Keto soft and chewy chocolate chip cookies

Chocolate chip cookies are one of the most sought after recipes in the low carb / keto world... Mostly because 90% of the cookie recipes on line turn out to be dry, and crumbly, and not a lot of flavor or sweetness. They just don't taste like cookies, more like cardboard. Over the years I've tried what feels like every recipe between google searches, my favorite YouTube channels, and pinterest to no avail. So, I made my own. And they (Finally) have been perfected.

What you will need:

3 ounces softened cream cheese
3 ounces softened unsalted butter
1/4 cup sukrin gold
1/4 cup granular swerve
2 large eggs
1 tsp vanilla
1/4 tsp salt
1 scoop Isopure banana creme isolate powder
1/2 cup fine ground almond flour
3 Tbsp coconut flour
1/2 tsp xanthan gum
3/4 cup Lily's sugar free chocolate chips
1/2 cup chopped nuts of choice (optional)

Sift together the dry ingredients, except the sukrin gold and swerve. In a separate bowl, mix together the balance of ingredients with a hand mixture for 2 minutes. Add in the dry ingredients and blend until it makes a nice consistent dough. If the dough is too runny - add 1 tbsp at a time of coconut flour until it reaches a soft almost whipped frosting consistency. It should NOT be pliable in your hands. You should not be able to roll a ball with this dough. You will need it to be soft for them to spread. With a spatula, mix in chocolate chips and nuts.

Line two large cookie sheets with parchment paper. Drop by the tablespoon onto sheet, and with the back of the spoon, flatten them out some to a round shape. This will help with them baking evenly. You should get roughly 26-28 cookies.

Bake 350 degrees for 12-15 minutes. Once they reach a golden brown color, pull them. Do not over bake. Since this is a nut based batter - over baking almond flour will give them a burnt after taste. Pull them once they are golden brown and the edges are set. Allow them to cool for a few minutes on the tray before transferring to a cookie cooling rack.

Store in a container for up to 7 days. They will last longer in the refrigerator.