Chocolate Chip Cookies

Once I discovered Lily’s keto-friendly stevia-sweetened chocolate chips, I wanted to use them in everything. They taste amazing in these cookies.

Makes 24 servings

• ½ cup unsalted butter, melted
• ½ cup Swerve confectioners’ sweetener
• ¼ cup Pyure powdered organic stevia (Bakeable Blend)
• 2 large eggs, whisked
• 1 teaspoon vanilla extract
• 1¼ cups blanched almond flour
• ¼ cup coconut flour
• 2 teaspoons baking powder
• ½ teaspoon xanthan gum
• ½ teaspoon pink Himalayan salt
• 1½ cups Lily’s stevia-sweetened dark chocolate chips (one 9-ounce bag)

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the melted butter, sweetener, stevia, eggs, and vanilla until combined.

In a separate bowl, mix together the almond flour, coconut flour, baking powder, xanthan gum, and salt until combined. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Using a spatula, gently fold in the chocolate chips until incorporated throughout.

Using your hands, roll about 1 tablespoon of dough into a ball, place on the prepared baking sheet, and flatten slightly. These cookies will not spread much when baked. Repeat with the remaining dough. Bake for 12 to 14 minutes, until golden brown. Let cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Keep cookies in an airtight container at room temperature for up to 5 days.

Nutritional Info (per serving)

Calories 79, fat 7.3 g, protein 2.1 g, carbs 5.6 g, fiber 1.1 g