Low Carb Chocolate Chip Cookies GF/SF

Low Carb Chocolate Chip Cookies - GF/SF


1/3 cup coconut flour

2/3 cup almond flour

1 tsp xanthan gum

1/2 tsp baking soda

1/2 tsp salt

2 TB butter (I use kerigold, pasture raised)

2 large egg whites, room temperature

1 large egg

1 TB vanilla extract

1 TB Sweetleaf stevia powder

3 TB granulated Stevia (Stevia in the Raw or Truvia)

2 TB erythritol (You can get this at a health food store)

6 TB unsweetened almond milk, coconut milk, or heavy whipping cream (the difference in the recipe of you use heavy whipping cream are the calories, just don't use regular milk)

5 TB Lily's Sugar Free Chocolate Chips


Preheat oven to 350 degrees and line a cookie sheet with a silicon lining or parchment paper.

Mix the coconut flour, almond flour, xanthan gum, baking soda, and salt together with a whisk.

In a separate bowl whisk together butter, egg whites, egg, and vanilla.  

Then whisk in the Sweetleaf stevia powder, the granulated stevia, and the erythritol.

Next, add the almond milk, or whatever type of milk you are using.

Add your egg mixture into the dry ingredients, mixing until just mixed.

Next add the chocolate chips.

Roll your dough into 12 to 15 balls and then shape them and flatten them.  These cookies will not spread out, so you will need to shape them the way you want them.  Lay them on your lined cookie sheet.

Cook them for 12 to 15 minutes.  Keep and eye on them, because the almond flour can burn, so start watching them at about 12 minutes.

Let them cool for 10 minutes on the cookie sheet and then move them to a rack to finish cooling.  I store them in a plastic container in the refrigerator. They are ok out for a few days, but I find that they last longer in the fridge.