Saturday, August 29, 2015



A delicious recipe! I made a recipe on the back of a bag of chocolate chips and with just a few changes they are low-carb or keto! You can make a ton of cookies or very large cookies, depending on your preference.  These cookies have a ton of chocolate chips in them.  You can reduce the amount by half and add chopped walnuts or pecans, if desired.  

21/cups Gluten-Free Bake Mix 2, OR (560 mL)
  Grain-Free Bake Mix or Keto Bake Mix (last one - use 2 1/2 cups)
1 tsp baking soda (5 mL)
1/tsp salt (1 mL)
3/cup butter, softened (175 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup granulated erythritol, or 6 sweetener packets (kind for coffee) (60 mL)
1 tbsp vanilla extract (15 mL)
2 cups sugar-free chocolate chips, OR this one (500 mL)

Preheat oven to 375°F (190°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR alternative grain-free bake mixes, baking soda and salt. 

In food processor or in bowl with mixer, process butter and add eggs; process.  Add liquid sweetener, erythritol and vanilla extract.  Process.  Add dry ingredients; process.  Stir in chocolate chips.

Form 1 to 2  tablespoonfuls (15 – 30 mL) of cookie dough.  Place on greased cookie sheet.  Flatten to nice round forms.  Bake approximately 12 minutes, or until brown underneath cookies.  Allow to cool completely on cookie sheets.  Place in freezer or refrigerator in a sealed container.  Use pieces of parchment paper between layers of cookies.

Yield:  25 or 50 cookies
1 cookie 25/50
117.2/58.6 calories
2.6/1.3 g protein
7.3/3.7 g fat
0/0 g fiber

2.8/1.4 g net carbs 

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