Soft & Chewy Keto Chocolate Chip Cookies/No nuts

I've been aware lately that there are no premade keto cookies that don't use almond flour as their base. And it makes me sad when I hear or read that people with a nut allergy think they can't do keto. Well I'm trying to change that and make delicious keto desserts without nuts. I'm not a fan of the texture that almond flour gives to keto dessert recipes anyways. Took quite a bit of testing for these cookies but so worth it, and luckily all the cookies were edible still, lol (I've eaten a lot!!!). I tested until I got a soft and chewy keto chocolate chip cookie with no almond flour. So here is the recipe, alternatives and explanation of ingredients below also.

Keto Chocolate Chip Cookie Recipe

16 Tbs. Salted or Unsalted Butter (1 Cup/8 oz. Room Temp.)

96 g Golden Monkfruit Sweetener (or any sweetener you prefer, approximately 1/2 Cup)

1 Egg (room temp)

2 tsp. Vanilla Extract

29 g Unflavored Whey Protein Isolate (Isopure is my preferred brand, 1 scoop)

42 g Coconut flour (1/3 Cup)

1 Tbs. Unflavored gelatin

2 tsp. Arrowroot Powder

1/2 tsp. Baking soda

1/2 tsp. Salt (if using unsalted butter)

7 oz. Keto chocolate chips (I used 4 oz. Semi-sweet Lily's and 3 oz. Milk chocolate Lily's)

Instructions:

1. Whip the butter in a stand mixer or with a hand mixer for 2 minutes if it isn't completely soft

2. Whip the sweetener and butter together for 8 minutes, scrapping down several times in the 8 minutes until almost white and super fluffy

3. While butter and sweetener are whipping, weigh, sift and mix up the dry ingredients and measure out the vanilla extract and your chocolate chips

4. Once butter and sweetener are fluffy, whip in one room temperature egg until fully combined, scrap and whip

5. Add vanilla extract, whip and scrap

6. Add in half the dry ingredients at a time, scraping down and making sure everything is combined

7. Once all dry ingredients are combined well, take batter and fold in chocolate chips by hand

8. Spread the batter thin around the edges of the bowl or thin on a sheet tray and chill for 30 minutes or leave it how it is in the bottom of the bowl and chill for an hour

9. Preheat oven to 350 degrees and on a parchment lined baking sheet scoop with a small scoop or about a tablespoon of dough, 2 inches apart onto the baking sheet

10. Flatten the dough balls slightly and bake for 10-12 Minutes, rotating half way threw, pull out when the tops are just starting to get some color, I got 34 small cookies you can scoop, flatten and freeze the dough, just pull out, place on parchment lined baking sheet and let defrost while the oven preheats. May need to bake a minute or two longer.

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Scale - https://amzn.to/339tsKN

Lakanto golden monkfruit sweetener- https://amzn.to/2ShMYTj

Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9

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You don't have to use the arrowroot powder, you can use cornstarch if you aren't opposed to using it. Another alternative is if you have tapioca starch or flour, it's about the same carb count as arrowroot. You can also use 1/4 tsp. of xanthan gum in place of the arrowroot, it won't give you as chewy of a texture but they are still delicious.

You can use any alternative sweetener you like for this recipe. I did a batch with classic granular monkfruit and it worked just fine. You can use straight erythritol like swerve or even granular stevia. Just be conscience of the sweetness level of your sugar replacement. Stevia tends to be sweeter than erythritol and monkfruit.

The size I chose made each cookie only .7 g of net carbs. You can definitely make them any size you like. They bigger you make them the longer they are going to take to bake. Doubling the size of the cookies take about 16 minutes to bake. I did try it and they were just as good.

Macros for 1 cookie : Made 34

82 Calories

7 g Fat

3 g Total Carbs

2.3 g Fiber

.7 g Net Carbs

1.7 g Protein