This is my favorite recipe for low carb chocolate chip cookies. It is quick to mix up and bake. YUM! 8+d
Low Carb Dark Chocolate Chip Cookies
1 tablespoon salted butter
1 large egg
1/4 teaspoon vanilla extract/flavor
1/4 teaspoon almond extract/flavor
3 tablespoons granular erythritol
1/2 cup almond meal
1/4 batch Low Carb Dark Chocolate Chips
Preheat oven to 350 degrees.
Grease cookie sheet and set aside.
In a medium microwavable bowl, melt butter by microwaving about 25 seconds.
Add remaining ingredients in order given, mixing well after each addition.
Drop by heaping tablespoons onto greased cookie sheet.
Bake for about 11 minutes or until edges are lightly browned and the tops are soft, but set.
Remove cookie sheet from oven and remove cookies with a spatula to cool on a plate.
I got 12 cookies with about 1/2 net carb per cookie.
The entire recipe contains about 6 net carbs.
You can sub sugar-free chocolate chips or a crushed sugar-free chocolate bar for the Low Carb Dark Chocolate Chips, but stay away from maltitol and sorbitol if you want to avoid tummy troubles. You can find other options in Living Low Carb with Chocolate.
1/4 batch Low Carb Dark Chocolate Chips contains 3 net carbs, so if you sub something else for it, be sure to adjust the carb count for this recipe.