These low-carb cookies are incredibly easy to prepare. But there are some things you have to pay attention to them as you go through the steps of making low carb chocolate chip cookies.
Try to avoid overheating your butter by softening in the microwave. Just cut the butter into slices and set aside for 12 to 12 minutes. Try to soften it naturally.
Use a hand mixer to mix the butter and sweetener. Start with slow speed to prevent the splattering and slowly increase the speed when it starts to incorporate.
Try to use blanched, finely ground almond flour. If you use almond meal or coarse, you may be disappointed in the result.
Go slowly when you are adding almond flour. Don't overbeat the batter and ends up with low carb chocolate chip cookies, which are dense. Your cookies will be better as you put the patience in them.
Scrap all the batter from the sides of the bowl back into the batter when you add cream butter, and almond flour. This will help to keep the batter uniform. And gives you a perfect batch of sugar-free baked cookies.
Try to pat the dough into the cookie scoop gently. This is too much important. If the scoop is loose, the cookies will not stay together when you release them. Remember to flatten the cookies because they won't spread much on their own.
Keep in mind that check your cookies every 10 minutes later. Or don't open the oven's door too far so the heat will run out. Try to use a light to check them.
Patience is the first and last ingredient of these cookies. Because when they first come out from the oven, they look irresistible. Don't fool them one right away. Let them completely cool before handling them.