Keto Lupin Flour Chocolate Chip Cookie

note: * Please note, I have added weights for the ingredients that are important to measure precisely! Please weigh your keto ‘flours’ to achieve the correct texture! Here’s an affordable but reliable kitchen scale if you need one.

RECIPE VIDEO for this recipe is below the instructions

½ Cup Golden Lakanto ( Brown Swerve may be substituted here)

(114 grams) 1 Stick of softened, Salted Butter (at room temperature, not melted) *see note 1

2 egg yolks

½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon vanilla extract

scant ¼ teaspoon Salt (a scant measure measure, means ‘slightly less than’)

(155 grams) 1.25 cups + 2 Tablespoons of Almond Flour (recommend Anthony’s Brand or Kirkland Brand for best texture & lower carbs)

(13 grams) 2 Tablespoons of Lupin Flour ( Lupina Flour Brand is my only recommendation here!)

½ Cup of Lily’s Sugar-Free Chocolate Chips

Directions at fatkitchen.com

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