Ingredients
Dry Ingredients
- 2 cups almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup erythritol or other keto sweetener
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Ensure butter is soft but not melted for best texture.
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Method
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, cocoa powder, erythritol, baking soda, and salt until well combined.
- In another bowl, cream the softened butter until smooth. Add the egg and vanilla extract, and mix until combined.
- Slowly add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Fold in the sugar-free chocolate chips.
- Use a spoon to scoop out a portion of dough and place it onto the prepared baking sheet. Flatten them slightly for a better shape.
- Bake for 10-12 minutes until they look set but still soft.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 5gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 70mgFiber: 2g
Notes
These cookies are best served warm with a glass of almond milk or your favorite low-carb beverage. You can also pair them with whipped cream or a dollop of sugar-free frosting for a delightful treat. To store these cookies, let them cool completely before placing them in an airtight container. They can be kept at room temperature for about a week or refrigerated for up to two weeks. For longer storage, place them in the freezer for up to three months.
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