Comments on: Low Carb Keto Chewy Chocolate Chip Cookies

By: The Best Low Carb Desserts | Yummy Keto Desserts

The Best Low Carb Desserts | Yummy Keto Desserts — Wed, 14 Jul 2021 14:17:24 +0000

[…] Keto Chocolate Chip Cookies – The Keto Queens […]

By: Samantha Whitson

Samantha Whitson — Mon, 04 Jan 2021 18:06:52 +0000

I’ve found an amazing texture by using 1cup pecan flour, & 1/2 cup almond flour. It gives the best resemblance to the classic ‘chew’ of chocolate chip cookies I’ve found to date- surprisingly so, plus a much richer taste with the molasses. I’ve also tried using protein powder in place of the almond flour, with equally good results. In addition, I increased beef gelatin to 2 tablespoons, & added a teaspoon of good salt- plus a sprinkle on top. Very caramelly tasting end result.*Have also tried various chocolate chip flavors; dark/ milk/white/butterscotch/chocolate caramel, etc- sometimes a little of each. I believe the pecan flour is one of the biggest game-changers in my baking. Mixed with slightly coarser ground nuts of choice, it also makes an amazing cheesecake crust…oh yes!

By: Faith Gorsky

Faith Gorsky — Fri, 17 Jan 2020 00:55:13 +0000

In reply to Ben. Ben, Thank you so much, we're so happy you're enjoying our recipes! The molasses lends a brown sugar-like flavor to help give these a classic chocolate chip cookie flavor. The cookies spread quite a bit and we use 2 pans to make sure they don't bake into each other. :)

By: Ben

Ben — Thu, 16 Jan 2020 22:40:03 +0000

2 questions can I replace molasses with honey? 1 teaspoon seems insignificant, can you explain?
Also 2 pans for 8 cookies? They really spread that much? Love your site, love your recipes. I’m definitely giving these a try.

By: Faith Gorsky

Faith Gorsky — Thu, 31 Jan 2019 01:19:06 +0000

In reply to Tammy. Tammy, Yay!! I'm so happy to hear that, thanks so much for leaving a comment to let me know! :)

By: Tammy

Tammy — Thu, 31 Jan 2019 01:06:57 +0000

In reply to Faith Gorsky.

It did work…they are amazing! I also used 1/2 amount of sweetener(monk fruit) and used liquid stevia. I mix to avoid cooling effect. Seems to be working. My husband said they were almost cake like….he liked them too! Thank you for the recipe! It’s a keeper!

By: Faith Gorsky

Faith Gorsky — Wed, 30 Jan 2019 14:05:42 +0000

In reply to Tammy. Tammy, You mean the Knox gelatin? We haven't tried it using something else, but we think it could work. If you try it, please let us know how it goes!

By: Tammy

Tammy — Wed, 30 Jan 2019 04:13:39 +0000

Does it have to be beef gelatin or can I use unflavored gelatin?

By: Lara

Lara — Sun, 27 May 2018 21:42:45 +0000

In reply to Bell. Unfortunately you cannot. Normally you would only use 1/4 c of coconut flour for 1 cup of almond flour. Recipes don't always translate out the best even with this substitution though.

By: Bell

Bell — Sat, 26 May 2018 03:46:51 +0000

These look amazing! I have a question about the flour. Do you think I could substitute the Almond for Coconut flour? If so, would it be the same amount?