Keto chocolate chip chocolate cookies.

They are not much to look at but they are seriously yummy!!

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Ingredients

1 cup coconut flour

1 cup almond flour

3/4 th cup unsweetened coco powder

1 tea spoon psyllium husk

I teaspoon baking powder

3/4 Cup stevia powder

1 egg

1 stick of unsalted butter

One handful of keto chocolate chips

1 teaspoon vanilla essence

Procedure

1. Add almond flour, coconut flour, coco powder, baking soda and psyllium husk to a medium bowl. Whisk until thoroughly combined and set aside.

2. Cream butter in a large bowl with an electric mixer until softened, 1-2 minutes. Add in sweetener and continue to cream until light and fluffy (about 8 minutes).

3. Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly ‘broken’ (i.e. not thoroughly smooth). With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest.

4. Fold in chocolate chips. Cover with cling film and refrigerate for 1 hour.

5. Divide cookie dough into 18 rounds for 3 1/2-inch cookies (or 12 for jumbo style!), and flatten them slightly. The cookies will spread somewhat during baking, but you still need to pre-shape them (i.e. the more you pre-flatten them the more they’ll spread = crispier cookies, so if you like them cakier just don’t flatten them too much!).

6. Preheat oven to 350°F/180°C and line a baking tray with parchment paper

7. Place cookie dough on the prepared baking tray. Bake for 9-10 minutes for smaller cookies and 12-13 minutes for the jumbo, turning the tray around 180° half way through.

I adapted this recipe from

(Bakery-Style!) Keto Chocolate Chip Cookies 🍪 gluten free