4cupsAlmond flour(finely ground - I like Bob's Red Mill best)
1tspKosher salt
1/2tspBaking soda
8TBSPUnsalted butter(1 stick - softened)
3/4cupConfectioners Swerve sweetener
1TBSPVanilla extract
1/4cupHeavy whipping cream(you can add more by the teaspoon if the dough seems too crumbly after mixing)
1-1/2cupSugar-free chocolate chips(we love Lily's brand)
2/3cupChopped nuts - optional(pecans or walnuts are delicious in this cookie)
Instructions
Preheat oven to 325 F
Mix dry ingredients except for sweetener together in a bowl or large measuring cup (flour, salt, soda)
Cream the butter and Swerve in a mixer bowl until light and fluffy
Add the vanilla and cream, mix until well combined - NOT too long or you'll accidentally whip your cream too stiff for cookie dough
Add the dry ingredients in half at a time, mixing until well combined
Fold in the chocolate chips (and nuts if using)
Portion the cookies out using a 1-1.25 TBSP scoop on parchment paper on cookie sheets
Gently press the cookies down to flatten out with the bottom of a glass or something - they will not spread out much at all, so target your desired post-baking size
Bake at 325 for 15-20 min, until golden brown around the edges (these are a slow baker - if for some reason in your oven they are looking golden brown around the edges before 15 min is up, PULL THEM immediately)
IMPORTANT: let the cookies cool ON the sheets without lifting/touching for at least 20 minutes
Move the parchment to cooling racks and let cool at least 2 hours more before storing
Notes
If you don't mind going a tad off the Keto path, you can add a half cup of low-sugar Craisins to these and they're very tasty indeed.
These cookies can go from perfect to burnt on the bottom and edges in a split-second. Watch them carefully, particularly if your oven has a known hot spot. I only use my AirBake cookie sheets for this dough - I find this really helps prevent them from getting too brown on the bottom.
Be sure to let these cool down all the way before eating, or they'll fall apart in your mouth, hand, and down your shirt.
These improve in texture and flavor vastly after some time in the freezer. I now toss them into a freezer bag and in they go as soon as they are thoroughly cooled down. This approach also keeps them fresh for a couple of months.
I did run the macros on this recipe for a few items that we were interested in tracking. These are per cookie: