
Jumbo Chocolate Chip Keto Cookies
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RECIPE
Servings: 6-8 Prep Time: 15 minutes Cook Time: 7-10 minutes

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:
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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