These keto chocolate chip cookies are so easy to make with only 1 bowl and 2 net carbs per cookie! Oh, yes!
Ingredients - (cca. 21 servings)
Preheat oven to 350F
Add softened butter (or coconut oil) and swerve sweetener in a stand mixer (or hand mixer with a large bowl), mix on medium until combined
add 2 eggs and vanilla and mix until combined
combine almond flour, baking soda, and salt in a medium bowl
add dry ingredients to wet ingredients and mix until combined
Fold in Lily's Chocolate Chips
Scoop 18-21 cookies onto a lined baking sheet (you may need 2 depending on how big your sheets are). Flatten them out by pressing down on the top slightly.
Bake for 10-12 minutes
Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an airtight container. See notes for freezing instructions.
Here is the list of items & ingredients I use, from Amazon:
Coconut oil - Click here.
Confectioners Swerve - Click here.
Stevia Extract - Click here.
Pure Vanilla Extract - Click here.
Sugar-Free Chocolate Chips - Click here.
Himalayan Pink Salt - Click here.
Cookie scoop - Click here.
Let u know in the comments below if you made it, or share it with us on Instagram!
All rights/credit go to Jeniffer Banz