Jumbo Chocolate Chip Keto Cookies

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RECIPE

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

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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.

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.

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

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

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.

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.

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.

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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