April 15, 2022

Low Carb, Sugarfree, Keto Chewy Chocolate Chip Cookies


I've been cooking and baking low carb and sugar free off and on since 2003; so I've tried and made a lot of low carb cookies.  A couple years ago I started to make a few different versions of low carb and/or keto cookies using a couple different ingredients like unflavored gelatin and sugarfree honey substitute, which really improved the texture of some of them. 

Last year I bought a cookbook off Amazon called The Southern Keto Cookbook (I'll post a link at the bottom of this post when I'm done) and one of the cookie recipes in it was basically like a thousand other keto chocolate chip cookies except it did call for almond butter - which I don't keep on hand because we don't really like it or use it.

But I picked some up a couple months ago at the store and kept it in the pantry for whenever I decided to make cookies again.  And that was this week.

I based the recipe off the general idea in the cookbook I mentioned, except I never actually follow recipes - so I changed a couple things and my cookies are more like 3 carbs each instead of 2.


Chewy Chocolate Chip Cookies

1 stick butter, melted and browned a bit in a skillet or pan and then cooled
1/4 c almond butter
1/3 heaping cup of natural sweetener substitutes (I mix 2-3 for best flavor; erythritol/monkfruit)
1 egg
1 T black strap molasses (optional but I use it for the flavor and it only adds barely 1 carb to the count)
2 t good quality vanilla
1 1/4 c almond flour
1 1/2 T oatmeal (Optional - I added this for a more authentic oatmeal cookie and texture)
1 T unflavored gelatin
3/4 t baking soda
1/4 t salt
1/4 c unsweetened coconut shreds
1/2 c sugar free chocolate chips

Preheat the oven to 350 and place a sheet of parchment paper on your baking sheet.

Mix the cooled, caramel colored 'browned' butter with the almond butter and sweetener until creamed.  Add the egg, molasses if you are using it and vanilla.  Mix in the rest of the ingredients, stirring in the chocolate chips last.  Scoop equal sized portions onto the parchment.  Bake for 8 minutes until they are starting to turn golden on the edges.  Gently use a metal spatula to lightly press the tops of the cookies to flatten just slightly while they are still on the cookie sheet.  Let them cool on the cookie sheet(s) for about 10 minutes before removing them to wire racks to cool completely.  I got about 20 cookies from this.  The size cookie you make will vary.


NOTES AND LINKS:  The book I mentioned above is this one:  

 The Southern Keto Cookbook

However - I'm adding another link below and some notes about it.

One of my long-time favorite chocolate chip cookie recipes from 2002/2003 was in this cookbook (yes, I've been doing low carb this long) and Dana used a bit of black strap molasses in her cookies that added a touch of authentic flavor without jacking up the carbs or sugar - which as I stated above in the recipe is optional and NOT actually needed.

One addition to that thought is that back then (2002 ish) there was NO brown sugar sweetener alternatives like you have options today.  (Actually, it was hard to find hardly any ingredients as they simply didn't make them back then and the few items that were made weren't available to the public easily - which is a whole other topic! For example, it was almost impossible to find erythritol except finding lists of natural food stores in the backs of cookbooks and then calling and placing orders over the phone with a health food store that happened to sell it.)  We are SO lucky today we have a million options and ingredients to work with and they are easily found and ordered or bought right in our local stores.  But that is how the molasses/granulated erythritol blend came to be in 2002 verses simply using a brown sugar style sweetener today.    

Dana Carpender's 500 Low Carb Recipes


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