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Jumbo Chocolate Chip Keto Cookies

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RECIPE

Servings: 6-8          Prep Time: 15 minutes          Cook Time: 7-10 minutes

keto cc jumbo cookies.jpg

1/2 cup (60g) Cashew or (187g) Almond Flour

1/32cup (60g) Lupin Flour                       

1/4 cup (32g) Coconut Flour

1/4 cup (32g) Walnut Flour

1/4 + 1/8 cup Brown Swerve Sweetener

1/4 + 1/8 cup Granular Sweetener

1/2 cup or 1 stick (112g) of Butter, softened

1 Egg

1 tsp Vanilla Extract

1/4 + 1/8 tsp Salt

1/4 + 1/8 tsp Baking Soda

2 1/2 oz (71g) Lily’s Semi-Sweet Chocolate Chips

3 0z (85g) of Lily’s Milk Chocolate Bar

 

Special Equipment:

Kitchen Aid Stand Mixer or Hand Mixer

Ice cream scoop

Preheat oven to 400 degrees.

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In a large bowl, combine lupin flour, cashew flour, walnut flour, coconut flour, salt, and baking soda. Whisk until well combined, then set the bowl aside.

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Next, cream together the butter, sweeteners, and vanilla extract. Add in the egg and whisk thoroughly.

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Change whisk attachment to the paddle attachment and beat in the dry ingredients until a thick dough forms.

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Remove the bowl from the stand mixer and gather the dough together at the bottom of the bowl. Now fold in the chocolate chip and bar chunks.

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Using a cookie scoop, scoop out some dough and form a thick disc, then place it on a cookie sheet. This dough makes 6-8 jumbo cookies. Bake in a 400 F preheated for 7-10 minutes to your desired doneness.

 

Side Note: You can bake the whole batch or store the cookie disc in the freezer and bake when you want.

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Nutritional Facts for a 6 cookie batch. 1 cookie made with cashew flour: 412.4 Calories, 5.4g Net Carbs, 36.4g Fat, 11.0g Protein.

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Nutritional Facts for a 6 cookie batch. 1 cookie made with almond flour: 412.4 Calories, 3.0g Net Carbs, 36.4g Fat, 11.0g Protein.

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