookies have browned slightly and are cooked through. You may need to rotate or turn the tray if the cookies aren't cooking evenly. Bake for less time for a softer cookie and more time for a crisper cookie.
Allow cookies to cool on the try and then move them to a cooling rack until they crispen up.
Note that pure Erythritol will give you a crispy finish. Using alternate sweeteners will vary the results.
Xanthan Gum will make these cookies chewy. Feel free to omit but the end result of the texture will vary.
I use 85% Lindt Dark Chocolate blocks and chop the chocolate into small bits about the size of choc chips. It's so easy to do and you can also choose how dark you want your chocolate.
Serving: 1cookie | Calories: 170kcal | Carbohydrates: 3g | Protein: 3g | Fat: 15g | Fiber: 1g