Ingredients:

  • 1.5 cups (168g) superfine almond flour
  • 1/3 cup (32g) unsweetened Dutch-processed cocoa powder
  • 0.5 cup (96g) granulated erythritol or allulose
  • 1 tsp baking powder
  • 0.25 tsp sea salt
  • 6 tbsp (85g) unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/3 cup (60g) sugar-free dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and keto sweetener together until light and fluffy, about 2 minutes.
  2. Beat in the room temperature egg and vanilla extract until well combined.
  3. Sift the almond flour, cocoa powder, baking powder, and salt into the wet mixture to ensure a smooth dough without clumps.
  4. Mix on low speed until a thick, dark dough forms. Fold in the sugar-free chocolate chips by hand using a spatula.
  5. Using a cookie scoop, place 12 even balls onto a baking sheet lined with parchment paper. Gently flatten each ball to about 1/2 inch thickness.
  6. Bake for 10–12 minutes until the edges are set but the center remains slightly soft.
  7. Remove from the oven and allow cookies to cool on the baking sheet for at least 10 minutes to set before moving.