Keto Coconut Flour Chocolate Chip Cookies
Keto Coconut Flour Chocolate Chip Cookies
This recipe is designed to teach everyone how to make easy keto coconut flour chocolate chip cookiesPrint Pin Rate
Servings: 24 cookies
- 1/2 cup coconut flour amount may vary depending on the brand of coconut flour
- 2 TBS coconut flour
- 1/2 cup monkfruit sweetener or granulated sweetener of choice
- 1/2 cup brown Swerve or brown sugar sweetener of choice
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, room temperature
- 1/2 cup butter, softened
- 2 tsp vanilla extract
- 1/2 cup keto chocolate chips (see my recipe)
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper
- In a large mixer bowl whisk together coconut flour, monkfruit sweetener, brown Swerve, baking powder, and salt until fully combined and no lumps are left in the flour or the brown Swerve. If needed use fingers to break up the smaller clumps of brown Swerve
- Add the eggs Beat on low 10 seconds or just until the dry ingredients are moist. Increase speed to medium Beat on medium for about 30 seconds or until everything is fully combined
- Scrape down the sides of the bowl. Add butter and vanilla extract. Beat on medium for another 30 seconds or until everything is fully combined and smooth
- Scrape down the sides of the bowl. Stir dough to make sure there are no lumps left in the dough. Check the dough and make sure it is the consistency of traditional cookie dough. If it feels to wet add a few teaspoons of coconut flour. If too dry add a few teaspoons of milk or water. If unsure bake 1 cookie if it spreads it needs more coconut flour. If it crumbles it needs more liquid. If it stays together and keeps its shape then it is perfect.
- Scoop dough out abut 1 tablespoonful at a time a place onto prepared baking sheet. Shape each scoop into a tight ball and press the tops down slightly to form a cookie shape. These cookies do not spread. Whatever shape you make them that is the shape they will be after they are baked
- Bake at 350 for 10-12 minutes or until lightly golden around the edges
- Remove from the oven. The cookies will still be soft but will firm up as they cool, Allow to cool on the pan for about 10 minutes or until firm. Transfer to wire rack and allow to cool completely.
This recipe yields about 24 cookies. 1 serving equals 1 cookie 1 serving contains about 1 gram of net carbs. This carb count is based on using my recipe fpr homemade keto chocolate chips. Using another brand of chocolate chips may affect the carb count
Keto Homemade Chocolate Chips
This recipe is designed to teach everyone how to make simple keto chocolate chipsPrint Pin Rate
Servings: 1 cup
- 2 TBS coconut oil no substitutes
- 1/4 cup cocoa powder
- 1/4 cup powdered Swerve
- 1 TBS powdered Swerve
- 1/8 cup evaporated milk or full fat coconut milk
- 2-3 drops liquid stevia more or less depending on level of sweetness
- Heat the coconut oil in a small saucepan over medium heat until the coconut oil is fully melted and hot (not frying temperature)
- While the oil is melting, in a large measuring cup or small bowl whisk together the cocoa powder and powdered Swerve until no lumps are in the cocoa or Swerve
- Once the oil is heated remove from the heat and fold in the cocoa/Swerve mixture a little at a time until fully combined and smooth. The mixture will be thick.
- Add the evaporated milk and stir to fully combine and creamy.
- Pipe or use a small teaspoon and fill the chocolate chip molds of choice. Can also use a piping bag and pipe the chocolate into "chip" shapes onto a baking sheet lined with parchment paper or spread the mixture evenly throughout a large baking sheet about 1/4 inch thick.
- Place the chips into the freezer and freeze for 1 hour or until completely firm.
- Once solid remove the chips from the molds or parchment paper. If using the baking sheet method remove the chocolate slab from the baking sheet and cut or break the slab into the desired size "chips". Use immediately or store in an airtight container in the freezer until ready to use
This recipe yields about 1 cup of chips. The entire recipe contains about 7 grams of net carbs