Of all the keto friendly desserts I make, Keto German chocolate cake is the easiest to make and the taste is amazing.

The trick was to get the German chocolate frosting, full of butter, brown sugar, pecans and coconut just right. What you might not realize is magic of egg yolks that pull together and keep together this magnificent frosting.

German Chocolate cake is one of those concoctions that you either love or don’t care for. When you love it, you love it.

It’s not a cake you see every day. In my home bakery, I’ve made Keto German Chocolate Cake for two different birthdays this month. They were thrilled to have this option. Each serving of 12 is about 4 net carbs, and is high in calories due to the heavy cream in the frosting.

Make this a special occasion option, but it should work just fine for the low-carb diet.

How many does this cake serve?

This cake recipe serves 12 and will make a triple layer six inch cake or a double layer 8 inch cake.

Make a Double Layer Keto German Chocolate Cake

If you want a double-layer 9 inch cake, you can follow below. Or use the recipe below and make a double 8-inch cake.

To Make a double layer cake use these measurements.

• 336 grams almond flour (3 1/2 cups)
• 45 grams coconut flour (3 tablespoons)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 3/4 teaspoons xanthan gum
• 1 1/2 teaspoons salt
• 1 cup cocoa powder
• 1 1/2 cups granulated swerve (powdered erythritol)
• 3/4 cup avocado oil or olive oil
• 9 eggs
• 6 tablespoons sour cream
• 3/4 cup boiling water
• 1 1/2 teaspoons vanilla

What is the history of German Chocolate cake?

It’s not a recipe from Germany. It’s a recipe that evolved from Samuel German, who developed a recipe for dark baking chocolate, which was called Baker’s German sweet chocolate.

What makes German Chocolate Cake German Chocolate cake?

It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. To keep this sugar free and keto friendly,  I used Good Earth Golden Sweetener, heavy cream, and unsweetened coconut. Or you can use Swerve brown sugar. You can find out more about Swerve, a powdered erythritol here.

Options for Brown Sugar

• Choc Zero Maple Syrup – 1 tablespoon and use regular swerve.
• Black Strap Molasses – 1 teaspoon and use regular swerve. 
• Whole Earth Golden (found at Costco) has been my go to lately for brown sugar replacement).

One day I was out of Swerve brown sugar and used Swerve granulated and a tablespoon of Choc Zero Maple Syrup. It worked out wonderfully. You could also use only the Swerve granulated, as I realize the brown sugar and Choc Zero Maple syrup may not be available.

Keto German Chocolate Topping

The topping is cooked on top of the stove. Use cold butter and continue stirring until your frosting comes together. If your topping separates (this happened to me once), add more heavy cream and continue stirring on very low. When I did this, it all came back together. I mix my cream and egg yolks together first. I  have never had my topping curdle. 

I need to say this again USE COLD BUTTER or your frosting will not work.

Make Keto German Chocolate Cupcakes 

I sell these in my keto home bakery. Here is one of the responses I got back from a customer.

“The German chocolate was magnificent. Thank you for making the keto birthday a success!” Lori B.

“This is my favorite cake that I buy from you.  I had to take the time to write you to tell you.” Ricky (a current customer since October 2019).

I’ve had so many rave reviews about this recipe, and I’m so excited for you to have it.

More Keto Cakes from Spinach Tiger

• Keto Carrot Cake with Cream Cheese Frosting
• Keto Chocolate Birthday Cake
• Keto Red Velvet Naked Layer Cake
• Keto Naked Lemon Cake with Lemon Cream Cheese Frosting
• Keto Ding Dong Cake
• Keto Birthday Cake (Yellow Cake, Chocolate Frosting)

Print

Keto German Chocolate Cake

Makes an ample one layer cake, an 8 inch double layer cake, a 6 inch triple layer cake or 12 cupcakes. Use the double recipe (above in blog post) for a 9 inch double layer or a 13 x 11 cake).

