Ingredients:
- 8 Tbsp. unsalted butter softened
- 1/4 cup granulated erythritol
- 2 large egg(s)
- 1 serving Banana Keto Chow
- 1/4 cup coconut flour 1 oz.
- 1/4 tsp. baking soda
- 1/4 cup sugar-free butterscotch chips*
- 1 .75 oz. (#40) ice-cream scoop optional
Directions:
- Center two racks in the oven, and preheat to 350℉, and line two cookie sheets with parchment paper.
- In a large mixing bowl, beat the butter with an electric mixer until it is light and fluffy.
- Add the erythritol to the butter and beat again.
- Add the eggs to the bowl and mix until well combined. The mixture may look slightly broken.
- Add the Keto Chow, coconut flour, and baking soda to the mixture and beat well to incorporate the dry ingredients.
- Stir in the butterscotch chips.
- Using a large spoon or a .75 oz. (#40) ice cream scoop, form 12 cookie dough balls. (They should weigh approximately 1 oz. each.) Space six evenly on each cookie sheet.
- Flatten them slightly with the flats of your fingers or the bottom of a glass.
- Bake for about 15 minutes, or until the cookies begin to brown slightly around the edges and look puffed in the center.
- Allow cookies to cool before serving. They will sink as they cool, but don’t worry! Store in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.
*Lily’s makes a great sugar-free butterscotch chip. If you can’t find them, you can substitute an equal amount of any sugar-free chip.
Nutrition Facts
Banana Butterscotch Cookies
Serving Size
1 cookie
Amount per Serving
Calories
115.04
% Daily Value*
Fat
9.94
g
15
%
Saturated Fat
6.04
g
38
%
Trans Fat
0.31
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2.56
g
Cholesterol
53.05
mg
18
%
Sodium
115.6
mg
5
%
Potassium
161.75
mg
5
%
Carbohydrates
8.99
g
3
%
Fiber
2.08
g
9
%
Sugar
0.58
g
1
%
Sugar Alcohol
5.49
g
Net Carbs
1.43
g
Protein
3.77
g
8
%
Vitamin A
363.11
IU
7
%
Vitamin C
10
mg
12
%
Calcium
72.33
mg
7
%
Iron
0.32
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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