Chocolate Chip Cookies, the Carb-less way!

 Nothing better than a chocolate chip cookie. Crispy on the outside, chewy in the middle. I found this recipe that uses almond flour but real sugar. So not low carb but close enough I was hopeful with a couple swaps. Nope, soft cookies. Really yummy cookies, but soft. 

I will be trying these again using cornstarch. Wait, that's not low carb or Keto. You're right. It's one tablespoon so only adds 1/2 of a net carb to the cookie. You choose. The cornstarch will replace the oat fiber & xanthan gum. 

 Chocolate Chip Cookies

7 T salted butter, softened

1/3 cup Swerve Brown

1/2 cup Allulose sweetener (I use Anthony's)
1 large egg
2 tsp vanilla extract (I use 10 large drops Now Better Stevia French Vanilla)
2 cups Blue Diamond almond flour (sifted and spooned into a measuring cup**)
1 T corn starch (or 1 T oat fiber & 1/4 tsp xanthan gum)
1/2 tsp baking soda
1/2 tsp pink salt
42 grams Choczero Milk Chocolate Chips or Lily's Semi Sweet Chocolate Chips

Mix dry ingredients, except chocolate chips, together until well mixed. Set aside.

In mixer, cream butter and sweeteners. Add egg and vanilla. Mix until light and fluffy.

Add dry ingredients to wet and mix until well combined.

Fold in chocolate chips. Refrigerate dough for 20 to 30 minutes.

Preheat oven to 300° F. Line two cookie sheets with parchment.

Using a small cookie scoop, place balls of dough on prepared cookie sheet. Do not flatten. Bake cookies for 8 to 10 minutes. Cookies should be light brown on the edges and chewy in the center.

Remove from oven and let cool on the cookie sheet for 20 minutes. You can then move the cookies to a wire rack if wanted. 

**In most of my recipes I use grams to measure my almond flour. I tested the weight of the almond flour in two different recipes. I sifted my almond flour, spooned it into a one cup measuring cup, leveled off the top and it weighed 190 grams for 2 cups (so 95 grams for one cup). I've been told and looked up online the gram weight of one cup is 112 grams. It doesn't seem like a big difference, but for 2 cups 190 grams vs 224 grams is a lot! These are the lightest cookies that I have made. Going forward I will always sift and spoon my almond flour!! 😁

Carb-Less Chocolate Cake

Living a carb-less life with full flavor and desserts!

Eating less carbs in a carb filled world, from my experience, is filled with daily challenges. My goal is to share recipes, foods and tricks to make living carb-less easier. Well, at least tastier. Most of the recipes will be keto friendly and low carb. You might even see some reviews of found recipes I try. Two things you will not see posted are professional pictures or nutritional information. I am not a chef or an english major, so forgive any mistakes, ask me any questions and enjoy making low carb foods!

What better way to start than with a chocolate cake and yes it is keto friendly! This chocolate cake is a moist (I know, eeeww, but it is!) almond flour sponge with a chocolate creamy dreamy frosting that is so decadently creamy you will want to eat the whole cake in one sitting. So let's get to that recipe.

Carb-less Chocolate Cake

Pre-heat oven to 325° F. Prepare a brownie pan (11x8 metal) with parchment or butter

3/4 cup unsalted butter, softened
1/3 cup heavy cream
6 large eggs, room temp
1/2 cup Lakanto Golden sweetener
15 drops Now Foods Better Stevia English Toffee
3 squeezes Pyure liquid stevia
1 1/2 tsp vanilla

In a large bowl combine all ingredients above together. Set bowl aside.

1 1/2 cups Blue Diamond almond flour
1/4 cup cocoa powdered unsweetened
1 T coconut flour
2 tsp baking powder
1/2 tsp pink salt

Whisk dry ingredients together. Stir dry ingredients into wet until well combined. Let sit for 5 minutes. This lets the flour absorb some of the moisture.

Pour into prepared pan. Bake 45 to 50 minutes or until toothpick tests clean. Once done, remove from oven and let cool completely. Once cooled, I make the creamy dreamy frosting

Creamy Dreamy Frosting

6 ounces heavy cream
6 ounces Lily's Semi Sweet Chocolate Chips
1 T Lakanto Powdered sweetener

In a heat safe bowl place your chips and set aside. In saucepan over medium-high, heat heavy cream to just before boiling.  DO NOT use a cover on the pan and watch it. A cover creates condensation (water) that drips into your cream. Water will make your chocolate seize and no one wants that.

Pour the hot cream over the chocolate chips. Slightly shake the bowl and let it set. I normally allow 5 minutes. When you stir immediately you stir air into the cream and cool it off. Give your chocolate time to melt. At 5 minutes, stir to combine. Keep stirring until the chocolate is smooth and creamy. Stir in the powdered sweetener until well combined.

Now I'm impatient, so I use my freezer to help cool the frosting. I stir it every 5 minutes until it is set up enough and resembles a frosting consistency. Frost your cake! I then refrigerate the cake until ready to eat. Cut into your perferred serving size. Now, let's eat cake!!