Chocolate chip cookies are a big favorite in the Keto community. These delicious, low carb treats, are the a perfect recipe to make for any occasion, or on a Sunday when you’ve got a little extra time, even though they take only 20 minutes.
Bon Appe Keto Soft Chocolate Chip Cookies
Please leave butter out for at least 2 hours to soften. Double sift your flour before hand with a flour sifter or mesh strainer. Chop chocolate bar into small chunks – you should yield about 100 chunks from one 3oz bar.
Line cookie sheets with parchment paper and set aside.
Beat together butter and both the white granular Swerve and the Brown Swerve using a stand mixer with a paddle attachment on medium-high speed for about 1 minute or until well combined.
With mixer still running, add only 1 Egg and let beat for about 1 minute.
Turning the mixer off and scrape the bowl.
Add the second Egg and Vanilla and turn the mixer back on for 1 minute.
Turn off your mixer and add the double sifted Almond Flour, Baking Powder and Baking Soda.
Turn on mixer at medium speed and let run for about 1-2 minutes until it forms a dough ball.
Turn off mixer and remove bowl.
Using a spatula, stir in Chocolate Chunks and chopped Pecans (if desired), until well combined.
Using a Cookie Scoop, scoop dough onto parchment lined cookie sheets. Place 9 dough balls to a sheet and spread out with equal distance between cookies and edges of the sheet.
Place cookie sheets in oven, one sheet on each rack and bake for 7 minutes.
Rotate the cookie sheets, top to bottom and then turn them around, front to back for even browning, and bake for another 7 minutes.
Remove from oven and let sit for 2 minutes before transferring to a cooling rack using a spatula.
Store in air tight container at room temperature for up to a week.
You can also refrigerate for up to 2 weeks, or freeze for up to … I really don’t know how long they last in the freezer as they’ve never made it to the freezer in our home. You’ll have to let me know! This recipe yields 18 cookies