For National Chocolate Chip Day
Here is my version with Sugar Free/Low Carb / Keto, Grain Free Options
1 Cup Butter you can use Earth Balance too ( Softened or melted )
2 Cups of Splenda, Truvia, Eriyhitol or Sweetener of choice
2 Teaspoons Vanilla or Almond extract
3 Cups of Almond Flour or which ever flour you prefer ( Almond Flour is grain free and lower carb )
1 Teaspoon Baking soda
2 Teaspoons Hot Water
1/2 Teaspoon Salt ( I use Kosher Salt )
2 cups of Sugar free Chocolate Chips ( I use Hershey’s Where to Buy or Lilly’s Where to Buy) If you cant find sugar free Chips then get two packages of the Sugar free Chocolate bars and rough chop them to make a chip ( I have used one bag of Semi and one bag of the milk with caramel filling)
Optional 1 cup of Chopped Pecans ( You can toast these a bit to bring out there flavor)
- preheat oven to 350 degrees F
- Normally you would cream the butter and the sugar together. but since we are using Splenda. either make sure that the butter is really soft or melted and mix it in with the Splenda. beat in the eggs one at a time, then stir in the vanilla. dissolve the baking soda in hot water. add to batter along with the salt. stir in the flour, chocolate chips and nuts if you desire. drop by large spoonful’s onto ungreased pans.
- bake for about 10 minutes in the preheated oven, or until edges are nicely browned.