Ingredients
2 large eggs
1/2 c. (1 stick) melted butter
2 tbsp. heavy cream
2 3/4 c. almond flour
1/4 tsp. kosher salt
1/4 c. keto-friendly granulated sugar (such as Swerve)
3/4 c. dark chocolate chips (such as Lily’s)
cooking spray
Preparation
Step 1Preheat the oven to 350°. In a large bowl, whisk the egg with the butter, heavy cream, and vanilla. Stir in the almond flour, salt, and Swerve. Step 2 Fold the chocolate chips into the cookie batter. Form the batter into 1" balls and arrange 3" apart on parchment lined baking sheets. Flatten the balls with the bottom of a glass that has been lightly greased with cooking spray.Step 3Bake until the cookies are lightly golden, about 17 to 19 minutes.Step 4 Let cookies cool for 10 min. Once completely cooled, add our new Triple Chocolate Brownie Dough ice cream. OR to make it the perfect dessert for the holidays add a scoop of our Pumpkin Cheesecake ice cream or our Peppermint Brownie ice cream.
