What is the difference between a cookie and an English biscuit?
“Cookies are made from a soft, thick dough and are denser than an English biscuit. When they are finished, cookies are larger, softer, and chunkier than their English biscuit cousins”… Hmmm
You’d think a plain cookie with a few chocolate chips folded into the mixture would be a simple matter, but a Keto chocolate chip cookie has to be just right.
A cookie that’s too crisp feels dry and disappointing and a cookie that’s too chewy tastes like dough. I want a bit of tender, fudgy chewiness with an edge of crisp bite, too… I think I’ve achieve it with these keto chocolate chip cookies.
KETO CHOCOLATE CHIP COOKIES
A cookie that’s too crisp feels dry and disappointing and a cookie that’s too chewy tastes like dough. I want a bit of tender, fudgy chewiness with an edge of crisp bite, too… I think I’ve achieve it with these keto chocolate chip cookies
12
servings30
minutesIngredients
200 g Almond Flour
115 g Unsalted Butter – melted and cooled
150 g Erythritol
2-3 drops Liquid Sweetener (optional)
1 large Egg
1/2 tsp Baking Powder
1 tsp Vanilla Extract
1/2 tsp Xanthan Gum
1/4 tsp Himalayan Salt
25 g Grated Dark Chocolate (85% Cacao – Aldi)
Method
- Preheat the oven to 180 C
- Mix all the dry ingredients together in a mixing bowl: almond flour, erythritol, Xanthan gum, baking powder, salt.
- Add the melted butter and egg and mix with a fork to form a dough.
- Grate the chocolate, making sure there are several 1/8-1/4 inch bits.
- Add the grated chocolate to the dough, mixing well.
- Divide the mixture into 12 little balls (I use a tablespoon for this because the dough is quite wet)
- Press them 1/4 inch flat on a lined baking tray.
- Bake for 12-15 minutes or until slightly golden.
- Leave to cool on a rack to harden.
Notes
- MACROS per biscuit: 2g Carbs – 21g Fat – 5.3g Protein
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