Chocolate Chip Cookie

By Dr. Eric Berg DC

This keto friendly chocolate chip cookie is so tasty.  Try eating one with a glass of almond milk!  Yum.

Chocolate Chip Cookie

TOTAL TIME: 30 mins

SERVES: 20

INGREDIENTS:

Almond Flour - 1 ¼ cup

Coconut Flour - 3 tablespoons

Baking Soda - ½ teaspoon

Salt - ½ teaspoon salt

Vanilla Extract - 1 teaspoon

Egg - 1 egg

Butter - 4 tablespoons - at room temperature

Erythritol - ½ cup

Lily’s Dark Chocolate Chips - ? cup

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine dry ingredients: almond flour, coconut flour, baking soda, salt.
  3. In a smaller mixing bowl with an electric mixer, combine tempered butter, eggs, vanilla extract, and erythritol.
  4. Mix wet ingredients into dry ingredients.  Fold in chocolate chips.
  5. Form into tablespoon sized cookies (about 20 cookies) onto a baking tray with parchment paper or a silicone baking mat.  Flatten out the cookies a little bit, they will not spread out much during the baking process.
  6. Bake for 12-15 minutes.  Check for the bottom for a golden color.

 

Tip

Eat only 1-2 of these at the end of a meal to help satisfy your sweet tooth.

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