Course Keto Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 230 grams almond flour See blog post for double layer measurements.
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder optional
• 1 cup granulated Swerve
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoons vanilla
• 4 tablespoons sour cream

German Chocolate Frosting

• 1 cup Swerve Brown Sugar (or Swerve Granulated) See Notes for Substitute
• 12 tablespoons cold unsalted butter (MUST BE COLD) cut into large pieces
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt
• 3 egg yolks use large eggs. If eggs are small, use 4 egg yolks
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 cup unsweetened coconut
• Kitchen Tools
• Parchment Rounds

Instructions

• Preheat oven to 350 degrees F. or 180 C. on bake mode if you have it, instead of convection. If convection, bake at 325 F.
• Grease pans with avocado oil or baking spray. I like to use parchment rounds.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set Aside
• Beat eggs until frothy about two minutes.
• Stream oil in. Add Swerve.
• Put cocoa powder in bowl. Add in boiling water. Stir. If using espresso powder add that in here too.
• Add in sour cream to cocoa mix.
• Add vanilla to cocoa mix.
• Add cocoa mix to mixer (egg mixture).
• Add in remaining dry mixture, and mix just until mixed. Mixture will be thick. If it's too thick add up to 1/4 cup almond milk.
• Pour into prepared pan and bake for 25 to 30 mins or until a toothpick comes out clean or middle measures 210 F. with a thermometer.
• Once cool, prepare Coconut Pecan frosting. Pour over layer one, but not sides. If doing double layer cake, pour over each layer. This makes a lot of topping. you don't have to use it all. You can save and freeze for cupcakes or another recipe.

German Chocolate Topping

• Add a few tablespoons of water to coconut. Mix with hands. This helps plump up unsweetened coconut. Squeeze excess water out. Set aside.
• Make sure your butter is cold and cut I can't repeat this enough times.
• Cut butter into 8 pieces. Place back in fridge to keep cold.
• Mix egg yolks with heavy cream before heating. Add to sauce pan. Add salt, Swerve brown sugar in sauce pan stirring constantly over medium heat. Add butter. Keep stirring on low heat
• Important: If your frosting separates, add in more heavy cream (about 1/4 cup) and continue to stir until it comes back together. Cold butter helps prevent this separation.
• Remove from heat. Stir in vanilla. Add in coconut and pecans.
• Wait about twenty minutes for topping to cool. Put plastic wrap over while cooling.Pour over cooled cakes.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, use 1 teaspoon of Black Strap Molasses and Granulated Swerve Sweetener. 

 

 

 

 

Nutrition

Serving: 1of 12 | Carbohydrates: 5g | Protein: 8g | Fat: 23g | Fiber: 3g

The post Keto German Chocolate Cake appeared first on Spinach Tiger.

These are my favorite Christmas cookie. This is the sugar free, low carb version, but it’s just as awesome. It’s also gluten free. I can hardly stop eating them. And, just in case you didn’t know this, I now own a thriving cottage home keto bakery.

When I was a teenager, my brother and I lived only with my father. One Saturday night during the holidays  a neighbor came over and showed us how to make Christmas cookies. No one baked in my family. No one ever made us cookies and without a mother at the time, life was harder, more lonely.

A Precious Food Memory

We both felt low with abandonment and it seemed like such a treasure to have a woman come to our house to make cookies with us. I can picture my brother taking a spoon and filling each cookie with a brown sugar, pecan mixture.

I remember feeling grateful that she took the time to write down the recipe and give it to me. Isn’t it astounding that it’s the small kindnesses that can fill a heart for a lifetime.

She wrote out the recipe for pecan tassies on a little index card and I still have it. I’m not that person who saves a lot of things, but this held a very deep memory that was happy at a time those were rare. We baked until late into the night, and since both she and my brother are deceased, I feel a need to carry this tradition on.

Grain Free Pecan Tassies are low carb, sugar free made with  a Homemade Brown Sugar

Macros: Each Pecan Tassie is 117 calories, 2.5 g carbs, 2 g fiber (.5 carbs)  3 g protein, 11 g fat.

Homemade Brown Sugar

I recently discovered that it’s pretty easy to make a healthy, low carb brown sugar using blackstrap molasses. There are 14 carbs per tablespoon of Swerve granulated, making this only an additional 7 carbs per 12 cookies. It tastes just like brown sugar and helps. You can also use the Swerve brown sugar.

The original pecan tassies recipe tastes more like a mini pecan pie but with more of a pastry feel, as the dough is made with cream cheese. This grain free pecan tassie is more like a pecan bun or cake. It’s delicious and it freezes perfectly.

