Sunday, July 8, 2018

Soft Baked Keto Cookies


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My dad was in the mood for soft baked chocolate chip cookies, and I was in the mood to come up with a soft baked keto cookie recipe. These cookies are the softest keto cookies I've had, and they hit the spot! 

P.S. The final cookies taste much better than the cookie dough in this recipe. For some reason, the dough tastes way more coconutty than the final cookie.

Ingredients:

13.5 oz (1 can) coconut milk
2/3 cup granulated Swerve
2 tsp vanilla
1 cup coconut flour
1.5 cup almond flour
1 large egg
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
2/3 cup sugar free chocolate chips (I used Lily's)

Instructions:

1) Pre-heat oven to 350 degrees.

2) Mix together canned coconut milk and Swerve.

3) Add in the vanilla, coconut flour, almond flour, egg, salt, baking powder, baking soda. Stir well.

4) Mix in chocolate chips. 

5) Place flattened cookie dough balls on a cookie sheet. (They don't change shape much - if at all - while in the oven, so make sure they're in cookie shape).

6) Bake for about 20 minutes or until golden brown.

7) Let cookies sit for 15 minutes as they solidify, and enjoy!

Picture Instructions:






Nutrition Facts:

2 comments:

  1. Can we use almond milk in place of the coconut milk?

    ReplyDelete
    Replies
    1. Hi Gina,

      The coconut milk in this recipe is the canned type, which is much thicker than almond milk. Almond/coconut milk out of the carton are interchangeable, but they're different than canned coconut milk. You could definitely try it, though I would anticipate the dough to be a bit liquidy. You might want to reduce the amount, or increase the amount of almond flour or coconut flour.

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