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Chocolate Chip Cookies

48 servings

2 sticks (1/2 lb) unsalted butter, softened
1/2 cup Brown Sugar Twin
4 Tablespoons KetoSweet
1 Tablespoon DiabetiSweet
1 cup Splenda
2 teaspoons sugar-free vanilla extract
# 1 teaspoon butter pecan extract
2 large eggs
1 teaspoons baking soda
1 teaspoons salt
1 cup Atkins bake mix
1 cup whole wheat or oat flour
1/4 cup almond flour
1 cup lowcarb (Splenda Sweetened Darrel Lea) chocolate chips
1 1/2 cups chopped pecans (or walnuts)

Preparation Method:
Preheat oven to 375°F.
In a large bowl with mixer on medium speed, beat butter, sweeteners and extracts until fluffy. Add eggs, baking soda and salt; beat until blended. Reduce mixer speed to low and beat in the bake mix and flours just until blended. Stir in chocolate chips and nuts. Drop by teaspoon-full 1 inch apart on ungreased baking sheets.
Bake 8 - 11 min. or until edges are golden brown. Cool 2 minutes. Remove to wire rack.
* NOTE: Mixing sweeteners and including a little of the DiabetiSweet (which has isomalt) allows a sweeter cookie with less single sweetener. And mixing "flours" allows the best of low-carb and good baking performance. Do not use "white" flour and if you use whole wheat, make sure it's TRULY whole wheat. See our shopping and product spotlight areas for more info on where to locate ingredients.
3.2 carbs per cookie.

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