This morning I thought I would play around with my almond flour. I just bought 25 yummy pounds of it:) I also needed to warm up this house, it is -13 dregrees F in chilling MN, so I thought some baking would help. I took a basic chocolate chip recipe and tweaked it. These turned out cake like, chewy and very yummy. Yeap, I ate one at 10:30am:)(see it missing from the photo)
1/4 cup stick butter, softened
1/4 cup Xylitol
1/4 cup Sugar Twin Brown
1 Lg egg
1/2 tsp vanilla extract
1 tsp baking soda
1 1/2 cup almond flour
3/4 cup sugar free chocolate chips(I make my own as the ones from the store are over $5 a package) see below.
Cream together butter and sugars. Add egg and vanilla. Then add baking soda, and almond flour.
Drop on cookie sheet(I used a cookie dough scoop, looks like a small ice cream scoop). Bake in a 350 degree pre-heat oven for 10-11 minutes or until golden brown on top.
Makes 19 cookies
Each cookie: Calories 96.5, Total Fat 9.1g, Total Carb 2.4g, Fiber 1.5g, Sugar 0.4g, Protein 2.3g, Net Carbs 0.9g
*Atkins Phase 2 and up
Sugar Free Chocolate Chips.
I make the ones that Candice's makes. Here is her blog: http://www.ticklemysweettooth.com/blog/
Candice’s Low Carb Sugar Free Chocolate Chips
1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
8 drops liquid Sucralose (I use EZ-Sweetz)**
In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.
Put chocolate mixture into a pipping bag**** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.
Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.
Makes approx. 3/4 cup of chocolate chips.