Ingredients
2 1/2 tbsp. butter
3 tbsp. keto chocolate chips, divided
1 large egg
1 tsp. pure vanilla extract
2/3 c. blanched almond flour
1/3 c. confectioners Swerve
3 1/2 tbsp. dark unsweetened cocoa powder
1/2 tsp. baking powder
Pinch kosher salt
Preparation
Step 1Preheat oven to 325°. In a medium-sized bowl, add the butter and half of the chocolate chips. Microwave for 15 to 30 seconds – just enough time to slightly melt the butter and chocolate. Mix the two together until a chocolate sauce forms.Step 2In a small dish, add and whisk the egg until the yolk combines with the whites. Once it does, add the egg and the vanilla extract to the bowl with the chocolate sauce. Mix again.Step 3Add the rest of the dry ingredients – saving some of the chocolate chips to top the cookies with. Mix until a ball of chocolate cookie dough forms.Step 4Use a cookie scoop (or a tablespoon) to form 11 equal sized cookies. Add the cookies to a baking sheet lined with parchment paper and top each cookie with the remaining chocolate chips. Flatten each cookie with either a spoon or a spatula.Step 5 Bake for 8 to 10 minutes. They should be VERY soft when they come out of the oven but don’t worry, this is normal! Step 6Let the cookies cool down in the baking sheet. As they cool they will set and firm up. Step 7Once they do cool down, enjoy, and store the leftovers in an airtight container in the fridge.
Made them? Let us know how it went in the comment section below!
