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Reviews
4.5(18)

15 minutes

12 servings

Ingredients

1/2 cup almond flour
1/4 cup coconut flour
1/3 cup unsweetened cocoa powder
1/4 cup Lakanto powdered sweetener
1/2 tsp baking soda
Pinch of salt
1 tsp xanthan gum
2 tbs melted unsalted butter
2 eggs
1tsp vanilla
1/2 cup Lakanto monk fruit, or sweetener of choice
2 tbs heavy cream
1/4 cup sugar free dark chocolate baking chips, we use Lilys Baking Chocolate Chips
Nutritional Information
102 Calories
6g Total Fat
-2.5g Net Carbs
1.5g Protein

Directions

1
Preheat oven to 350F and line cookie sheet with parchment paper.
2
In a large bowl, mix together almond and coconut flours, cocoa powder, swerve confectioners, baking soda, salt, and xanthan gum.
3
In a separate bowl, whisk together melted butter, eggs, vanilla, monk fruit, and heavy cream. Add dry ingredients mixture and mix until incorporated. Fold in chocolate chips.
4
Form cookie dough into large tablespoon size balls and drop unto parchment paper. Shape and flatten to thickness of your liking. Bake 10-12 minutes.
5
Place on cooling rack for 10 minutes before eating. Enjoy!

Notes

  • They taste best slightly under baked. They will be soft and have a fudge-like texture on the inside.
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