MAKES: 18 cookies (1 per serving) · PREP TIME: 15 minutes · COOK TIME: 10 minutes
I’m pretty sure this will become your all-time favorite low-carb cookie recipe. Think low-carb brownie meets the perfect keto cookie. It’s a marriage made in chocolate heaven.
•1 cup natural creamy almond butter
•⅔ cup powdered erythritol
•2 tablespoons unsweetened cocoa powder
•2 tablespoons peanut butter powder
•2 large eggs
•2 tablespoons water
•1 tablespoon melted coconut oil
•1½ teaspoons pure vanilla extract
•1 teaspoon baking soda
•¼ cup sugar-free dark chocolate chips
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
2. Put the almond butter, erythritol, cocoa powder, peanut butter powder, eggs, water, coconut oil, vanilla extract, and baking soda in a large mixing bowl. Using an electric hand mixer, mix until the ingredients are well combined. The dough will be very thick. Fold in the chocolate chips.
3. Form the cookie dough into eighteen 1½-inch balls. Put the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8 to 11 minutes, until the tops are golden brown and the edges are crispy (begin checking on them at the 8-minute mark).
4. Remove from the oven and place the cookie sheet on a cooling rack to allow the cookies to cool before eating. Store leftovers in an airtight container for up to a week. Alternatively, you can freeze them for up to 4 months.
tip: I like to pull the cookies out of the oven at the 8-minute mark and lightly press on them to flatten them. This makes for a deliciously fudgy, brownie-like texture.
TOTAL CARBS: 3.8g
NET CARBS: 1.4g