I made several test batches of Grain Free Pecan Tassies using the almond flour and we agreed that adding in a little bit of orange extract into the dough and adding cinnamon pushed the flavors more towards that orange cinnamon roll we love on Christmas morning. It’s so delicious.

The Dough Process

I used almond flour, egg, melted butter, a little swerve and some orange zest for the dough. I weighed the dough and divided it by 24. Each dough ball weighs about 12 grams. It then gets tamped down to make a pastry cup.

I’ve found through experience that these can sometimes stick so I cut little round parchment papers to place on the bottom of each cup. If you just made one circle on a parchment sheet and fold over several times and cut, you will quickly have small rounds. It really does help. I also spray the pan.

Sugar Free Brown Sugar

If you don’t have Swerve Brown sugar you can add black strap molasses (about 2 teaspoons) to filling.

The filling is easy to make. I use my homemade brown sugar, melted butter, chopped pecans and cinnamon. The filling is then spooned into the cups and topped with more chopped pecans. They only take about 15 minutes to bake to a golden brown.

Read more about why I love Swerve here. 

Play around with this recipe for Keto Friendly Pecan Tassies

You can play around by adding chocolate chips or unsweetened coconut.

The fantastic news is that these freeze so well. Just take out and defrost for 30 seconds for a quick treat, or go ahead and make all the cookies you want in advance so the holidays are easy.

More Low Carb Christmas Cookies from Spinach Tiger

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Keto Grain Free Pecan Tassies (sugar free)

Amazing low carb pecan tassie often made at Christmas time, like a little pecan pie muffin. 2 carbs per cookie, 2 g, fiber (zero net carbs).

Course Cookie (Keto)

Cuisine American

Keyword keto, grain free, pecan tassies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Calories 117kcal

Author Angela Roberts

Ingredients

• Some of these ingredients include Amazon links which I earn a commission on.

Make Dough

• 2 cups almond flour
• 4 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 2 tablespoons Swerve granulated
• 1 teaspoon orange extract

Make Filling

• 1 cup Swerve Brown Sugar See Notes
• 2 eggs
• 2 tablespoons butter melted
• 1 cup pecans divided
• 1 tablespoon cinnamon
• baking spray or extra butter for pan

Instructions

Make Dough

• Combine almond flour, cream cheese, butter, swerve, orange extract to make dough.
• Refrigerate wrapped in plastic, for an hour or up to two days.
• Make Filling
• Mix swerve brown sugar, eggs, melted butter. Set aside.
• Chop 1/4 of pecans for topping cookies. Set aside
• Chop remaining pecans very fine to mix in the egg butter mixture.
• Assemble
• Spray baking pan or butter, as dough can tend to stick. I cut out small parchment rounds for bottom of each muffin tin.
• Put dough into mini muffin pan. You should get 24. Press into bottom and form a cup.
• Pour the nut mixture into dough cup and top with some of the chopped pecans.
• Bake at 350 degrees F. for approximately 15 minutes or until golden.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, add two teaspoons black strap molasses to filling.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Fiber: 2g | Sugar: 1g

This site earns a commission on amazon products that Spinach Tiger shares. This does not affect price.

The post Grain Free Pecan Tassies (Paleo, Keto Friendly) appeared first on Spinach Tiger.

This Low Carb Upside Down Apple Cake is Kitchen Tested, Sugar Free, Gluten Free

I had to bake a few to make sure expectations were met. I had a few validations along the way.

• A friend was thrilled when I served her this apple upside down cake at lunch. She couldn’t believe it was low-carb.
• Retro Rose gave a piece to her friend and she asked me to bake him a cake because he loved it so much. He is not on a low carb diet or any diet. That is always the best test of an alternative flour cake.
• I probably ate a little too much of this one, because it was just that good.

In developing this recipe, I referred back to my pumpkin cake post.  I loved the texture of that cake which had a cup of pumpkin. I had to find something to replace the pumpkin for moisture and sour cream was my answer.

This Recipe contains Amazon affiliate links which earn a small commission but do not affect price.

Low Carb Apple Upside Down Cake Tested Three Times

If you know me, you know that I will test and retest alternative flour recipes,  especially those I believe to be timeless. This incredible mediterranean olive oil orange cake (made with real oranges) took six tries until I was happy.

I did three test bakes on this low carb apple cake to get the texture right.

