How To Make Low Carb Chocolate Chip Cookies With Pecans & Sea Salt
Do you love chocolate chip cookies, but looking for a low carb option that fits your macros? These low carb chocolate chip cookies with pecans and sea salt will help you when that sweet tooth strikes. Plus they are super easy to make and don’t take much time at all. Perfect for a quick cookie fix when you need it most.
For those of you that have followed my blog since the beginning, then you know that the very first recipe I ever posted was my Best Ever Chocolate Chip Cookies. Would I say this low carb option tastes the same? Absolutely not. But, since I’m pregnant with my first child and recently diagnosed with gestational diabetes I’m learning a lot about proper nutrition. I still have love for a classic chocolate chip cookie, but unfortunately they are not good for me, or the baby right now.
Enter this low carb option. I thought it was fitting that my first low carb focused recipe would also start with a chocolate chip cookie. What can I say, it was the first thing I knew I needed to make so that I could still enjoy my favorite treat.
Can I Have These Low Carb Chocolate Chip Cookies On A Gestational Diabetes Diet?
Yes! Of course, you will want to talk to your doctor about their nutrition recommendations, since I am not one to give you unsolicited medical advice. However, I spoke with my nutritionist and she thought it was great that I was learning to make low carb options at home. It’s the best way to know for sure what you’re eating while maintaining full control of your carb count.
One recommendation that she shared with me was to monitor how many treats I have each day that include sugar substitutes, such as monkfruit or stevia. They are excellent options, even if you are not pregnant, but she did mention that they are fairly new and have not been fully studied with pregnant women. No complications have been linked to their use at this time, so to be cautious she advises I only have 3 foods a day that include a sugar substitute.
Are These Cookies Keto Friendly?
Absolutely! The only reason I do not list them specifically as keto is because a gestational diabetes focused diet is not a keto diet. It’s low carb NOT no carb. My blog moving forward is going to focus on low carb eats rather than a keto diet. Many people on a keto focused diet will not eat as many carbs throughout the day as a pregnant woman is advised to. That being said, these cookies can still fit into your keto diet! Yay!
Do I have to use Almond Flour?
I would highly recommend it. I have not tested this recipe with other types of flour substitutes, so I can’t tell you how they would turn out if you used coconut flour instead. These low carb chocolate chip cookies are best with almond flour. I tested these a few times and I also found that the version I made with eggs and real butter tasted better than ones I made with coconut oil.
Low Carb Friendly Ingredients Used, With Links Of Where To Buy Online:
Monkfruit Sweetener with Erythritol (This is a 1:1 Swap For Regular Sugar)
Low Carb Chocolate Chip Cookies With Pecans & Sea Salt
- KitchenAid Stand Mixer
- Cookie Sheet
- Silpat Baking Mat
- Cooling Racks
- 1 Large Egg
- 4 tbsp Unsalted Butter Melted
- 2 tsp Vanilla Extract Organic
- 2 cups Almond Flour (Super Finely Ground)
- 1/4 cup Monkfruit Sweetener with Erythritol
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1/2 cup Semi-Sweet Sugar Free Chocolate Chips
- 12 Pecans
- Sea Salt Flakes To Taste
- Preheat the oven to 325 degrees Fahrenheit.
- Using a mixing bowl, cream together the egg, butter, and vanilla extract using a stand mixer. If you don’t have a stand mixer and handheld one works too!
- Gradually add the flour, Monkfruit, baking powder, baking soda and salt.
- Once combined, remove the bowl from the mixer and pour in the chocolate chips. Using a spatula to mix in the chocolate chips by hand.
- Using a cookie sheet lined with a silpat mat, use an ice cream scoop to measure out each cookie. Use your hand to flatten the cookies down a bit. If you leave them in a ball, they will stay that way.
- Top each cookie with one pecan in the middle and a sprinkle of sea salt.
- Bake the cookies for about 11 minutes or until just slightly golden. I don’t like my cookies crispy so if you do, you can bake them for about 1-2 more minutes.
- Let the cookies cool on the cookie sheet for 10 minutes before removing them to a cooling rack. If you try to remove them right away they will crumble and fall apart.
Making this recipe? Please tag me on Instagram @natashasfoodadventures so I can see your creations!
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