Chocolate Chip Cookies
Looking for a good low carb chocolate chip cookie recipe? Baked goods can be hard to adapt to keto style, but I’m really happy with how well these turned out. They are remarkably like real chocolate chip cookies. Maybe a little too good. You may be compelled to eat more than you should.
I used whey protein powder from Winco’s bulk section and Hershey’s sugar free chocolate chips for the nutritional info.
Remember, these are not “low cal”, they are “low carb”. Only 4 net grams of carbs per cookie instead of 15 with the traditional toll house recipe.
I know many people say not to count the carbs, or only count half the carbs, from the sugar free chocolate chips because of the sugar alcohol properties. That sounds like some sort of magic mumbo jumbo and I’m not sure if I believe it. It also varies depending on which sugar alcohol is used to sweeten them.
For this recipe, the nutritional info includes the carbs from them. If you use sugar free chocolate with Erythritol you can, supposedly, not count any of the carbs from it.
- 1 cup Butter
- 1 1/2 cups Splenda
- 1 1/2 t Blackstrap molasses
- 2 Eggs
- 1 cup Almond flour
- 1 cup Whey protein powder
- 1/8 cup Ground flax seed
- 1 t Baking soda
- 1 t Salt
- 1 cup Sliced almonds
- 8 oz Sugar free chocolate chips
- Preheat oven to 375 degrees.
- Cream butter, Splenda and molasses with electric mixer.
- Add eggs one at a time and beat well after each addition.
- In another bowl, combine almond flour, protein powder, ground flax, baking soda and salt. Add mixture 1/3 at a time, beating well after each addition.
- Stir in nuts and chocolate chips.
- Cover cookie sheet with foil and spray with nonstick cooking spray, or use non-stick foil. Drop by spoonful onto cookie sheet, or use a small ice cream scooper to make small, evenly sized cookies. Slightly flatten top of cookies by hand.
- Bake for 8 minutes or until golden brown. Place on wire racks to cool.