One of the BEST low carb KETO recipes for beginners! These easy Chocolate Chip Cream Cheese Cookies are the perfect keto breakfast idea or snack idea! Each cookie only has 2.5 NET CARBS, and these low carb keto cookies take less than 25 minutes from start to finish to make.
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THINGS I USED IN TODAY’S KETO COOKIE RECIPE:
Granulated Erythritol: https://amzn.to/2CV1I2x
Lily’s Chocolate Chips: https://amzn.to/2p51lIN
Coconut Flour: https://amzn.to/2CScVAF
Unsweetened Cocoa Powder: https://amzn.to/2NEmDei
Hand Mixer: https://amzn.to/2M8KNIX
Food Scale: http://amzn.to/2stDBTb
KETO CHOCOLATE CHIP COOKIES INGREDIENTS:
1 1/2 Heaping Cups (200g) Coconut Flour
1/4 Cup (20g) Unsweetened Cocoa Powder
2/3 Cup (100g) Granulated Erythritol
Heaping 1/3 Cup (56g) Lily’s Chocolate Chips
1 Tsp Baking Powder
Just a pinch of salt
1 Stick Unsalted – Room Temperature – Butter (112g)
8 oz (112g) Full Fat Cream Cheese (room temperature)
3 Large Eggs
1 Tsp Vanilla extract
Pre-heat the oven to 350 Degrees.
Add all of the dry ingredients to a large bowl mix, combine, and set the bowl aside.
Add all of the wet ingredients to an even larger bowl, and use aa hand mixer to combine those ingredients.
Once the wet ingredients are combined, add the dry ingredients, and use a spatula to combine them until crumbly.
Once crumbly use your hands to form a ball of dough.
Once a ball of dough is formed, take a cookie scoop out, and scoop 30 equal sized cookies onto baking sheets lined with parchment paper.
Bake for around 12-15 minutes….keep an eye on them they bake quick
Remove the sheets from the oven and let the cookies cool on the sheets.
While they’re cooling use the bottom of a spoon to flatten the cookies, and give them more of a “cookie” shape.
When the cookies have cooled, add them to a dish and enjoy.
Store them in a sealed container in the fridge
Keto Cookie Macros (Per cookie – Recipe Makes 30):
2.5 NET CARBS
*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
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