Chocolate Chip Cookies. Low Carb, Sugar Free, All-Natural, and Gluten Free

Last night the hub's Grannie made the best chocolate chip cookie I have had in my life. It was delicious, the texture was perfect and you could taste the sugar and butter and goodness in every bite. With each bite I took I became increasingly desperate to find something comparable for my sweet girl to eat without guilt or extra insulin. I spent about an hour looking at different recipes online trying to decide what I would need for this to happen.  I like to read  a bunch of different recipes and use bits and pieces from all of them. I know things that will work and things that won't. So after reading all kinds of recipes both low carb and regular cookies I finally made a plan. Here is what I came up with:

What You Will Need:

• 8 oz of cream cheese (softened)
• 1 stick of butter (softened)
• 1 cup of stevia/erythritol blend
• 1 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1 teaspoon of vanilla
• 3 eggs 
• 2 tablespoon peanut butter
• Chocolate chips (depends on how chocolaty you want it - I used 1 1/2 cups)
• 2/3 cup almond flour
• 1 scoop of chocolate protein powder

How You Make Them:

Mix the cream cheese and and butter together until they are super smooth. Add in the stevia/erythritol blend and whip until fluffy. Add your eggs and whip some more. Mix all other ingredients together. Pre-heat oven to 325° F. Scoop cookies onto a parchment paper lined cookie sheet. The batter feels like it will run as it gets heated but it actually won't, they grow just like regular cookies. 

*Make sure you use Parchment paper not wax paper. These will slide off the parchment paper but stick to the wax paper.

* The edges should be browned a little.