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I’ve been searching for recipes that I can tweak to make keto/low carb. With the holidays quickly approaching I know I’m going to want cookies to take to holiday gatherings and family get-togethers so I thought I’d start working on some recipes that would be keto friendly/low carb. I found several recipes for a flourless double chocolate chip cookie today, which I knew would be an easy recipe to tweak. I think they turned out really well. You could add pecans, walnuts, coconuts, or even a spoonful of natural peanut butter to the batter to vary the taste. In fact, I may post several variations of this cookie later…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 55 minutes ]
- 1 1/2 egg whites
- 1/3 cup cocoa powder
- 1/4 tsp salt
- 3/4 cup + 1/2 tsp powdered Swerve divided
- 1/4 cup Lily’s Chocolate Chips
- 1/2 tsp vanilla extract
Preheat oven to 350 degrees.
Line cookie sheet with parchment paper and grease with cooking spray.
If you don’t use parchment paper be sure to grease cookie sheet generously with cooking spray.
Combine powdered Swerve (reserving 1/2 tsp), salt, and cocoa powder.
Stir in egg whites, vanilla, and Lily’s Chocolate Chips (the batter will be very thick).
Spoon the batter into 10 mounds and allow cookies to rest for a few minutes before baking.
Bake for 10-12 minutes.
Allow cookies to cool before removing from baking sheet.
Transfer to cooling rack.
When cookies are cooled, sprinkle the remaining 1/4 tsp powdered Swerve on top.