Our Keto Cake has been such a hit, I decided to share another Keto-friendly recipe with you! I must confess, I am guilty of keeping this cookie dough in my fridge and snacking on it from time to time… Enter the Keto Cookie. A delicious, guilt free dessert, low carb, and sweetened with my new favorite keto friendly sweetener, Lakanto! These cookies are the perfect summer treat and are even better paired with a fresh glass of Almond Mylk! Enjoy!
2 cups almond flour
1/3 cup coconut oil (melted)
1/4 cup Lakanto Sweetener
1/4 cup water
1 teaspoon Himalayan pink salt
½ teaspoon baking soda
1 cup chocolate chips (recipe below)
Preheat the oven to 350 and line a baking sheet with parchment paper.
Place the almond flour, Lakanto sweetener, baking soda and salt in a bowl and stir. Add the water and coconut oil, and stir until dough forms.
Add chocolate chips and spoon 1 tablespoon balls onto a cookie sheet. Gently press balls of cookie dough down and bake for about 12-15 minutes. Allow to cool and enjoy!
Homemade Chocolate Chips
4 ounces unsweetened baking chocolate (100% cacao, organic is preferable)
1 tablespoon coconut oil
1-2 tablespoons Lakanto Sweetener (or other sweetener)
Break baking chocolate into one-inch pieces and place in thick saucepan or double boiler. Over a very low heat, melt the baking chocolate with the coconut oil. Once melted, take off heat, add sweetener and stir. Pour chocolate onto parchment paper and spread into a rectangle, about 8×12 inches. Place parchment in freezer. Once hardened (will take a few minutes), break into small pieces and use as chocolate chips.