One thing I miss most about my lifestyle change is cookies. Let’s face it, I’m a sucker for some sweets and there are days I truly miss the taste of a delicious chocolate chip cookie and a tall glass of milk. When searching for a recipe that would satisfy my sweet tooth I was determined to find one that wouldn’t compromise taste or allow me to be breaking any rules. So in being honest, there are more keto chocolate chip cookie recipes on the internet then there are fish in the sea and I’m willing to take that statement to the bank. Some looked okay and some looked way too dry either way I went through a great deal of pins until I found the one I wanted to try.

When I came across this particular recipe on Pinterest, I thought, ‘why not?’ and decided to try my hand at these super delicious looking keto chocolate chip cookies. While I will go on record and say they were fairly good, I will be tweaking this recipe further because it did have a slightly bitter taste to it (although I think I added too much Sweet N Low to mine). I ended up storing mine overnight in the refrigerator and it took the bite out of bitterness, they were definitely a treat to pick at during the week and it didn’t affect my weight negatively. So without further ado let’s get down to business and give you what you stopped by for, the recipe of course! Please be sure to follow this recipe exactly and let know if yours turned out any better than mine did!

What you’ll need:
• 1 ½ Cups of Almond Flour
• ½ Cup of Salted Butter
• ¾ Cup of Natvia (or Erythritol)
• 1 tsp of vanilla extract
• 1 egg
• ½ tsp baking powder
• ¼ tsp salt
• ¾ Cup Hershey’s sugar free chocolate chips

Got it! So now what?!
1. Preheat your oven to 355 F and nuke the butter for 30 seconds, the goal is to melt the butter but not make it hot.
2. Now that butter you just melted is going to get tossed into a mixing bowl and be beat with the Natvia. Once it’s mixed all harmoniously you’re going to add the vanilla and egg while mixing on low with a hand mixer for exactly 15 seconds.
3. Great! So far so good! Now you’re going to take your almond flour, baking soda, salt and mix it until it is well combined.
4. Press that dough together and remove from the bowl. Combine the chocolate chips into the dough with your hands (ha! And you thought you weren’t going to get messy).
5. Roll that dough to make 12 balls and place them neatly on a baking tray. Bake them for 10 minutes.
6. Let them cool, and serve them up. Store them in an airtight container in the refrigerator they’re even better cold!

Total Time I Spent in the Kitchen Cooking and Prepping: 20 minutes

Total Time I Spent on the Couch Watching Simpsons Reruns: 30 minutes

NUTRITION FACTS
CALORIES 168
CARBOHYDRATES 2.3 g
FIBER 0
PROTEIN 4 g
FATS 17.3 g

Overall thoughts: When I sent Tom to the store he picked up the closest thing to Natvia, which was apparently Sweet N Low. This gave my cookies (as mentioned above) a slightly more bitter taste. Since I didn’t follow the recipe exactly and added too much Sweet N Low so I HIGHLY recommend not being a hero and following recipe exactly what it calls for. Overall since I messed it up and they were still eatable I’m going to give them 3.5/5 stars.
What’s your favorite low carb snack/ dessert? Leave a comment below and tell me your favorite low carb recipe OR tell me your favorite regular dessert recipe and challenge me to create a low carb version of it!

Love you. Mean it.

Brittany
xoxo