Keto Chips Ahoy Cookies!

Hello and welcome to my keto kitchen. I'm Victoria. Today, I'm going to show you how to make a keto chips away cookie. Not super dry, not gritty, a smooth, crispy cookie that you can take and dip in milk. It's not gonna fall apart on you. Just a good, crispy cookie that tastes like you want it to taste in your mind. But a lot of keto cookie recipes, they're full of almond flour, so when you bite into it, it falls apart. Yes, it's crispy, but at the same time, it's also gritty. So let's get a smooth, crispy cookie that tastes so much like a chips away cookie. Pretty sure you will be shocked when you take a bite, especially if you're new to my channel, because I know a lot of times in the keto world, the way it was for me is I would try a recipe, I'd be so excited, it would look halfway decent. I would taste it, and then my first impression is this tastes absolutely nothing like what I was expecting. So let me show you how to make this keto chips away cookie to meet your expectations. Let's get started. The first thing that we need is 10 tablespoons of softened butter. Next, we need half a cup of any erythritol-based sweetener. This is Truvia, so this is gonna be erythritol with stevia, which is probably the best mixture, or erythritol with monk fruit. But I like Truvia. Right here, I bought the granular Truvia, but I put half a cup of granular in a coffee grinder, and I ground it into a powder. This is a paddle attachment. I'm going to put this on, and then I'm going to beat this until it turns white. So as long as it's yellow, just keep beating it until it turns white and fluffy. Okay, now that the butter and the sweetener is nice and fluffy and it's turned white, we have to add all of the rest of the ingredients at the same time, because the dough is going to be stiff, like you would think of like a cookie dough. And if you add the flour with the vanilla and the salt before the chocolate chips, your chocolate chips will not go into the batter very well if you do that last. So at this point, everything has to go in together. So right here, I have one and a half cups. You can use either my new standard keto flour 2.0 or my einkorn keto flour, doesn't matter. Both of them are 126 grams. Next, I'm going to sprinkle half of a teaspoon of salt, half of a tablespoon of vanilla, and half of a cup of chocolate chips. Right here, I am using ChocZero's chocolate chips because half of a cup is only eight carbs. So if you use my new standard keto flour 2.0, it's going to be 11 carbs per batch, 11 net carbs per batch. But if you use my einkorn keto flour, it's going to be 23 carbs per batch. Blend it well. Now blend it until it begins to really stick to itself and form a dough. Okay, I am going to dump this out on the counter and I am going to roll this into what you would think of as if you were to go to the grocery store and you were to buy cookie dough and it would be rolled in a tube-like shape. That is what I am going to do here. At least I'm going to do my best at it. If your dough is very crumbly, then your butter was not soft enough. Your butter has got to be soft. So it's best to leave your butter out overnight. So the problem would be if it's not adhering nicely like this, like the actual tube of cookie dough, the problem is that your butter was not soft enough. So here we are. Now, look at this, this is not beautiful. Okay, I am going to take this, I'm going to lay it on a cookie sheet and I am going to put it in my refrigerator for about 30 minutes and then I will be right back. Okay, it has been about 30 minutes. The cookie dough has hardened quite a bit. Now I am going to cut this into my slices, probably about a quarter of an inch thick. Probably what I'm aiming for. Yeah. The chocolate chips do not make this easy. Now I am doing my best to get these into a nice circle. Okay, we are done. So these are going into my oven, 350 degrees between 12 and 15 minutes. I know after 12 minutes they're cooked, but I am looking for a little bit of a darker cookie. So I will be right back, 12 to 15 minutes. Okay, the cookies have completely cooled. These are fantastic. I was working through some of the thumbnails, breaking them, my word. They are crispy, but they are not gritty. It is not a gritty cookie. This is a smooth cookie. I split two cookies on the camera so that you could see how crispy, but soft at the same time, not gritty. Not gritty at all. Okay, we are going to taste this. I've got my cup of milk right here. I just posted this milk last week and I can't see myself leaving it. It's easy, super, super healthy, and three carbs per cup is nothing. So what this makes me think of are those keto recipes that you get excited to make. You make them, wow. Your expectation is to taste like the real thing, and then it's not even close. It's not even close. Y'all, this tastes like the real thing. Can I have a bite? You want a bite? What do you think? Thumbs up, all right. He's usually so quiet, but cookies are his thing. These are so good. Approved by a four-year-old who knows what a good cookie tastes like. If you make this, please post it over on Facebook. Tell us what you think. Post it down in the comments below. Please give this video a thumbs up. If you're not subscribed, please subscribe, and you have a very blessed day.