I am so excited about this recipe. I’ve tried many different chocolate chip cookie recipes since we started eating low carb, and I haven’t been really satisfied with any of them. Cookies seem to be much harder to recreate with low carb ingredients than other types of baked goods. However, these turned out really well. Unlike most low carb treats, these are good right out of the oven. Like most low carb treats, they are even better the next day. I recommend keeping them in the fridge. These are kid tested and approved. Katie loves them. I baked some of these at Christmas and she was already asking for more. I hope you try these and enjoy them as much as we do!
1/2 cup softened butter
1/3 cup Ideal Brown Sugar (available in grocery stores)
1/3 cup granular erythritol
8 drops EZ sweetz liquid sucralose (or 1/3 cup Splenda)
1/3 cup ricotta cheese
1 tsp. vanilla
2 cups almond flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. xanthan gum (optional)
pinch of salt
1 1/2 cups of sugar-free chocolate chips (I use Nevada Manna from Netrition.)
Cream butter, wet ingredients, and sweeteners until well mixed. Combine flour, baking powder, baking soda, salt, and xanthan gum in a separate bowl. Add flour mixture to wet ingredients and blend well. Fold in chocolate chips.
Use a mini ice cream scoop to portion dough on parchment paper.
Use a wet spoon to spread the dough out slightly. Low carb dough won’t melt and spread the same way regular dough would.
Bake at 350 for 14-15 minutes. Let cool and refrigerate.
NET Carbs for whole recipe 48. Makes about 45 cookies, so just over 1 carb per cookie.
I threw a few chopped pecans on top of some of these. It put them over the top for me. Also, Katie won’t eat nuts, so I’m guaranteed that there will be some left for me.