A Keto chocolate chip cookie is the best. A Keto Double Chocolate Chip Cookies that is keto. I’m making just that right now. My friend Ranbir Kapoor (not the actor) deserves a big shoutout for bringing me Lily’s chocolate chips from the USA. I’ve been wondering what to make with them since I got my hands on them, and this recipe just screamed out to me. I’ve previously admitted that while I’m not the biggest lover of cookies in general, I’m starting to like them. You can check out my recipes for conventional Keto chocolate chip cookies and Keto peanut butter cookies. Anyway, enough blathering; enjoy the dish.
I’ve previously mentioned using cinnamon in my homemade keto hot chocolate mix recipe and keto brownie recipe. I use coffee in my keto double chocolate chip cookies. Yum!
COCONUT FLOUR FOR KETO CHOCOLATE COOKIES
It’s no secret that I substitute coconut flour for almond in the majority of my recipes because my skin doesn’t like almonds. However, coconut flour is also a more affordable option. Seriously!
I frequently get questions from readers asking how they may cut costs on low-carb baking supplies. In addition to being more absorbent, which means you need a lot less of it, coconut flour is often more cheaper per ounce than almond flour.
Another fantastic option that adheres to the keto diet is Lily’s Dark Chocolate Premium Baking Chips. They are sweetened with erythritol and inulin in addition to the stevia that is marketed, so be aware that some people may experience digestive discomfort from them. I advise you to try the allulose-sweetened KNOW Foods chips if that describes you.
Bars of Lily’s Original Chocolate
When preparing chocolate chip cookies, chocolate chunks are usually a fantastic option! If you like chocolate chunks, simply order a couple Lily’s chocolate bars from Amazon to keep on hand. Local Whole Foods locations typically have them as well. Every time you make chocolate chip cookies, just slice them up with a huge chef’s knife!
Replacements & Information
These cookies are incredibly good, but as usual, questions about substitutes may arise. So, let me share my thoughts.
Chocolate – If you can’t find chocolate chips that have been sweetened with stevia, don’t worry. These cookies can still be made with Lindt 85%, which I always use in my recipes. Even though it contains sugar, this cookie’s net carbohydrate content will only rise by 1-2g per serving.
Any other nut butter, including almond butter, will do as a stand-in. You could even substitute 100g of almond flour, but I believe the nut butter adds to the cookie’s texture.
Butter is more of a note than a replacement. Because I use salted butter, I omitted the salt from these cookies.
The ideal rich and chocolatey low carb treat are these double chocolate keto biscuits. They have the ideal amount of salt and are intensely delicious. What’s best? These satiating keto chocolate biscuits make it simple to sate any chocolate need without going overboard!
Two easy techniques are used frequently by professional pastry chefs to enhance chocolate flavor.
Salt is a must. You probably need to ingest extra electrolytes if you’re serious to eating keto. But in addition to bringing out mellow flavors and sweetness, salt also counteracts harshness.
To enhance and reinforce the chocolate flavor, use earthy or umami flavors.
- 20 grams of unsweetened cocoa powder,
- 30 grams of melted butter, and 100 grams of almond flour.
- Baking Powder, 1/2 tsp.
- 100 grams of sugar-free chocolate chips, 1 egg, and 1/2 tsp. of vanilla extract
- Erythritol 75 grams (Powdered)
- Almond flour, cocoa powder, erythritol, and baking powder should first be sifted together in a bowl and placed aside.
- In a pot, melt the butter and cook it until it turns brown, stirring occasionally. Once it has cooled slightly, add 100 grams of peanut butter and 1 tablespoon of water, and stir thoroughly. Remove from the fire.
- Then, combine the brown butter, peanut butter, egg, vanilla extract, and chocolate chips with the dry ingredients to produce the cookie dough.
- Utilizing your kitchen scale, weigh the entire batch of cookie dough and divide the result by 10 to yield 10 cookies. 10 equal balls of cookie dough should be formed.
- Then bake for another 12 minutes or so, or until the edges are beginning to get black. Take out of oven. Let them cool fully. If you’re like me, you can just wait till they’re warm.
- Cheers to your cookies! For several weeks, keep in an airtight jar.
Additionally a wonderful source of fiber is coconut flour. Coconut is frequently a terrific alternative for anyone who has to avoid tree nuts because it is not a true nut.
WHY DOUBLE CHOCOLATE COOKIES CONTAIN ALLULOSE
I’m currently in love with allulose. As a Type 1 Diabetic, its pure flavor is the closest thing to actual sugar I’ve ever experienced, and it has no impact on my blood sugar levels.
The texture of these cookies is magically transformed by allulose, making them soft and chewy.
Allulose, in contrast to erythritol, does not recrystallize when baked foods cool. Although it doesn’t have any grittiness, allulose really helps give gluten-free baked goods the structure they frequently lack, making cookies chewier and even more pliable.
These keto double chocolate chip cookies are one of several of my recipes that don’t contain xylitol for two major reasons:
My blood sugar actually rises significantly as a result, and I have to use a lot of insulin.
But since their bodies produce endogenous insulin, those who are not Type 1 will not be able to tell.
Dogs are poisoned by xylitol, and even very small amounts can be fatal. We have two young puppies at home, and after learning about numerous terrifying tales, we came to the conclusion that the risk is not worthwhile.
What distinguishes cocoa powder from unsweetened chocolate?
While cocoa powder is merely defatted cocoa solids, unsweetened chocolate contains both cocoa butter and solid cocoa.
The most natural and less processed option is unsweetened cocoa nibs. Simply put, these are mouthwatering, crispy cocoa bean bits. Just be sure to read nutrition facts and label information because some brands sweeten their cocoa nibs.
Net Carbs: 3g
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