Description
These Keto Chocolate Cookies are made in just a few minutes, they are super chocolatey, soft, and just plain ole delicious. Oh, and did I mention they are flourless? Our low carb chocolate cookies are made with almond butter making them so rich in flavor and texture. If you are a true chocolate lover then these are the right cookies for you.
Ingredients
- 1 cup almond butter
- 2 eggs
- ½ cup water (divided into ¼ + ¼ )
- 1 ⅓ cup powdered swerve
- ½ cup cocoa powder
- 1 tsp baking soda
- ¼ cup sugar-free chocolate chips (optional)
Instructions
- Preheat the oven to 350 degrees.
- In a medium-sized bowl combine the almond butter and the eggs. Whisk together.
- Pour in ¼ cup of water, mix again.
- Now add the sweetener and mix.
- Add the cocoa powder, baking soda, vanilla, and the remaining ¼ cup of water. Mix until fully combined.
- Line a baking tray with parchment paper or a silicone mat. Use a cookie scoop to scoop out 6 cookie dough balls. The cookies spread a lot so don’t add more than 6 per tray.
- If you are adding chocolate chips, then add a few of them now.
- Bake the cookies for 8 minutes.
- Let cool on the tray for at least 10 minutes, then move to a cooling rack. **DO NOT REMOVE FROM THE TRAY UNTIL COMPLETELY COOLED, OTHERWISE, THEY WILL FALL APART**
Notes
1.2 NET CARBS PER COOKIE
Allow keto chocolate cookies to COMPLETELY cool before eating.
Vegan Option: Replace the eggs with Flax Eggs.
Nut-Free Option: Replace the almond butter with Sunflower Butter or Tahini.
A powdered sweetener works the best, it dissolves properly.
Storage: Place in a Ziploc bag or in an airtight container and leave on the counter for 7 days.
Freeze: Place in a Ziploc bag or in an airtight container and freeze for 1-2 months.
Add-ins: Chocolate chips, peanut butter, nuts, or sugar-free marshmallows.
- Category: Desserts
- Method: Baking
- Cuisine: American
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