Every step I take in the kitchen has my readers in mind. I put myself in your shoes, and I want to make sure you can duplicate this at home. This is also why I focus on basic recipes rather than super fancy cakes.

Once you get the basics, you can create anything!  If you are successful with this yellow cake recipe, you will be able to make many variations. You could use pears in this recipe, or use the basic batter for a blueberry cake.

I have come to the point that I love baking with almond flour more than any other flour because thirty cakes later, I think I’ve gained a little expertise. However, I’ll keep learning more tricks and sharing with you.

The Baking Process for Low Carb Apple Upside Down Cake

This  cake is made with almond four and sweetened with swerve. If you’re unfamiliar with Swerve, it’s a powdered erythritol, that has a net 0 carb count. You can use it with a one to one ratio.  

I used two large envy apples, peeling and slicing them thin. If you have apples left over, double up and use all the apples. I used to use Swerve’s brown sugar, but since have found making my own brown sugar with blackstrap molasses is better. It’s mixed with butter to get the sauce that goes into the cake pan first, followed by the apples, followed by the batter.

The cake itself does not contain apples within the batter. The apples are placed in the bottom and will serve as the topping once you turn the cake over. I prefer this. The flavor of the cake is boosted by the ground cardamom. If you don’t have that, you can use a teaspoon of vanilla and dash of freshly ground nutmeg or use all three.

Homemade Brown Sugar for Glaze

Since I first posted this, I discovered it’s easy to make my own brown sugar by mixing 1 tablespoon of black strap molasses to 2 cups of Swerve. I only use 3/4 cups of this for the topping. Blackstrap molasses has 14 carbs, so basically it’s only adding one extra carb to each serving.

The brown sugar glaze is basically brown sugar and butter. 

The tricky part is making the brown sugar glaze that goes in first. This mixture can stick to your sauce pan, so as soon as it’s ready, pour into your prepared cake pan and immediately put in your sliced apples. I ended up using a pan with a removable bottom.

This is a USA pan, the best pan made in America (or anywhere as far as I’m concerned) and worth every penny. Anytime you need to order cake pans, sheet pans, please consider USA pans. I can stand happily by this recommendation, and you will have them a lifetime.

If you do, foil it very well and put a pan under it in case of drips. If you don’t have a pan with a removable bottom put a big piece of parchment paper in pan, so you can make sure you can turn the cake over.

How to Store Low Carb Apple Upside Down Cake

Cake is good at room temperature, loosely covered, or in refrigerator.

Cake can be frozen, defrosted at room temperature or microwaved. I also make this in the bakery in individual lala cake pans. 

I enjoy a low carb life style, but am in now way completely giving up fruit. This delicious apple cake is still very low in carbs and in calories.

Nutrition Value: 1 of 12 slices is 7 net carbs, 202 calories.

More Low Carb Grain Free Cakes from Spinach Tiger

Apple Almond Tart

Grain Free Pumpkin Spice Cake

Pumpkin Cheesecake Low Carb with Almond Flour Crust

Grain Free Orange Olive Oil Cake

Lemon Cake

Flourless Chocolate Cake

Sugar Free Cheesecake

Apple Almond Tart

Print

Apple Upside Down Cake, Grain Free, Keto Friendly

Low Carb Apple Upside Down Cake, Keto Friendly, Sugar Free

Course Low Carb Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 202kcal

Author Angela Roberts

Ingredients

Dry Cake Ingredients

• 2 1/3 cups blanched almond flour 260 grams
• 2 tablespoons coconut flour 28 grams
• 1 teaspoon pumpkin pie spice or cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground teaspoon cardamom or 1 teaspoon vanilla extract or use both
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 cup Swerve, granulated or erythritol of choice

Apples

• 1 tablespoon Swerve, granulated
• 2 large apples cored, peeled, sliced
• dash salt
• juice of one lemon

Brown Sugar Glaze

• 1/2 cup low carb brown sugar See Notes
• 1/2 cup butter
• 1/4 cup heavy cream

Wet Ingredients

• 5 eggs
• 1/2 cup avocado oil or 1/2 cup unsalted butter, melted
• 1/4 cup sour cream
• 1 tablespoon almond milk or coconut milk
• 1 teaspoon vanilla extract

Homemade Brown Sugar

• 1 cup Swerve, granulated Or powdered erythritol of choice
• 1 tablespoon blackstrap molasses

Instructions

• Preheat oven to 350 degrees F. (180 C., Gas 4)
• Line 9 or 10 inch cake pan with parchment paper and spray with baking spray. If you use pan with removable bottom, wrap bottom heavily with foil. If you don't have that kind of pan, line your pan with parchment paper.

Dry Ingredients

• Mix all dry ingredients together including the powdered erythritol, (Swerve). Set aside.

Prepare Apples

• Peel and slice apples thinly.
• Place in bowl with lemon juice and teaspoon cinnamon, tablespoon swerve. Set apples aside.

Homemade Brown Sugar

• Mix molasses with Swerve. Use back of spoon and keep mixing in the molasses. Eventually, it incorporates completely. You can use a food processor, but I find the spoon easy.

Brown Sugar Glaze

• Heat butter and brown sugar in small saucepan on low until melted.
• Add in heavy cream. Stir and cook on low for a few minutes until all is incorporated. Set aside.

Wet Ingredients

• Mix eggs on high for about 3 minutes until very well blended.
• While mixer is still running, stream in oil slowly (or melted butter if you go that route).
• Mix sour cream, vanilla and almond milk together in separate bowl. Stream into mix.
• Add dry mix on low just until mixed. Over-mixing makes cake tough.

Assemble

• Place apples in cake pan in concentric circles.
• Pour brown sugar butter mixture over apples.
• Add cake batter to cake pan. Smooth out top with offset spatula.
• Bake in lower rack of the oven for 50 minutes to 60 minutes. Put tin foil over cake at 30 minutes, as almond flour burns easily. Check at at 40 minutes, and again at 50 minutes to check for doneness. Cake will be able to bounce when touched. Inside middle should be at 210 degrees F.
• Allow to cool completely before removing cake. Use a knife to go around the sides.
• Using a flat plate, turn over so that apples are the top of the cake. If using a removable bottom pan, release that first, before turning over.
• If the top of cake isn't caramelized enough once you turn the cake over, place in broiler for five minutes. Watch carefully.
• Cool completely before serving.
• Cake can be kept in refrigerator up to one week, can be frozen.

Notes

An option is to place cake under broiler for 4 minutes or so to brown after turning over. Cake should turn over easily once cooled.

Brown Sugar: Either use the Homemade Brown Sugar or the Swerve Brown Sugar Brand. If you have neither, use regular Swerve. You may use up to 3/4 cup. 

Nutrition

Serving: 1of 12 | Calories: 202kcal | Carbohydrates: 7g

The post Low Carb Apple Upside Down Cake, Grain Free, Keto Friendly appeared first on Spinach Tiger.

Can we talk a minute about keto chocolate chip cookies and what you really need to know?

Keto Chocolate Chip Cookies as simple as they seem, can be the most challenging to bake. What do I mean?

Chocolate chip cookies are very personal. Some people like flat crispier cookies. Some people like soft chocolate chip cookies. I like chunky, gooey, cookies that lean a little crispy on the outside.

I took these exact same ingredients and baked them three different ways with quite different results until I found the cookie chocolate chip cookie I was looking for. I wanted a cookie that was large enough, flat enough but NOT TOO FLAT, chewy enough with just a little crunch and not grainy.

Here’s the proof of what I’m saying. I gave the exact same cookie (baked differently) to the same person three times and while they didn’t like that first cookie, they loved the third cookie. Exact same ingredients!

This is why I strive to test and retest a recipe until I feel like it would be good enough for a cookbook and good enough for you. Readers, you are valued beyond what you could know. You give me the motivation to get up in the morning and turn the oven on.

What ingredients makes a good Keto Chocolate Chip Cookies?

First of all, we have to use the keto friendly ingredients, almond flour, Choc Zero Chocolate Chips, Swerve Sweetener and Choc Zero Maple Syrup. In my original post, I topped with Madon Sea Salt. I’ve since changed my mind and skip the salt.

I love the company, Choc Zero so much I have changed my recipe to include their chocolate chips and replace brown sugar sweetener with their maple syrup. You will thank me for this. 

As an affiliate for Choc Zero you can save 10% with code SPINACHTIGER Go here to order

I tried this cookie with walnuts and it did not work. The pecans add a bit of sweetness and the right texture. Walnuts made the cookie too bitter.

SECRET INGREDIENT: A teaspoon of gelatin powder makes the cookie chewier. It’s a game changer for texture.

What technique makes a good keto chocolate chip cookies?

• Refrigeration of Cookie Dough Prior to Baking
• Making a Slice and Bake Cookie Roll

In all my chocolate chip cookie recipes, I refrigerate the cookie dough 24 hours and then roll into a cookie roll that can be sliced. This will make your cookies taste better, bake better and look better. If you don’t have 24 hours or you’re impatient, freeze the cookie dough for ten minutes to get it real cold, then roll in parchment paper or plastic wrap.

How to Get a Uniform Sized Chocolate Chip Cookie

Roll the cookie dough to two inches in diameter. Cut into 1/2 inch discs and then press into 2 1/2 inch cookies. Why all this rolling and pressing? It takes that grainy look away and is very easy to work with.

What Chocolate Chips Should I use to Make Keto chocolate chip cookies?

Choc Zero makes two kinds chocolate chips, dark and milk chocolate. I am an affiliate and make a small commission. I also use Choc Zero exclusively in our ganache. 

Baking Times, Baking Temperature

These bake in about 10 minutes, but this will depend on your cookie size and your oven. You want the underneath to be golden brown, but you don’t want to over bake these. Try baking one or two first.

Bake at 350 F. 180 C. Gas 4.

Print

Best Keto Chocolate Chip Cookies (Grain Free, Sugar Free)

Low Carb Chocolate Chip Cookies with Pecans, Almond Flour. (Keto Friendly) at 20 Servings, 1 net carb.

Course Low Carb Dessert

Cuisine American

Keyword chocolate chip cookies, keto brownies, low carb browines

Prep Time 10 minutes minutes

Cook Time 11 minutes minutes

Total Time 21 minutes minutes

Servings 12 cookies

Calories 73kcal

Author Angela Roberts

Ingredients

• 1 1/4 cups almond flour 140 grams
• 4 tablespoons coconut flour 28 grams
• 1 teaspoon gelatin powder optional
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 teaspoon xanthan gum
• 1/2 cup unsalted butter
• 1/2 cup Swerve granulated sweetener
• 2 tablespoons Choc Zero Maple Syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cups Choc Zero Chocolate Chips see notes
• 3/4 cups chopped pecans

Kitchen Tools

• Rectangular Parchment Papers

Instructions

• Mix all dry ingredients except sweeteners. Set aside
• Cream butter with sweeteners.
• Add egg and vanilla.
• Add dry ingredients.
• Add chocolate chips and pecans.
• Refrigerate dough for one hour to get it cold. This is important. If you are short on time, roll into cookie roll and freeze for 15 minutes. Overnight refrigeration yields the best cookie.
• Divide dough into two parts.
• Put each in parchment paper, forming a 2 inch across roll.
• Refrigerate each roll overnight. You can also freeze one.

To Make Cookies:

• Preheat oven at 350 degrees F. bake or 325 degrees Convection.
• Slice across cookie roll 1/2 inch.
• Using hands press down to make cookie be 2.5 inch across, but mold with hands to smooth out edges so cookie is same thickness all over.
• Top each with a sprinkling of salt. Optional.
• Bake on ungreased pan (I use silpat or parchment) to easy remove.
• I get between 18-20 cookies or 9 to 10 from each roll when making a flat cookie. I got about a dozen when making a chunky cookie.
• Bake for ten minutes. Check to see if you need to add another minute or two.
• Cool on baking rack.
• Allow to COMPLETELY COOL, before storing.
• Store in cookie tins. I’ve left on counter for a few days.
• If you put in plastic bag, you will add moisture to the cookie and change the texture.
• You can freeze cookie dough and baked cookies.

Notes

Since posting, I replaced the brown sugar with Choc Zero Maple syrup. 

Since my original post, I discovered a teaspoon of gelatin makes the cookies chewier, great if you are making the cookies chunky.  Skip it if you prefer a flat, crispier cookie.

Nutrition

Serving: 1g | Calories: 73kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Fiber: 1g

The post Keto Chocolate Chip Cookies (Grain Free, Sugar Free) appeared first on Spinach Tiger.