Zutaten für Reduced Carb Chocolate Chip Cookies
- Unsalted Butter
- Splenda Granular
- Splenda Brown Sugar Blend
- 2 large eggs
- Sugar Free Vanilla Extract
- Whole Wheat Flour
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Heavy Cream
- Sugar Free Chocolate Chips
- Walnuts
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Zubereitung von Reduced Carb Chocolate Chip Cookies
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup Splenda granulated, and ½ cup Splenda brown sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and 2 tablespoons of heavy cream until well combined.
- In a separate bowl, whisk together 2 cups almond flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chocolate chips and ½ cup chopped nuts (optional).
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 5 minutes, then gently flatten each cookie with a spatula.
- Continue baking for another 6-8 minutes, or until the edges are lightly golden brown and the centers are set.
- Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
15g
Carbs
2g
