Ok friends. We mostly stick to a low carb, grain free, keto-ish diet for 90-99% of the time, but sometimes you just need a flipping cookie. Amiright?
We just watched The Magic Pill over the weekend, and it reconfirmed everything we already had researched about living a low glycemic lifestyle. With all of my health issues, I just can’t eat whatever I want. If I do, I pay a hefty price tag.
But back to that cookie. I’ve been researching low carb desserts. Here’s the thing, if something is too complicated, has too many ingredients, or uses a ton of unnatural products (no matter how low carb it is) I don’t want to even mess with it. Know that if I am blogging a recipe, it has met those standards. Easy, unfussy, good.
I’ve made these cookies twice. THEY. ARE. GOOD.
Buttery, light, not super sweet. They have a soft tender center and crispy edges.
Here are my modifications to make them lower carb.
- Use Lilly’s chocolate chips. These are made with stevia and have a very low carb count. Hershey’s also makes a sugar free chocolate chip, but I haven’t baked with them.
- Do as she suggests, and chill the dough if you prefer a fluffier cookie. If you like your cookies crisp, use room temperature dough.
- Replace the traditional brown sugar with Splenda Brown Sugar. The recipe calls for 3/4 of a cup, and if you use regular sugar, it’s 160 CARBS. This only makes about 20-24 cookies, so just for sugar carbs alone (not including the chocolate, or the almond flour, you’re looking at 8-10 carbs per cookie!) Please note: My modifications aren’t sugar free, just waaaay less sugar. And you only use 1/4 a cup of the Splenda to replace the traditional sugar.
- Underbake by just a touch. Almond flour burns fairly easily, so take them out a tiny bit before you think they are ready.
Grain Free Chocolate Chip Cookies – Lower Carb
If you are strictly watching carbs, these clock in at about 5 carbs per cookie. So, make sure to check yourself before you wreck yourself. 😉