In a large mixing bowl, pour melted butter, monk fruit sweetener, vanilla extract and the egg. Beat thoroughly with a hand mixer for about 20 seconds.
Then add in the almond flour, baking powder, xanthan gum and a pinch of salt.
Mix until well incorporated and texture turns doughy. Pour in the sugar-free chocolate chips and fold in nicely with a spatula.
Use your hand to form cookie dough into 2-3 inch sized balls. You should be able to make about 9-12 balls with the entire cookie dough. Place on the baking tray a few inches apart from each other.
Bake for 10 minutes.
Remove from oven and let cool.
While your cookies are cooling, take your Keto Pint Peanut Butter Cup Ice Cream out of the freezer. Lay your pint down on its side (remove lid & safety seal) and slowly begin to cut your pint into slices. (We recommend not too skinny of slices but also not too thick. Each pint should roughly make about 5-6 sandwiches)
Place your ice cream slices on the cookies and sandwich them together. Place in freezer for 20-30 minutes or until set.
Made these tonight and sooo good! For the sweetener I did just a little bit under the 3/4 cup and did a mixture of white and brown. I’ve been trying a lot of choc chip cookie recipes and this is now the top one. And I got about 10 big cookies out of the recipe and two smaller. I formed and flattened the cookies before baking. They took longer than 10 min for me (around 18 until they started to brown) but they were on the lower rack so maybe that’s why. And then I slammed the tray on the counter when they came out of the oven (like their other ice cream sandwich recipe called for) and sprinkled some thick salt on top. For the ice cream part, I struggled cutting the pint so I aborted mission and pulled the whole chunk of ice cream out and cut it into slices that way and still worked out great! BTW for a couple of the cookies before baking I added in some keto butterscotch chips and they were good too!
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