Chocolate Cream Cheese Cookies For Keto | Easy Low Carb Keto Recipes | Breakfast Ideas For Keto
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yes there is a loop there’s a loop of this for 15 minutes on YouTube another one another one that was that was terrible apparently it’s supposed to pump you up if you’re in the gym doing push-ups anyways we’re back in with another one of these low-carb keto friendly cookie recipes today’s recipe is a double chocolate chocolate chip cream cheese cookie recipe that only has two and a half grams of net carbs per cookie if you love chocolate you are bound to love this recipe because it’s absolutely packed with chocolate so that being said let’s give in this one and make these cookies guys alright so the first thing we’re going to do is preheat our oven to 350 degrees next you want to take out a very large bowl your food scale and some coconut flour and weigh out a cup and a half or around 200 grams of the coconut flour into the bowl next we’re gonna sweeten things up with some granulated u ROM the reason why we’re using your with all is because it’s a zero calorie zero net carb sweetener today I’m using swerves granulated you earth wrong if you want to pick some up there’s a link in the video description below but we’re gonna be adding two thirds of a cup or around a hundred grams of the earth all to our large bowl as well as a quarter cup of some unsweetened cocoa powder and we’re also gonna be adding some sugar-free chocolate chips my personal favorite is the Lily’s chocolate chips if you can find these in your grocery store totally pick them up but if you can’t there’s a link to grab some in the video description below every serving only has two grams of net carbs and they are so good guys so we’re also going to be adding a heaping third of a cup of those sugar free chocolate chips to our bowl as well so now at this point we’re just gonna add a quick pinch of salt and once you’ve added the salt you want to get out your whisk and whisk if I all those ingredients together until the cocoa powder mixes in with all the other ingredients and everything looks chocolaty in that bowl once that happens we’re gonna set that bowl aside and we are gonna start working on our wet ingredients so our first order of business is going to be getting out a stick of butter that’s been sitting at room temperature for a little bit we’re gonna Koopa fine that into four or five cubes and then add that to an even larger bowl that we used for our dry ingredients now we’re gonna start prepping our cream cheese we’re gonna be using an entire brick eight ounces or 112 grams of full fat cream cheese in the recipe and once you’ve added the cream cheese we’re gonna add three large eggs and a teaspoon of vanilla extract at this point we’re all set to get our hand mixer out and start mixing all those ingredients together until a thick smooth and creamy batter starts to form there what you want is all the cream cheese to dissolve with all the other ingredients and when that’s looking good we can get our dry ingredients back out add those into the bowl along with a teaspoon of baking powder and then we’re all set to get our spatula out and start mixing all those ingredients together until a thick crumbly consistency starts to form the bowl when everything is crumbly in there that’s when you want to start using your hands and start working those crumbles into a ball of dough and it’s probably gonna take a couple of minutes for that ball of dough to form but just be patient keep working it with your hands and eventually you will have a sizable ball of cookie dough all right so now that we’ve got our ball of cookie dough what we’re gonna do is take out our cookie scoop and scoop out 30 equal size cookies onto two baking sheets lined with parchment paper we’re gonna bake them for about 15 minutes but just keep your eye on them because they can bake quickly and once they come out of the oven we’re gonna let them set and cool completely in the tray itself and while they’re setting and cooling what I like to do is take out a spoon and just press them down at the bottom of the spoon just to help give them that classic cookie shape and when they’re done cooling completely add them to a plate grab a glass of milk and as always enjoy guys all right so that’s today’s cookie recipe I hope you guys give these a shot I hope you enjoy them if you want the full readout recipe or the metric measurements those are listed in the video description below also down there are links to all the products that I used to make the cookies today thank you guys so much for watching I hope you enjoy these I will see you next recipe [Music]
This Post Was All About Chocolate Cream Cheese Cookies For Keto | Easy Low Carb Keto Recipes | Breakfast Ideas For Keto.
Here’s The Video Description From YouTube
One of the BEST low carb KETO recipes for beginners! These easy Chocolate Chip Cream Cheese Cookies are the perfect keto breakfast idea or snack idea! Each cookie only has 2.5 NET CARBS, and these low carb keto cookies take less than 25 minutes from start to finish to make.
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OTHER KETO RECIPES:
Keto Chocolate Peanut Butter Breakfast Bars:
Keto Pound Cake:
Keto Cinnamon Rolls:
Keto Strawberry Cheesecake Fat Bombs For Keto:
THINGS I USED IN TODAY’S KETO COOKIE RECIPE:
Lily’s Chocolate Chips:
Unsweetened Cocoa Powder:
KETO CHOCOLATE CHIP COOKIES INGREDIENTS:
1 1/2 Heaping Cups (200g) Coconut Flour
1/4 Cup (20g) Unsweetened Cocoa Powder
2/3 Cup (100g) Granulated Erythritol
Heaping 1/3 Cup (56g) Lily’s Chocolate Chips
1 Tsp Baking Powder
Just a pinch of salt
1 Stick Unsalted – Room Temperature – Butter (112g)
8 oz (112g) Full Fat Cream Cheese (room temperature)
3 Large Eggs
1 Tsp Vanilla extract
Pre-heat the oven to 350 Degrees.
Add all of the dry ingredients to a large bowl mix, combine, and set the bowl aside.
Add all of the wet ingredients to an even larger bowl, and use aa hand mixer to combine those ingredients.
Once the wet ingredients are combined, add the dry ingredients, and use a spatula to combine them until crumbly.
Once crumbly use your hands to form a ball of dough.
Once a ball of dough is formed, take a cookie scoop out, and scoop 30 equal sized cookies onto baking sheets lined with parchment paper.
Bake for around 12-15 minutes….keep an eye on them they bake quick
Remove the sheets from the oven and let the cookies cool on the sheets.
While they’re cooling use the bottom of a spoon to flatten the cookies, and give them more of a “cookie” shape.
When the cookies have cooled, add them to a dish and enjoy.
Store them in a sealed container in the fridge
Keto Cookie Macros (Per cookie – Recipe Makes 30):
2.5 NET CARBS
*NOTE: Macros don’t account for the erythritol sweetener, it has ZERO CALORIES.
Free 20 Mug Cakes E-Book: