Keto Chewy Chocolate Chip Cookies

These Keto Chewy Chocolate Chip Cookies:

• Are made using coconut flour, but in such a small amount they do no turn out dry or coconut tasting. The dough is sticky mixed with sweetener, eggs, fat and my secret ingredient… gelatin!
• Chopped up low carb chocolate makes the perfect melty pools of chocolate and these are just soft and melt in your mouth out of the oven, and chewy and chocolatey once they cool down.

INGREDIENTS :

• 2 large eggs
• 1 teaspoon pure vanilla extract ( I use this brand)
• ⅓ cup granulated erythritol or other low-carb sweetener (I use this brand)
• ¼ cup (½ stick) unsalted butter, ghee or coconut oil, softened
• ⅓ cup plus 3 teaspoons coconut flour
• 1 tablespoon unflavored grass-fed beef gelatin (I use this brand)
• ½ teaspoon baking soda
• Pinch of fine Himalayan salt
• 1 (4-ounce) bar stevia-sweetened semisweet baking chocolate, finely chopped, or ½ cup stevia-sweetened semisweet chocolate chips (I use this brand)

INSTRUCTIONS :

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk the eggs with a fork or wire whisk until frothy. Add the vanilla extract, erythritol, and fat and whisk until well combined.
3. Add the coconut flour, gelatin, baking soda, and salt to the wet ingredients. Using a rubber spatula, mix the ingredients together until a dough forms.
4. ........................
5. ..............................

For Full Instructions : peaceloveandlowcarb.com

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