Keto Recipe: Keto 24 Hour Chocolate Chip Cookies

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Keto 24 Hour Chocolate Chip Cookies

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  1. This recipe is inspired by Alvin Zhou’s 48 Hour Chocolate Chip Cookies on youtube. I tested keto recipes many times to try to get a replica of his that we could all eat. I changed my dough 3 times before deciding on this one (3rd time’s the charm).

    I found that 48 hours was too much for keto cookies as the cookies became too soft and mushy. But I also baked cookies off right after making dough and 24 hours after and found 24 hours or ~20 hours is the sweet spot. The cookies caramelize more around the edges and the flavours are enhanced.

    These cookies use a lot of ingredients. But if you want the best keto chocolate chip cookies, a little extra effort is required. They are chewy, gooey and soft yet crisp at the edges. These are great if you’d like to impress your friends and family or just as a real treat for yourself.

    Here is the how-to video I made that I think is the highlight of this recipe. This was probably my favourite recipe to-date to test, film, edit and eat. I hope you enjoy it as much as I did.

    **Video:** [**https://youtu.be/-gGGcmYPn6c**](https://youtu.be/-gGGcmYPn6c)**Written Recipe:** [**https://mouthwateringmotivation.com/2021/10/12/keto-24-hour-chocolate-chip-cookies/**](https://mouthwateringmotivation.com/2021/10/12/keto-24-hour-chocolate-chip-cookies/)

    # Keto 24 Hour Chocolate Chip Cookies

    Serves: 12-16 Cookies

    **Ingredients:**

    **Toffee**

    * 1/4 cup salted butter, 60g
    * 1/4 cup sukrin gold sweetener, 48g
    * 1/4 tsp vanilla extract (optional)

    **Brown Butter**

    * 1/2 cup salted butter, 112g
    * 1 ice cube

    **Cookies**

    * 1 1/2 cups almond flour, 162g
    * 2 tbsp lupin flour, 14g
    * 1 1/2 tbsp vital wheat gluten, 11g (Replace with 1/4 tsp xanthan gum + 1 tbsp coconut flour for gluten free)
    * 1/2 tsp espresso powder
    * 1/2 tsp baking soda
    * 1/8 tsp xanthan gum
    * 1/8 tsp salt (more if using unsalted butter)
    * 6 tbsp sukrin gold, 72g
    * 1/4 cup powdered monkfruit sweetener, 48g
    * 2 tbsp allulose, 24g
    * 1 egg
    * 1 egg yolk (optional – adds a little extra chewiness)
    * 1 tsp vanilla extract
    * 1/4 tsp molasses (optional)
    * 3oz 70% chocolate, chopped, 85g
    * sea salt for topping (optional)

    **Directions:**

    **Toffee**

    1. Heat a non-stick frying pan over low-medium heat. Add the butter and stir as it melts. 
    2. Once the butter is melted, add the sukrin gold sweetener and stir as it dissolves. 
    3. Continue to stir constantly for ~7 minutes then remove the it from the heat and keep stirring for ~30s more to prevent it from burning. 
    4. Add 1/4 tsp vanilla extract and stir once more. Pour the mixture onto a parchment lined baking sheet and allow it to set in the fridge while you complete the next steps.

    ​

    **Browned Butter**

    1. Again, using a non-stick frying pan, add 1/2 cup salted butter and heat over low-medium heat stirring often until melted.
    2. Continue to stir the butter until it turns brown then quickly remove it from the heat while still stirring. (This usually takes about 5-6 minutes for me after the butter has initially melted. The butter will start to get frothy and soon it will bubble so much you can’t really see the bottom of the pan – this is right before it will turn brown, then after that you only want to stir for a few seconds more before removing it).
    3. Add an ice cube to the browned butter and give it a few stirs until it’s melted and blended in.
    4. Pour the butter into a large mixing bowl and set aside at room temperature to cool down a bit.

    ​

    **Making The Chocolate Chip Cookies**

    1. To another bowl, add the almond flour, lupin flour, vital wheat gluten, baking soda, espresso powder, xanthan gum and salt. Whisk to combine then set aside.
    2. To your now slightly cooled browned butter, add the sweeteners; sukrin gold, powdered monkfruit and allulose along with the egg (and egg yolk if adding it), vanilla extract and molasses. 
    3. Whisk well until the mixture is very smooth.
    4. Add your dry ingredients to the wet ingredients and stir until everything is combined.
    5. Add the chopped chocolate.
    6. Break your toffee from earlier into small pieces then add it as well.
    7. Stir everything one more time until combined.
    8. Cover your dough with plastic wrap and refrigerate 24 hours. 
    9. After 24 hours, pre-heat your oven to 330*F. 
    10. Line a cookie tray with parchment paper and scoop balls of cookie dough onto the sheet. (If you’re baking these straight from the fridge, you’ll want to use your hand to flatten them just a bit to help them spread properly. If you let them come back to room temperature, you should be able to just scoop balls of dough and bake them as they are). ****Tip*** *- If they aren’t flattening as much as you’d like as they bake, just take a spatula or spoon and give them a little press in the oven.* 
    11. Bake the cookies for ~10-13 minutes (these will take more towards 13min or longer if baking directly from the fridge). They WILL set more at room temperature so be careful not to over-cook them. You can also toss them in the freezer quickly after baking to cool them faster.  ****Tip*** *- For thinner cookies, let your dough come back fully to room temperature before baking and flatten the balls of dough just a tiny bit before baking. For thicker cookies, bake straight from the fridge and again just flatten slightly.*
    12. Let the cookies cool for at LEAST 12-15 minutes before trying to remove them from the baking sheet (if you’re impatient they are still delicious but a bit messy when first out of the oven). Enjoy your Keto 24 Hour Chocolate Chip Cookies!

    **Nutrition for 1/16th of recipe: 179 calories | 16.2g fat | 2.8g NET carbs | 4g proten | 2g fiber**

  2. OMG! My husband and I JUST watched this an hour again, and said, you know…

    I wish I could give you an award.

  3. Oof, the effort. Can you pack up a dozen and ship them to me for $25?

  4. Wow…all heroes truly do not wear capes, unless of course you are wearing a cape right now OP. This post, recipe, written out instructions, AND VIDEO is such a cool thing. Thank you for all the effort!!

  5. ANOTHER one!! Yes I use ur other recipe as a go to. When I have the time I will absolutely try these. You are a godsend.

  6. Thank you! looks amazing. I don’t know if I can wait a whole 24 hours tho. lol

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