KETO Choc. Chip Cookies

Grandma thought I’d share these nummy cookies.

Low Carb Chocolate Chip Cookies
Makes 15-16 cookies, 3 net carbs

1 c. King Arthur Keto flour
1/2 c. almond flour, blanched
3/4 t. baking soda
1/4 t. table salt
1/2 c. salted butter, cold and sliced
2/3 c. Swerve Brown, tightly packed
1 large egg + 1 egg yolk
1 t. pure vanilla extract
1 c. Lily’s choc. chips

Preheat oven to 375°F. Line baking sheets with silicone baking mats or parchment paper. (Silicone for chewy cookies, parchment for crispy cookies.)

In a bowl, whisk together flours, baking soda, and salt. Set aside.

In another bowl, beat butter on medium speed for 2 min. Add Swerve brown and continue beating 1 min., until smooth. Add egg, egg yolk, and vanilla extract, and beat on low speed just until mixture is fully incorporated, scraping down sides.

Add flour mixture to one side and mix in little by little on low speed just until no flour streaks remain and mixture is combined. Add chocolate chips and mix on low speed just to incorporate. Do not over mix. Use rubber spatula to fully scrape down sides of bowl.

Form a large dough ball with hands. Use large scoop (or use half of a 1/3 cup or each cookie is 43 g.) and form cookies like a hockey puck (do not press down) and place on prepared baking sheet.

Form remaining cookies and leave in fridge while in between batches.

Bake 12-13 minutes or when edges are turning golden and cookies are somewhat puffy. Cookies will still seem under-baked, but will set when cooled. Don't over-bake. A silicone mat will bake slower, parchment will puff up the cookies more and bake quicker. I bake mine 13 minutes on silicone and 12 minutes on parchment.

Let cookies cool on baking pan 5 minutes before transferring to wire rack to finish cooling and setting up. Store at room temp. Cooled cookies freeze well!

EDIT: Silicone Mat vs Parchment I love the chewier cookies on the silicone mat.