Preparation Time: 10 minutes | Cooking Time: 15 minutes |
Servings: 24
1 large egg
⅔ cup sweetener (such as Swerve)
5½ tbsp. butter (room temperature)
½ tsp. vanilla extract
1¼ cups almond flour
⅛ tsp. sea salt (optional)
1½ tsp. baking powder
1 tbsp. coconut flour
¼ cup chopped pecans (optional)
½ cup sugar-free chocolate chips
1. Use some parchment paper or silicone baking mats to line two
baking sheets. Set the oven temperature to 325ºF.
2. Use a mixer to blend the sweetener and butter. Then mix in
the egg and vanilla extract until well combined.
3. In another bowl, combine the two flours, sea salt, and baking
powder, stirring until blended.
4. Combine the contents of the two bowls; stir well.
5. Fold in the pecans and chocolate chips. Arrange the cookie
dough by the tablespoonful into the prepared pans. They
should be approximately 1½ inches apart.
6. Bake until the bottoms are browned or about 12-15 minutes.
Let them cool until firm and set (approximately 30 minutes).
Net Carbs 9.8g, Calories 69, Total Fat 5.1g, Saturated Fat 1.1g,
Cholesterol 8mg, Sodium 19mg, Total Carbohydrate 10.9g,
Dietary Fiber 1.1g, Total Sugars 8.7g, Protein 2.1g, Calcium
23mg, Iron 1mg, Potassium 78mg

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