I’ve been dreaming of these cookies for a long time and decided to experiment with them and try ChocoPerfection Dark Baking Chips at the same time. They are dense and chewy and stay nice and soft even after cooling. Yum!
Low Carb Chocolate Chip Cookies
1/2 cup salted butter
2 large eggs
2 tablespoons Fiberfit Liquid
1 teaspoon vanilla
1/8 cup granular erythritol
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unflavored whey protein
1 1/4 cups almond meal
2/3 cup low carb chocolate chips*
Grease a cookie sheet and set aside. Preheat oven to 350.
Melt butter in a medium microwave-safe mixing bowl. Whisk in eggs, Fiberfit, and vanilla. Whisk in dry ingredients in the order listed, ending with stirring in chocolate chips with a spoon.
Drop the cookie dough onto the prepared cookie sheet by heaping teaspoons.
Bake for 5-6 minutes or until lightly browned on the bottom and set on top. Remove the cookies from the cookie sheet immediately with a spatula and cool them on a wire rack.
This recipe makes about 28 cookies with 1/2 net carb each for a total of approximately 14 net carbs in the entire batch.
* I just discovered ChocoPerfection Dark Baking Chips are no longer being manufactured, which is a shame because they were very good!
You can break a ChocoPerfection bar into pieces to use instead or sub another low carb chocolate chip, such as LC Foods Dark Chocolate Buttons, in this recipe. You’ll find them in the link for low carb chocolate chips above.