Preheat oven to 340 degrees F and place rack in the middle position. Line 1-2 baking sheets with parchment paper. Chop the almonds to resemble the texture of oats. Chop walnuts into small pieces about the size of the chocolate chips. Measure and mix the almond flour, oat fiber, gelatin, salt, and baking soda into a smallish bowl and whisk together.
Cream the butter with the vanilla, low carb brown sugar, and Sukrin :1 (brown and white sugar replacements) until light and fluffy; about 1-1 1/2 minutes.
Add all of the previously mixed dry ingredients and beat until completely incorporated. Scrape the bowl.
Thoroughly beat in the egg, then add the nuts and chocolate chips. Scrape down the bowl and make sure the ingredients are equally distributed.
Portion the dough with a 1 1/2-2 tbsp dough scoop, or use a regular spoon, and space about 2 inches apart on the baking sheet. The dough portion should be the size of a whole walnut. I get 12 portions on one standard sized cookie sheet (half-sheet pan).
Bake for 6 minutes, remove pan from the oven and give it a few firm taps on the counter or stove to help flatten the cookies. Return to the oven for 6-8 more minutes. Let cool for at least 5 minutes before removing to a cooling rack. Each cookie is 1 net carb.
I get 24 cookies per batch. The nutritional info assumes 20 cookies, taking into account that people have different equipment at home. Ovens vary so adjust the oven temperature or cooking time per your oven.
Enjoy cookies after they have completely cooled and have firmed up. I keep them in the refrigerator because they tend to get soft if left on the counter. They can be frozen.
To determine the net carbs in Lily's Chocolate Chips: total carbs - fiber - sugar alcohols. Divide this total net carbs by how many cookies.
Keto Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 104Calories from Fat 93
% Daily Value*
Vitamin A 2850IU57%
* Percent Daily Values are based on a 2000 calorie diet.