FRIJE

Name: Crunchy Chocolate Chip Keto Cookies
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1.25 cup of almond flour; 3 tablespoon of coconut flour; 0.5 teaspoon of salt; 0.5 teaspoon of baking soda; 0.5 teaspoon of xanthan gum; 0.75 cup of butter; 0.5 cup of erythritol; 1 teaspoon of vanilla flavor; 1 egg; 50 g of dark chocolate 85%; 0.5 cup of pecan nut

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Crunchy Chocolate Chip Keto Cookies

They have a delicious buttery taste and with only 2g of net carbs, they are the perfect dessert. I find them even better when made with unsalted butter. I always have ready-to-eat cookies in the freezer. You can also prepare the dough and freeze the formed but unbaked cookies. You can then bake them directly from the freezer. They can be stored in the freezer for up to 3 months.

Vegetarian Gluten free Keto

Course: Snack

Preparation time: 15 minutes

Cooking time: 15 minutes

Rest time: 60 minutes

Instructions

1. 1) In a medium bowl, add almond flour, coconut flour, salt, baking soda, and xanthan gum. Mix well and set aside.
2. 2) Using an electric mixer, cream the butter for 1 to 2 minutes until soft. Add Swerve and beat for about 8 minutes until smooth, creamy, and uniform in consistency.
3. 3) Add vanilla and egg and beat just until the egg is incorporated into the mixture. The texture of the mixture will be slightly grainy.
4. 4) With the electric mixer on low speed, add half of the flour mixture. Once the flour is well incorporated, add the remaining flour.
5. 5) Using a wooden spoon, add chopped chocolate and finely chopped pecans. Cover with plastic wrap and refrigerate for one hour.
6. 6) Preheat the oven to 350°F. Line a baking sheet with parchment paper.
7. 7) Divide the dough into 16 balls (1/8 cup each) and flatten them using a fork. The thinner you make them, the crispier they will be. If you prefer a softer texture, make them thicker. Leave space between the cookies as they will spread during baking.
8. 8) Bake for 10 minutes. They will still be soft when taken out of the oven, but the granulated sugar will solidify and give the cookies a crispy texture as they cool. Transfer the cookies to a wire rack to cool.
9. 9) Store in an airtight container. Freezes well.