Our Favorite Chocolate Chip Cookie Keto Style
Our chocolate chip cookies evolved
These delicious chocolate chip Keto cookies get better every time according to Sarge. I started out trying a recipe he saw on YouTube by Keto Connect. It was good and he loved the cookies. The kids came by (well some of them seeing that we have 4 kids and 12 grandbabies) and each had to try the cookies. Sarge was so proud of them which made me feel great. NAILED IT!
The next time he requested the cookies, literally the next day since everyone had sampled the cookies and they were all gone, he asked me to add chopped pecans. NAILED IT AGAIN! He loved that batch even more then the first.
We were home for a week so I made several more batches of our new hit cookies. We worked to improve and tweak the recipe each time for our preference. We eventually added coconut flakes to our recipe. This was our final recipe. PERFECTO! Or so we thought.
Fast forward 4 months to now. Sarge caught his craving again for our chocolate chip cookies so we headed out to restock on our ingredients. Our local store did not have the major sweetener ingredient we have grown to embrace. We decided to try 2 different substitutes not really expecting anything spectacular. BOY WERE WE WRONG!
NOW we have our perfect recipe!
Check out the comparison and taste test results.
For this comparison we made 2 batches using 2 different sweeteners – Pyure vs. Swerve. The original recipe called for Erythritol which we used for our cookies until this comparison.
1 c Almond Flour
½ t Baking Soda
½ t Baking Powder
¼ t Xanthan Gum
5 T REAL Grass fed Butter (melted)
½ c Granulated Sweetener – Pyure, Swerve, Erythritol
¼ t REAL Vanilla – Mexican vanilla is best if you have it.
10 drops Stevia
All together Bowl
2 oz. chopped or grated Bakers Unsweetened 100% Cacao Chocolate
¾ c Chopped Pecans (optional)
¾ c Raw Coconut (optional)
I love this chopper from Pampered Chef. It is a great way for the kiddos to help prep the recipe.
Now we are ready to mix it all together.
Preheat your oven to 350 degrees.
Mix together almond flour, baking soda, baking powder, xanthan gum and salt. Actually stirring these together gives a better blend of the ingredients without surprise clumps of taste later.
Melt your butter in a separate bowl before adding erythritol, vanilla, stevia. Stir these together before adding the egg.
Pour your wet mixture into the bowl with your dry ingredients. Mix well before adding your chocolate chip chunks, nuts and coconut.
You are ready for your cookie sheets. Place parchment paper on your cookie sheet. NOT FOIL or WAX PAPER. You do not want to coat the cookie sheet with a non-stick spray, oil or butter. This may cause your cookies to burn on the bottom.
Place tablespoon size ball of dough every 2 inches on your parchment lined cookie sheet. Then place them into your oven.
The cookies were being snatched up quickly as I pulled them out of the oven to cool on the cooling racks. You want to place the parchment on a cooling rack to prevent the cookies from continuing to bake on the hot cookie sheet.
PYURE: on the left
made 20 cookies
It is lighter in color and has no after taste you can receive from some of the sweeteners. Definitely my favorite!
SWERVE: on the right
made 22 cookies (This is the batch my little helper stuck around to bake. Notice the various size of cookies.)
They cooked a little faster and turned darker. This was the favorite cookie for Sarge and our little helper.
For Your Convenience
Who hates driving all over town visiting several stores to find what you need for a recipe? I DO. I thought I would make things a bit easier for you by including the links to order and have them delivered directly to your front door.
Follow each link to save time, gas and money searching for each item.
Pampered Chef – Click Here
Pyure – Click Here
Swerve – Click Here
Bakers Chocolate – Click Here
Parchment Paper – Click Here
Xanthan Gum – Click Here
Raw Coconut Flakes – Click Here
Stevia Drops – Click Here
Kerrygold Butter – Click Here
Baking Soda – Click Here
Baking Powder – Click Here
Mexican Vanilla – Click Here
Almond Flour – Click Here
Free Range Eggs – Click Here
Pecans – Click Here
** Be sure to comment below after you have made you own comparison to let me know which you prefer best.