This chocolate chip cookie recipe is a typical low carb recipe. It does not use wheat flour, nor does it use sugar, which are both full of carbs and calories.
This recipe uses almond and coconut flour. Both have a very low carb count, and they're full of vitamins and minerals.
Coconut flour is more than 35 percent fiber, which helps bring the carb count down in any recipe you use it in.
For the liquid sweetener in this recipe, I used xylitol honey. It has next to no carbs and it is very low on the glycemic index. As a bonus, it's good for your teeth. Table sugar can't make that claim!
For the granular sweetener I used Xylosweet, but you could just as easily use Swerve, Just Like Sugar, or Splenda. It really comes down to what your preferences are.
For the chocolate chips, use the darkest chocolate you can find to cut down on the sugar, or you could chop up a sugar free low carb chocolate bar. Hershey's sugar free chocolate chips are a good choice, too.
So don't be afraid, give in to your dessert cravings with this great tasting cookie!