Description
These Crunchy Low-Carb Brown Butter Chocolate Chip Cookies are the ultimate keto treat. If you’ve been missing traditional cookies this holiday season, these buttery, chocolaty cookies are sure to hit the spot! Just 2g net carbs per cookie!
Ingredients
- 120 g super-fine, blanched almond flour (I like Kirkland brand or Honeyville.)
- 16 g coconut flour
- 1 tablespoon Arrowroot Powder
- 1/2 teaspoon Xanthan Gum
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 150 g brown butter, cooled and softened to room temp (can sub regular butter instead) (Follow this tutorial for making brown butter and then cool it back to a solid state in the fridge overnight before softening and using in the recipe. Do not use it in the melted state or these won’t turn out.)
- 140 g brown sugar flavor erythritol (I like Sukrin Gold or Swerve Brown Sugar). Process in a food processor, blender, or spice grinder until powdered.*
- 3–4 drops liquid stevia
- 2 teaspoons vanilla extract
- 1 egg, room temperature**
- 75 g Lily’s dark chocolate chips + 75g Lily’s dark chocolate bar, broken into chunks (you can just use all one type if you prefer.)
- 1/4 C pecans, chopped
- Parchment paper
Instructions
Combine almond flour, coconut flour, arrowroot powder, xanthan gum, salt, and baking soda in a medium bowl. Whisk until all clumps are broken up and the ingredients are well combined. You can also sift ingredients together.
In the bowl of a mixer with paddle attachment, cream butter for about 2 minutes on medium speed.
Slowly add the powdered golden erythritol and Stevia and cream for another 6-7 minutes. Scrape down the sides as needed.
Add the vanilla and room-temp egg and mix until they just begin to combine.
Slowly add in the dry ingredients and mix just until everything is combined. Scrape down the sides as needed.
Add in the chocolate chips and pecans.
Cover dough with plastic wrap and chill for at least 1 hour.
Preheat oven to 350 degrees. I prefer to use regular oven and not convection for crispy cookies.
Line 2 cookie sheets with parchment paper.
Using a #40 cookie scoop, this will make 18 cookies. Spread dough balls out on the parchment-lined pans and press each dough ball down about halfway. Press broken chocolate into the tops of the dough balls if desired.
Bake for 15-17 minutes, or until edges begin to brown. Allow cookies to cool on the pan. They will continue to bake and crisp up as they cool down. Store in an airtight container.
Notes
*This step is not absolutely required, but it will really help prevent the crunchy erythritol mouth feel in the final cookies.
**To quickly get a room-temp egg, place it in a cup of warm water for a few minutes.
Adapted from Gnom Gnom.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Fat: 15g
- Carbohydrates: 2g net
- Protein: 3g