Keto Chocolate Chip Cookies - Recipe in the comments!

[lowcarbwithjennifer]

Ingredients
* 3 cups almond flour
* ⅔ cup sugar free granulated sweetener
* ½ teaspoon Baking soda
* ½ teaspoon Kosher salt
* ¾ cup Softened butter or coconut oil, see notes for browned butter
* 2 Eggs
* 2 teaspoon Vanilla Extract
* ½ 9 Ounce Bag Sugar free Chocolate Chips

Equipment
* 2.8 tablespoon (42ML) scoop

Instructions
* Pre-heat oven to 350F (175C) and line line 2, 18x13 inch (46cm x 33cm) half sheet pans with parchment paper or silicone baking mats.
* Combine all of the dry ingredients in a large mixing bowl. Now use a hand mixer to stir in the butter, eggs, and vanilla. Finally, fold in the chocolate chips. Reserve a little for the tops of the cookies, if desired.
* Scoop 18-21 cookies onto the lined baking sheets, about 2-3 inches (5-7.5cm) apart. Flatten them out by pressing down on the top slightly with clean fingers. Press the remaining chocolate chips evenly into the tops of each cookies.
* Bake for 10-12 minutes. The edges and tops will begin to brown.
* Let cool on the cookie sheets for 30 minutes. These will stay soft and delicious for at least 4 days in an air tight container. See notes for freezing instructions.�
Notes
* Brown butter CC cookies: divide the recipe above in half, except for the baking soda and use ½ cup (1 stick) of butter. Brown the butter, make the cookies as instructed, then freeze the formed cookies for 30 minutes before baking.
* Chewy keto chocolate chip cookies: for slightly chewier chocolate chip cookies, you can use Swerve Brown as the sweetener.
* Almond Flour Free Version: So many people cannot tolerate almonds. For an almond flour free version, simply use the same amount of sunflower seed flour. It is comparable in price to almond flour.
* No Lily's Chocolate Chips?: If you are having trouble finding the sugar free chocolate chips, you can use an 85% dark chocolate bar and cut it into chunks. You may need 2.
* Cookie Scoop - Ensures perfectly even keto chocolate chip cookies. I always end up with 21 if I use my cookie scoop. I linked to the one I use in the recipe above.
* Checking for Doneness - These keto cookies get brown on the bottom and slightly brown on the top. Mine have always been perfect after 12 minutes.
* Freezing - I have kept these frozen for months and they still taste great. I freeze them all on the sheet tray for 2 hours, then I put them all in a freezer safe container or bag. I pull one out when I am ready to eat a cookie and they are so good straight out of the freezer.
* Nutrition - Please note, you must subtract the erythritol in the sweetener and the lily's chocolate chips and subtract the fiber to get an accurate carb count. I have done this in my nutrition information.

Servings: 21
Nutrition per serving
Serving: 1cookie | Calories: 179 | Carbohydrates: 4g | Protein: 5g | Fat: 17g | Fiber: 2g

Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data

[jeannejett]

I'm making these as soon as I get everything I need from the store! 🍪❤️

[fauziar]

The first time the two 2️⃣ were in each other in one day was when they met and they had to go through each other for each other so they were all together for one ☝️ day I was in a relationship with my mom so she was so no way she didn’t want me there so she just left me