Hello my friend! I’m so excited to share this recipe with you! If you’ve read our ‘Welcome’ section of our blog, you know where our passion lies; whenever we enter the kitchen and set out to create a new treat it’s all about health while keeping flavor. Recently it has become a passion of mine to create very very low carb (Keto friendly) desserts. My goal is making these desserts as amazing to the sugar-deprived individual as to everyone that tries it.
I’ve spent several hours researching natural sugar free sweeteners. I’ve come to land on three different ones that I mixed together to get the flavor I was looking for.
Here are the three sugar alternatives I used: Allulose, Monkfruit Sweentener, and Swerve. I purchased most of these from Thrive Market a membership is required on this site, but the prices are far more budget friendly!
So without further due, here’s the chocolate chip cookie recipe for your enjoyment!
2 cups blanched almond flour (not almond meal)
1/4 cup coconut flour
1/8 teaspoon sea salt
1/4 teaspoon baking soda
1/2 cup salted butter, room temperature or 1/2 cup avocado or coconut oil
1 tablespoon vanilla extract
3 tablespoons Allulose
3 tablespoons Monkfruit Sweentener
3 tablespoons Swerve
1/4 cup water
1 cup chocolate chips
Combine almond flour, salt, and baking soda
Stir in butter or oil, vanilla, sweetners and water until dough forms
Stir in chocolate chips.
Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
Press balls of dough down gently
Bake at 350°F for 7-10 minutes
Cool for 15 minutes (do not handle prior or cookies will break)