KETO/ LOW CARB CHOCOLATE CHIP COOKIES

 TODAY WE ARE MAKING KETO OR LOW CARB CHOCOLATE CHIP COOKIES
SO LETS GET STARTED


1 CUP ALMOND FLOUR
4 TBSP BUTTER
1 LARGE EGG
1/2 CUP ERYTHRITOL( I USE SWERVE)
10 DROPS LIQUID STEVIA
1/2 TSP BAKING SODA
1/2 TSP BAKING POWDER
1 TSP VANILLA EXTRACT
1/4 TSP XANTHAN GUM
1 OZ UNSWEETENED BAKERS CHOCOLATE
1/4 TSP SALT
*** I AM USING LILYS CHOCOLATE INSTEAD OF BAKERS CHOCOLATE AND IF YOU DO FIND LILYS JUST DON'T ADD THE LIQUID STEVIA

 COMBINE THE ALMOND FLOUR, BAKING SODA, BAKING POWDER, XANTHAN GUM AND SALT IN A BOWL AND SET ASIDE

MELT BUTTER IN A SEPARATE BOWL

 THEN ADD VANILLA EXTRACT, LIQUID STEVIA ( IF USING), ERYTHRITOL, AND AN EGG TO THE MELTED BUTTER AND COMBINE

 ADD THE DRY INGREDIENTS TO WET INGREDIENTS IN TWO BATCHES AND MIX AND MAKE SURE THERE ARE NO CLUMPS

 HERE IS THE SECOND BATCH

 HERE IS WHAT IT LOOKS LIKE WHEN ITS COMBINED

CUT THE BAKERS CHOCOLATE INTO AS BIG PIECES AS YOU WANT. AND ADD IT TO BATTER AND COMBINE

 MAKE SURE THAT YOUR OVEN HAS BEEN PREHEATED TO 350 AND PLACE PARCHMENT PAPER ONTO A BAKING SHEET.

USING A COOKIE SCOOPER OR I JUST USED AN ICE CREAM SCOOP AND PLACE ONTO THE COOKIE SHEET
THIS SHOULD MAKE ABOUT 12- 13 COOKIES. YOU DO NOT NEED TO PRESS THEM OUT BECAUSE THEY WILL SPREAD IN THE OVEN

PLACE INTO THE OVEN AND
BAKE FOR 20 - 25 MINUTES

LET THEM COOL FOR 15 MINUTES AND ENJOY
AS THEY COOL THEY WILL HARDEN

THESE ARE SO DELISH. I JUST MADE ANOTHER DOUBLE BATCH FOR THE NEXT COUPLE OF WEEKS FOR ME AND MY HUSBAND.


MAKE SURE TO HIT THAT FOLLOW BUTTON TO THE RIGHT
YOUR FRIEND
BEAUTY MAKEUP AND A GIRL
LAURIE ANN