Nut Free Keto Chocolate Chip Cookies
Nut Free Keto Chocolate Chip Cookies takes roughly 20 minutes from beginning to end. This dairy free recipe serves 15 and costs 75 cents per serving. One portion of this dish contains roughly 5g of protein, 11g of fat, and a total of 149 calories. This recipe from I Breathe Im Hungry requires chocolate, coconut flour, eggs, and sunflower seed butter. 165 people found this recipe to be yummy and satisfying. Overall, this recipe earns a solid spoonacular score of 51%. Users who liked this recipe also liked Wheat Free Oat Nut Chocolate Chip Cookies, Nut-Free “Peanut Butter” Chocolate Chip Cookies, and Grain-Free Nut Butter Chocolate Chip Cookies.
Servings: 15
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
2 ounces coarsely chopped Lindt 90% dark chocolate (or sugar free chocolate chips)
1/4 cup coconut flour
2 eggs
1 cup granulated erythritol sweetener
1 tablespoon konjac flour
1/4 teaspoon kosher salt
1 cup sunflower seed butter
1/4 cup unsweetened shredded coconut
1 teaspoon vanilla extract
Equipment:
oven
baking sheet
bowl
Cooking instruction summary:
InstructionsPreheat the oven to 350 degrees Fahrenheit.Combine the sunflower seed butter, eggs, coconut flour, vanilla, sweetener, coconut, konjac flour (if using) and kosher salt in a medium-sized bowl and mix with a spoon until blended and a stiff dough forms.Stir in the chocolate chunks or chips until well incorporated.Form into fifteen 1 1/2 balls and place on a parchment-lined cookie sheet.Flatten slightly with the bottom of a glass (they wont spread on their own.)Bake for 16 minutes or until golden brown and only slightly soft in the center.Remove from the oven and cool for 30 minutes to let them firm up.Sprinkle with additional flakes of salt if desired.Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Step by step:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Combine the sunflower seed butter, eggs, coconut flour, vanilla, sweetener, coconut, konjac flour (if using) and kosher salt in a medium-sized bowl and mix with a spoon until blended and a stiff dough forms.Stir in the chocolate chunks or chips until well incorporated.Form into fifteen 1 1/2 balls and place on a parchment-lined cookie sheet.Flatten slightly with the bottom of a glass (they wont spread on their own.)
3. Bake for 16 minutes or until golden brown and only slightly soft in the center.
4. Remove from the oven and cool for 30 minutes to let them firm up.Sprinkle with additional flakes of salt if desired.Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Information:
covered percent of daily need
