Lynne Tagawa’s Keto Chocolate Chip Cookies
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See the recipe below for Featured Author, Lynne Tagawa’s Keto Chocolate Chip Cookies.
Lynne is an author, editor, educator, and best of all, grandma to four. She loves to write quality fiction with solid gospel content. Her debut novel, A Twisted Strand, is contemporary romantic suspense, but she thinks she’s found a true home in historical fiction. This sequel to The Shenandoah Road is available in August, 2020. Learn more about Lynne Here.
Lynne’s Latest Book Release – The Heart of Courage
No one would understand. But he had to obey his conscience.
It’s 1753, and troubling news comes to Russell’s Ridge . . .
Susanna Russell longs to escape her valley home. When war breaks out, she gets her wish to study in fabulous Williamsburg. But she realizes she’s lost something important along the way. Something—and someone.
James Paxton is studying for the ministry. But when violence threatens the valley, his path becomes clouded. What is God’s will for his life? The answer is alarming—and impossible.
Red Hawk spies white surveyors near his home, a harbinger of trouble to come. Shawnee chiefs go to Philadelphia to treat for peace, but the unthinkable happens, and Red Hawk loses all he once held dear. Then he has a strange dream. What can it mean?
War, romance, and gospel truth unite in this remarkable sequel to The Shenandoah Road. Buy The Heart of Courage Here.
Ingredients for Lynne Tagawa’s Keto Chocolate Chip Cookies
- bleached almond flour
- large egg
- sugar substitute (Truvia or Stevia)
- vanilla extract
- sugar-free chocolate chips
Keto-Fuel for the Writer’s Journey – A Note from Lynne
Sometimes as I write I wonder how the Scots-Irish immigrant diet of the colonial days morphed into the “country cooking” we enjoy today.
In my writing I’ve been describing all kinds of food: Native American pemmican, jerky, and stew; colonial cornbread—ouch, some of it, like journeycake, was unappetizing—and scrumptious dishes like meat pies. I watched a YouTube on how to make puff pastry for an 18th century meat pie, but alas, I haven’t made one myself.
In the meantime, I’ve had work to do—writing, editing, more editing. Sending it off to someone to find the typos (I think they reproduce in secret, like the dust bunnies under the bed).
And I get hungry—or maybe just want a snack.
But that’s a problem for me, because I’m on a ketogenic diet for a medical condition (I can’t cheat)! However, you may have noticed that there are plenty of ingredients and recipes out there for low-carb goodies. I’ve made low-carb cheesecake and marvelous—and simple—low carb peanut butter cookies.
But I wanted chocolate chip cookies this time. Here’s a recipe I enjoy!
Lynne Tagawa's Keto Chocolate Chip Cookies
- 2 ¼ cups finely ground bleached almond flour
- 1 stick butter (if you use salted butter no need for salt)
- 1 large egg
- 1/3- ½ cup sugar substitute I like Truvia or similar stevia-based products
- 1 teaspoon vanilla extract
- 2/3 cup sugar-free chocolate chips I use Lily’s brand
- Preheat oven to 350 degrees. Warm butter on the stove (don’t microwave it) so that it’s soft. Then using a large mixing bowl, cream sugar substitute into it. Add egg and vanilla.
- Add almond flour gradually. It may seem a little soft and sticky but that’s fine.
- Fold in chocolate chips and carefully scoop spoonfuls onto a Teflon cookie sheet (you can also use parchment paper on a regular one). Flatten the balls at bit with your fingers. These cookies won’t flatten much on their own.
- Bake until golden, about 10-12 minutes. Cool on a rack. Some folks use a bit of xanthan gum for texture. I don’t care much about texture, just taste!
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