Keto Nut Butter Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 88.8
- Total Fat: 8.1 g
- Cholesterol: 0.1 mg
- Sodium: 48.9 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 2.7 g
- Protein: 2.1 g
View full nutritional breakdown of Keto Nut Butter Chocolate Chip Cookies calories by ingredient
Introduction
Adapted from Sally's Baking Addiction, using Swerve sweetener instead of brown sugar, and pecan nut butter instead of almond butter. Adapted from Sally's Baking Addiction, using Swerve sweetener instead of brown sugar, and pecan nut butter instead of almond butter.Number of Servings: 28
Ingredients
-
0.50 tsp Vanilla Extract
1 tsp Baking Soda
4 serving Bob's Red Mill Almond Flour - per 1/4 Cup
0.50 serving Egg beaters Smart Cups (1 cup)
24 tsp Swerve (Granulated; net carb)
98 grams Choc Zero Sugar Free Dark Chocolate Baking Chips
227 gram(s) Artisana Organics Raw Pecan Butter
Tips
Low sugar (none added), flourless, gluten-free.
Directions
Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk the egg until beaten. Mix in the nut butter, then the Swerve sugar, baking soda, and vanilla (if using).
Mix everything together very well. Fold in the chocolate chips until combined.
Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon.
If you find the cookie dough balls are a little oily from the nut butter, blot each with a paper towel.
Bake for 10 minutes. The cookies will look very soft. For crispier cookies, bake up to 11-12 minutes.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
Serving Size: Makes 28 cookies, 1 serving is 1 cookie
In a medium bowl, whisk the egg until beaten. Mix in the nut butter, then the Swerve sugar, baking soda, and vanilla (if using).
Mix everything together very well. Fold in the chocolate chips until combined.
Scoop the dough, about 1.5 Tablespoons each, onto prepared baking sheet. Gently press down on the dough mounds with the back of a spoon.
If you find the cookie dough balls are a little oily from the nut butter, blot each with a paper towel.
Bake for 10 minutes. The cookies will look very soft. For crispier cookies, bake up to 11-12 minutes.
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Cover leftover cookies tightly and store at room temperature for up to 7 days.
Serving Size: Makes 28 cookies, 1 serving is 1 cookie