You learned about sugar and flour this week, so here’s the perfect opportunity to stock up on a few essential keto ingredients and put your new knowledge to good use! These keto cookies feature three types of sugar substitutes (brown sugar alternative, erythritol, and Choc-Zero maple syrup), two keto-friendly flours (almond and flax), and satisfaction that will reassure you that a delicious, healthy future lies ahead.
More Mojo Chocolate Chip Cookies
These crispy-edge, soft-center cookies can be stored covered at room temperature for 1 week or frozen for 1 month.
MAKES 12 COOKIES
1 Cookie: 154 Calories, 4g Net Carbs, 14g Fat, 3g Protein
5½ Tbsp salted butter, ideally room temperature, plus more for greasing
1/3 cup Sukrin Gold brown sugar alternative or Swerve Brown Sugar
1/3 cup granular erythritol (we like Swerve or Lakanto brand)
½ Tbsp ChocZero maple syrup or sugar-free pancake syrup
1½ tsp vanilla extract
1¼ cups almond flour
1 Tbsp ground flaxseed or flax meal
1½ tsp baking powder
4 Tbsp shredded unsweetened coconut
½ tsp salt
½ cup sugar-free chocolate chips (we like Lily’s)
Preheat oven to 325°F. Line 2 baking sheets with parchment paper or silicone baking mats or grease them with butter.
In the bowl of a stand mixer fitted with the whisk attachment (or with a bowl and electric hand beater), cream the butter and brown and granulated sweeteners on high speed until well combined. Add the egg, maple syrup, and vanilla extract and mix on medium speed until combined.
In a separate large mixing bowl, combine the almond flour, ground flaxseed, baking powder, shredded unsweetened coconut, and salt. Stir until combined.
Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips.
Place 12 even spoonfuls (about 1 Tbsp each) of cookie dough on the prepared baking sheets 1½ inches apart.
Bake until the cookies are browned on the bottoms, 12 to 15 minutes. Let cool for at least 5 minutes.
Recipe courtesy of Keto4Karboholics.com
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