Low Carb Recipe Ideas
What a great Cookie, this Low Carb Chocolate Cookie is a keeper. Stewie Poohie one of my Youtube Follower requested for a Low Carb Chewy Chocolate Cookie but I came up with an in between crisp and chewy.
I took many tries to come up with this delicious recipe and I hope you enjoy it as much as my family has.
I made this Low Carb Chocolate Cookie quite sweet so if you want to change 1/2 cup erythritol with 1/3 cup it won’t be as sweet and still delicious.
So lets get started and I will show you how to make them!
2/3 cup (4 oz or 100 grams) sugar free chocolate chips or Lily’s sugar free chocolate chips
2 tablespoon salted butter (1/2 oz or 28.4 grams)
1 egg
1 teaspoon vanilla extract
1/2 cup powdered erythritol ( 2/2 oz or 90.5 grams) (You can cut back to 1/3 cup, 1/2 cup is very sweet)
1/4 teaspoon baking powder
2 tablespoon cocoa powder ( 15 grams)
1/4 cup almond flour (24 grams)
Preheat oven 350 F
Melt chocolate chips and butter in microwave ( it took 40 seconds for mine)
The chocolate is just warm so add the vanilla and beaten egg together, mix well.
In a separate bowl mix the sweetener, baking powder, cocoa powder and almond flour together.
I used my industrial Hamilton Beach Mixer placed the chocolate mixer in the mixing bowl and add the almond mixture to the chocolate, beat slowly until mixed well.
The dough is easy to manage, roll out each cookie. Place on a silicone mat or parchment paper and press with a fork ( dip fork in water to press)
Bake between 10 to 12 minutes, I baked mine 10 minutes, they are very shiny and look like they are not done, but you want them soft.
Remove from oven let cool for 10 minutes then remove to a cooling rack.
The texture of the cookie is not chewy and not crispy, its just a great cookie texture.
I refrigerate mine in a sealed container , it is up to you!
Serving: 19
Yield: 3.6 net carbs
Stay Healthy and Live Well!
Gayle
