Candice's Low Carb Chocolate Chip cookies

http://candiceslowcarbrecipes.typep...ip-cookies.html



These are similar to my chocolate chunk cookies only I made homemade sugar free chocolate chips and also mixed sweeteners this time. I used a combination of Splenda & liquid Sucralose for this recipe. It cut the carbs down a little by replacing some of the powdered splenda with the liquid.

Hope you enjoy as much as I do!


makes 2 dozen cookies

Ingredients:

1/2 cup unsalted butter, room temp
1/2 cup granulated splenda
12-16 drops liquid Sucralose (I use EZ-Sweetz*)
4 large eggs, room temp
1 1/2 teaspoon vanilla extract
1/4 cup + 2 Tablespoons coconut flour, sifted **
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup(37g) pecans or walnuts, chopped
1 recipe of Chocolate Chips(see below)


Instructions:

Preheat oven to 350F

In small bowl add coconut flour, baking soda and salt. Set aside.
Cream butter & splenda until light and fluffy in mixer with paddle attachment.
Add 2 eggs while mixer is running. Add Vanilla & liquid Sucralose.
Then add your entire coconut flour mixture.
And the last two eggs. Mix till just combined on low, then turn mixer on MED/HIGH and beat till mixture is completely smooth.
By hand fold in chocolate chips and nuts.


Line cookie sheet with parchment paper, or nonstick baking liner.
Scoop with a 1 Tablespoon cookie scoop(#60), if you don’t have one, scoop 1 Tablespoon then roll in your hand to make ball.
Press down cookie with palm of your hand, just enough to flatten slightly.

Bake ~ 350F for 11-13 minutes




* My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
**I use Inari Organic Coconut flour.
It seems not all coconut flours are the same. They vary from one to the other nutritional wise so in turn can effect the way recipe turns out. If you can, try to use the SAME flour I do or a coconut flour with almost the same nutritional information as the Inari to insure a successful turn out. I have never used any other brand of coconut flour but have heard back from others that have and with their comments I really feel not all coconut flours work the same way.

Nutritional information for Inari Organic Coconut flour:

serving size: 1/4 cup(30g)
calories: 60
Fat: 2.5g
Saturated fat: 2.5g
Cholesterol: 0mg
Sodium: 25mg
Carbohydrates: 19g
Fiber: 12g
Sugars: 2g
Protein: 6g



Nutritional informations per 1 cookie:

Energy 88 kcal
Carbohydrate, TOTAL 2.97 g
Sugars, total 0.27 g
Fiber, total dietary 1.37 g
Protein 1.86 g
Total lipid (fat) 7.87 g

Net Carbs 1.6 g



Candice's Low Carb Sugar Free Chocolate Chips



Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
8 drops liquid Sucralose (I use EZ-Sweetz)**

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.

Put chocolate mixture into a pipping bag*** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.

Makes approx. 3/4 cup of chocolate chips.

Nutritional information for 1 recipe:

Energy 581 kcal
Carbohydrate, TOTAL 24.04 g
Sugars, total 0.03 g
Fiber, total dietary 11.97 g
Protein 6.48 g
Total lipid (fat) 51.43 g

Net Carbs 12.07 g


*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.
**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
*** If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a pipping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.



Little one approved