Chocolate Chip Keto Cookies (Print Version)
# Ingredients:
→ Base
01 -
1/4 cup melted coconut oil
02 -
3 tablespoons melted butter
03 -
2 eggs
04 -
3 tablespoons Lakanto brown keto sweetener
05 -
1/2 teaspoon salt
→ Mix-ins
06 -
1/2 cup Lily's sugar-free chocolate chips
07 -
1/2 cup Lily's sugar-free white chocolate chips
08 -
1 cup unsweetened coconut flakes
09 -
1 cup chopped roasted pecans
# Instructions:
01 -
Set your oven to 350°F (175°C). Put a silicone muffin tray onto a baking sheet and leave it ready.
02 -
Grab a medium bowl and blend the melted coconut oil, melted butter and eggs together using a hand mixer at medium speed. Toss in the keto brown sweetener and salt, then keep mixing until everything's well blended.
03 -
Gently stir in all dry stuff (coconut flakes, both types of chocolate chips, and the pecans) with a spoon or spatula until they're spread evenly throughout the egg mix.
04 -
Drop even amounts of cookie mixture into each muffin cup. Lightly push down the mix with your fingertips or the back of a spoon.
05 -
Pop them into the hot oven for about 12-15 minutes, until you notice the cookie tops turning slightly golden.
06 -
Take them out and let the cookies sit on the counter to cool for at least 20 minutes.
07 -
Gently pop each cookie out from the silicone mold and put them on a plate lined with paper towels before serving them up.
# Notes:
01 -
These treats are crafted just for keto eating plans with very few net carbs