Low carb baking again

in #partiko5 years ago

I’ve been testing some doughnut recipes with lower carb alterations. They’re not bad but there’s only so much you can really cut the flour and still have a product that will hold up to shaping & frying.

Well I shifted a little yesterday when I just really wanted a chocolate chip cookie.

I went to Pinterest to see what I could find. I tend to look at a bunch of recipes then sort of meld them together to meet my needs.

I ended up with pretty simple recipe using only almond flour (I buy meal because it’s cheaper, but I pulsed it a little in the blender to get it a little finer). I don’t like stevia, and usually have swerve on hand. I used just 2/3 of the amount of sweetener most recipes called for. I didn’t actually measure the butter because I forgot to buy more...I think I used about 2T which I think was half what most recipes used (half cup for full batch, I made half batch, 2T is half of a quarter cup).

I did add regular semi sweet chocolate chips due to my lazy ways of not wanting to go to another store after work.

So the end result was a little iffy when I pulled them from the oven. I wasn’t sure they’d hold together when I tried taking them from the pan. It is key to let these things sit & cool and I have no real patience most of the time.

After cooling, I was amazed at how good they were! They are not chewy like a smooth batter with flour will give you, but the taste is great. There’s a little added nutty texture, as if I had added ground nuts to a regular cookie dough.

So it was almond meal, baking powder, salt for dry plus butter, swerve, vanilla for wet.

Some recipes called for xanthum gum but I don’t like to use gums so it’s not something I have in the house.

I am very pleased with this and will probably try again with one of those ‘keto friendly’ chocolate chips some day.

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