Keto Psyllium Husk Chocolate Chip Cookies
Servings: 12 Cookies
Calories: 152kcal
Ingredients
- 1/2 cup salted butter softened 120g
- 3 tbsp + 1 tsp sukrin brown sugar sweetener 40g (see tips in my Keto Chocolate Chunk Cookies post for how to sub this)
- 6 tbsp + 2 tsp powdered monkfruit erythritol sweetener 80g
- 2 egg whites, room temperature OR 1 whole egg
- 1 1/2 tsp vanilla extract
- 1 cup almond flour 112g
- 1 tbsp whole psyllium husks or 1/2 tbsp ground psyllium husks
- 1 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1/4 tsp salt 1/2 tsp if using unsalted butter
- 1/4 cup stevia sweetened chocolate chips 60g, I use the Krisda brand for chocolate chips or 50g chopped dark chocolate
Instructions
- Pre-heat oven to 350*F.
- Add all of your dry ingredients (except sweeteners) to a food proccessor and grind for 10-15s. Set aside.
- In another bowl, cream butter and sweeteners together with a hand held mixer.
- Add egg and vanilla extract, beat again until just mixed.
- Addd the dry ingredients to the wet and stir until a thick dough is formed and everything is well-mixed. The more you stir, the thicker it will start to get.
- Roll the dough into balls and place evenly apart on a greased baking sheet, flatten just slightly, then bake for 10-12min or until lighty browned. They will set more as they cool.
- Remove from the baking sheet after 5-7min and leave on a wire rack to finish cooling. Enjoy your Keto Psyllium Husk Chocolate Chip Cookies!
Notes
- These are also great refrigerated overnight then baked the next day for a more intense flavour.