Keto with Kimberly

I normally make this recipe for one, but I doubled each ingredient because my youngest grand, Montana Rose, was with me for the morning. And not only did she enjoy a couple of them, she got to help her Nana make them! She did a great job too!

One cookie: 211 calories, 2.5 grams of net carbs, 3.2 grams of protein, 21 grams of fat.

Ingredients:

4 Tbsp. of almond flour

1 Tbsp. of coconut flour

1 Tbsp. of brown sugar replacement sweetener (We used brown Swerve)

2 Tbsp. of butter, softened

1 tsp. of pure vanilla extract

Dash of salt

2 Tbsp. of keto chocolate chips (We used Lily’s Milk Chocolate Chips)

In a small bowl, whisk together the butter and pure vanilla extract. Then add the rest of the ingredients and mix well with a fork until they are fully combined. Shape into four cookies then bake using one of the three methods below. 

Air Fryer: Montana and I baked our cookies in my air fryer. We placed each cookie on the parchment lined grilling tray then cooked for about three minutes or until golden brown around the edges at 350 degrees.  Let the cookies cool completely before moving them to a plate.

Oven: Place the cookies on a baking sheet that is lined with parchment paper or sprayed with cooking spray. Bake at 350°F for about six minutes or until the edges start to brown. Remove from the oven and let them cool completely before moving them to a plate.

Microwave: Place each cookie on a microwave safe dish or a piece of parchment paper. Cook on high for about 1 minute then let them completely cool before serving.  

Montana said this recipe is delicious and I think so too. If you only want to make one serving (two cookies), just cut each ingredient in half! We both hope you will like them! Enjoy!