Katrina's Cookbook

Ketogenic Chocolate Chip Cookies
(from Ketogenic Desserts and Snacks-John Richards)

1 cup almond flour
2 tbsp. coconut flour
1/2 tsp. baking powder
2 tbsp. psyllium husk powder
3 tbsp. whey powder
1 egg
1 cup dark chocolate chips
8 tbsp. room temperature
   unsalted butter
1/4 cup erythritol
2 tsp. vanilla extract
10 drops liquid Stevia

**Makes 16 servings

-Preheat oven to 350*F.
-While your oven preheats, cover a large cookie sheet with parchment paper.

-In a large mixing bowl, combine your coconut flour, almond flour, baking powder, psyllium husk powder, an whey protein. Stir with a silicone spatula to combine your ingredients.

-Now, in a clean medium sized mixing bowl, use your hand mixer to mix the butter for just a couple of minutes until it pales. Add in 10 drops of your liquid Stevia and 1/4 cup of erythritol and mix again to combine.

-Add your vanilla extract and egg in to the butter bowl and mix again until you get a smooth batter.

-Once your butter is smooth, use a sieve to sift your dry ingredients over the butter ingredients. Use your hand mixer again to combine your ingredients fully.

-Set your hand mixer down and use your spatula to fold in your dark chocolate chips evenly. Once your chocolate chips are folded in, pull off small pieces of dough and roll them in to cookie balls. You should get 17 cookies.

-When your cookie balls are laid out on your cookie sheet, use your pal or the bottom of a drinking glass to flatten your cookies gently.

-Bake your cookies for between 12 and 15 minutes until done.


Servings: 16
Nutrition Per Serving
Calories: 162
Fat: 12g
Protein: 3g
Carbs: 13g
Sugar 6g
Fiber: 3g