At 5:30PM I found out it was #nationalchocolatechipcookieday and I KNEW I had to whip up a batch of cookies. But not just any chocolate chip cookie, my NEW K4K Loaded Chocolate Chip cookies!! I put all my FAVORITE Choczero chocolate in them! White chocolate chips, milk chocolate chips, and PB cups😍. This is the ULTIMATE keto/gluten-free/sugar-free chocolate chip cookie 🍪 My secret is moving the cookie sheet to the top rack the last min to crisp the tops/sides AND still have a soft center! Also I like to save some of the chocolate to sprinkle over the top of the cookies IMMEDIATELY after taking them out of the oven to melt a bit on top! Perfection!! Also if you need to stock up on some chocolate chips don’t forget promo code :KETO4KARBOHOLICS always gets you 10% off at Choczero’s website😘

K4K Loaded Chocolate Chip Cookies Makes 13 Cookies

1 Cookie: 220 Calories, 20g Fat, 3g Carbs, 5g Protein

1 1/2 Cups Almond Flour

1/2 Cup Salted Butter (room temp)

3/4 Cup Brown Swerve or Erythritol

1 Tbsp coconut flour

2 tsp Vanilla Extract

1 Egg (room temp)

1/2 tsp baking powder

1/4 tsp Salt

1/4 Cup Sugar Free Chocolate Chips

1/4 Cup Sugar Free White Chocolate Chips

6 Sugar Free Peanut Butter Cups, chopped

OPTIONAL:

1 tsp coarse salt

1/2 tsp maple extract (add with the vanilla extract if you use it)

Directions:

1. Preheat your oven to 350 F.

2. Place the butter into a mixing bowl and beat with the Swerve/erythritol. Add the vanilla and egg, mix on low for another 30 seconds.


3. Add the almond flour, coconut flour, baking powder and salt. Mix until well combined.
 4. Combine the chocolate/PB cups into the dough by hand.


5. Use an ice-cream scoop to scoop out the dough to Make 13 balls and literally throw down on a baking tray lined in parchment paper(helps to flatten a bit). Bake for 12-15 mins.

6. Remove from the oven and IMMEDIATELY sprinkle with coarse salt. Let them cool, and serve.