1 cup butter,
softened (250 mL)
Liquid sweetener
to equal 3/4 cup (175 mL)
sugar
1/4 cup powdered
erythritol, OR (60 mL)
6 coffee
sweetener packets
2 tsp vanilla
extract (10 mL)
1 egg
23/4 cups Gluten-Free
Bake Mix 2, OR (click for recipe) (425 mL)
3 cups Keto
Bake Mix (750 mL)
2/3 cup sugar-free
chocolate chips, OR this
one ,
OR (150 mL)
use 70% Lindt chocolate bar, chopped finely
1/2 cup chopped pecans (125
mL)
In bowl of mixer, mix butter, liquid sweetener, erythritol, vanilla extract and egg. Add Gluten-Free Bake Mix 2; mix.
In food processor, chop chocolate chips until smaller (it does not matter if some of the chocolate becomes powdered). Set aside. Then place chopped pecans in food processor and process using the pulse button, if you have one, until a bit smaller.
Stir chocolate chips and pecans into cookie dough. Divide cookie dough in half {each half will be about 13.5 oz (383 g)}. In plastic wrap form two long log shapes, about 8 inches (20 cm) long and 2 inches (5 cm) wide. Wrap the logs nicely and chill in the refrigerator until firm. If you are in a hurry, you could freeze the logs until firm.
Cut the logs into thin slices (not too thin or too thick – thinner
cookies are a little nicer, I think). Place on parchment-lined cookie
sheets. Bake 12 to 14 minutes at 350°F (180°C) until
slightly golden on the outside. If you bake them until darker golden
brown underneath, they are actually pretty good that way.
Yield: 36 cookies
1 cookie
111.2 calories
1.8 g protein
9.8 g fat
0.1 g fiber
2.1 g net
carbs