A baking sheet of Keto Chocolate Chip Cookies

Hands On:

20 minutes

Total Time:

75 minutes

Serves:

Ingredients

1 ½ cups Good Graces gluten-free almond flour
1 tbsp gluten-free white rice flour
1 tsp Hy-Vee baking powder
½ tsp Hy-Vee kosher salt
¾ cup Swerve brown sugar replacement
¾ cup Full Circle Market organic creamy almond butter
¼ cup Wholesome allulose zero-calorie sweetener
2 Hy-Vee large eggs
2 tbsp Full Circle Market organic refined coconut oil
1 tsp vanilla extract
½ cup Lily's no-added-sugar semisweet style baking chips

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Preparation

Whisk together almond flour, rice flour, baking powder, and salt in a large bowl; set aside.

Beat brown sugar replacement, almond butter, allulose sweetener, eggs, coconut oil, and vanilla in a large mixing bowl with an electric mixer on medium for 2 minutes or until smooth and creamy. Slowly beat in almond flour mixture; beat on medium for 2 minutes, scraping side of bowl occasionally. Stir in baking chips. Cover and refrigerate 30 minutes.

Preheat oven to 350°. Line 2 large rimmed baking pans with parchment paper. Drop about 2 tablespoons dough 2-inches apart in prepared baking pans; gently press down each to flatten slightly.

Bake 10 to 12 minutes or until edges are lightly browned. Cool in pans for 2 minutes. Transfer cookies to wire rack and cool completely.

Nutrition Facts

Serving Size: 1 cookie

Serves: 24

Amount Per Serving
Calories:		110
% Daily Value*
Total Fat: 20g		26%
	Saturated Fat: 2.5g
	Trans Fat: 0g
Cholesterol: 15mg		5%
Sodium: 80mg		3%
Total Carbohydrate: 14g		5%
	Dietary Fiber: 3g	11%
	Sugars: 1g	2%
Protein: 3g		6%