How to make Keto / Low Carb Chocolate Chip Cookies скачать в хорошем качестве

How to make Keto / Low Carb Chocolate Chip Cookies

Crispy on the outside, soft, buttery and full of chocolate chips on the inside. These Keto/Low Carb delights make eating a cookie a little less guilty. Ingredients: 2 Cups (200 grams) Almond Flour. Because the almond flour has more moisture it is best to weigh if possible. ½ teaspoon Baking Soda ¼ teaspoon salt ¾ cups Brown Calorie Free Sweetener with a hint of Molasses (I used Truvia Sweet Complete) 1 large egg ½ cup better, melted but cooled ½ teaspoon vanilla extract ½ cup sugar chocolate chips ¼ cup chopped Pecans/Walnuts (optional) Cooking Instructions: Preheated 325 F oven. Large baking sheet(s) lined with parchment paper. I use a 1 tablespoon cookie scoop and get 2 dozen cookies. In a large bowl add the almond flour, baking soda and salt, whisk together to incorporate, add the brown sugar and stir to combine. Add the cooled melted butter, the egg and the vanilla, stir to combine. Stir in the chocolate chips and nuts if using. Refrigerate dough for 15 minutes (While not completely necessary I find it helps to roll the cookies). Using a spoon or cookie scoop, roll into ½ inch balls and place on a cookie sheet at least 2 inches apart. Lightly press each ball with the palm of your hand to about ¾ inch thick. Bake for 15-18 minutes (tops should be light golden brown). Remove from the oven and let cool completely on the cookie sheet (the cookies will be very soft till cooled). 0:00 - Intro & Ingredients 3:02 - Mixing the Ingredients 9:15 - Forming the Cookies 11:29 - Baking 13:16 - Cooking Time!!!