Ingredientes para Low Carb Chocolate Chip Cookies
- 1/2 cup (113g) softened unsalted butter
- Splenda Granular
- Splenda Brown Sugar Blend
- 1 large egg
- 1 teaspoon vanilla extract
- Whole Wheat Flour
- Baking Soda
- 1/4 teaspoon salt
- 1/4 cup (60ml) heavy cream
- Sugar Free Chocolate Chips
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Como fazer Low Carb Chocolate Chip Cookies
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Cream together 1/2 cup (113g) softened unsalted butter and 1/4 cup (50g) erythritol or your preferred low-carb sweetener until light and fluffy.
- Beat in 1 large egg and 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups (180g) almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/4 cup (60ml) heavy cream, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 cup (170g) sugar-free chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 6-8 minutes, or until the edges are golden brown. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
9g
Carbs
1g