Low carb baking again

I’ve been testing some doughnut recipes with lower carb alterations. They’re not bad but there’s only so much you can really cut the flour and still have a product that will hold up to shaping & frying.

Well I shifted a little yesterday when I just really wanted a chocolate chip cookie.

I went to Pinterest to see what I could find. I tend to look at a bunch of recipes then sort of meld them together to meet my needs.

I ended up with pretty simple recipe using only almond flour (I buy meal because it’s cheaper, but I pulsed it a little in the blender to get it a little finer). I don’t like stevia, and usually have swerve on hand. I used just 2/3 of the amount of sweetener most recipes called for. I didn’t actually measure the butter because I forgot to buy more...I think I used about 2T which I think was half what most recipes used (half cup for full batch, I made half batch, 2T is half of a quarter cup).

I did add regular semi sweet chocolate chips due to my lazy ways of not wanting to go to another store after work.

So the end result was a little iffy when I pulled them from the oven. I wasn’t sure they’d hold together when I tried taking them from the pan. It is key to let these things sit & cool and I have no real patience most of the time.

After cooling, I was amazed at how good they were! They are not chewy like a smooth batter with flour will give you, but the taste is great. There’s a little added nutty texture, as if I had added ground nuts to a regular cookie dough.

So it was almond meal, baking powder, salt for dry plus butter, swerve, vanilla for wet.

Some recipes called for xanthum gum but I don’t like to use gums so it’s not something I have in the house.

I am very pleased with this and will probably try again with one of those ‘keto friendly’ chocolate chips some day.

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