Well, I’ve ditched all the sugar in the house that was a temptation of any form. The holidays always seem to bring an onslaught of treats that I have trouble saying no to. I almost always “clean up” my holiday baking, adding in natural sweeteners like maple syrup or honey, and subbing out refined flour when I can, but I also make some traditional favorites with the real stuff! But last night, with all the sweets gone, I felt myself wanting something!
Keto Roasted Almond Chocolate Chip Cookies to the rescue.
I found this recipe on the web but have tweaked it a bit to my liking and to what I readily had available in the house.
Keto Roasted Almond Chocolate Chip Cookies
Ingredients
- 1 cup finely ground roasted almonds I roast almonds ahead in a 350F oven for 20 minutes. Let cool completely, then grind to a flour in a magic bullet.
- 3 tbsp sugar-free chocolate chips, or dark chocolate pieces
- 1/4 tsp salt
- 2 tbsp Erythritol I grind this in my magic bullet until it is like powdered sugar.
- 1/8 tsp baking soda
- 2 tbsp coconut oil or MCT oil I used MCT
- 1 tsp vanilla extract
- 2 tsp almond milk (or milk of choice)
Instructions
-
Preheat oven to 325F. Stir together all dry ingredients, then add wet to form dough. Drop by teaspoonful onto parchment lined cookie sheet, and press down into a flat cookie shape. Cook for 12-15 minutes. Remove from heat and let cool completely before trying to remove them or they will break! Store in air tight container in freezer.
