Kitchen Sink Cookies (keto + low carb)
These Kitchen Sink Cookies are perfect for your next cookie exchange or party! This keto cookie recipe is packed with butterscotch, chocolate, and two types of nuts for a salty sweet treat under 3 net carbs!
Ingredients
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup 1 stick unsalted butter, softened
- 3/4 cup packed brown sugar monkfruit
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup Lily's Semi Sweet or Dark Chocolate Chips
- 1/2 cup Lily's Butterscotch chips
- 1/2 cup pecans chopped (preferably roasted and salted)
- 1/2 cup walnuts chopped
Instructions
- In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
- Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
- Add the egg, beating the mixture on low.
- Gradually pour in the almond flour mixture and beat on low speed until combined.
- Lastly, mix in the butterscotch, chocolate chips and chopped nuts.
- Chill the mixture at least 30 minutes, preferably longer, until the butter is sold and the cookie dough is hard. DO NOT SKIP THIS STEP.
- When ready to bake preheat the oven to 350 degrees F.
- Using a small cookie scoop drop the cookies onto a silicone linedbaking sheet (or lightly greased baking sheet) evenly spaced.
Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire. - Allow the cookies to cool completely before moving from the pan. Top with sea salt if desired.
Notes
Net carbs are 2.8 g per cookie
Nutrition
Serving: 1 cookieCalories: 106kcalCarbohydrates: 4.8gProtein: 1.7gFat: 7.6gCholesterol: 14.3mgSodium: 64.5mgFiber: 2gSugar: 1.1g
Tried this recipe?Let us know how it was!