So over at Peace Love and Low Carb they have a recipe for some Keto Flourless Chewy Double Chocolate Chip Cookies. They are good. Don’t get me wrong. But I don’t mind a little Almond Flour with my cookies or a few other things. I’m also not a huge fan of Erythitrol so I took their recipe and modified it a bit. These are a work still in progress. But It’s getting close.
I might add some more flour. Maybe a little less sweetener. I’m just not sure yet. But while adding almond flour and dropping the Erythitrol for Monkfruit I’m pretty happy about these.
- 2 tbsp(s), Cocoa, dry powder, unsweetened
- 1 tbsp, Butter, melted
- 1 1/2 teaspoon, Pure Vanilla Extract
- 2 Large Eggs
- 2 tablespoon, PB2 Powdered Peanut Butter
- 1/3 cup, Almond Flour
- 1 cup, Justin’s Classic Almond Butter
- 1/2 cup, Lakanto Monkfruit Sweetener
- 1 tsp, Baking Soda
- 2 tbsp(s), Water
- 1/4 cup, Lily’s Dark Chocolate Baking Chips
Mix everything but the chips and blend with a hand mixer or by hand. Then fold in the chips when everything is well combined. Bake at 350 for 10-12 minutes.
I used a 1.5″ cookie scoop (thanks wife for having more kitchen gadgets than I can count). And they came out just the right size. With this size they end up being exactly 20 servings to this recipe. They are awesome warm. I usually nuke them in the microwave for a few seconds in the following days.