Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol sweetener
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup sugar-free chocolate chips
Instructions
- In a large bowl, cream together the softened butter and erythritol until light and fluffy, about 3 minutes. The mixture should appear pale yellow and whipped.
- Add the egg and vanilla extract to the creamed mixture and mix until well combined. Ensure there are no streaks of egg remaining.
- In a separate bowl, whisk together almond flour, baking soda, and salt until evenly mixed. Gradually add this dry mix to the wet ingredients, stirring gently until just combined.
- Gently fold in the sugar-free chocolate chips using a spatula, being careful not to overwork the dough.
- Line a baking sheet with parchment paper and drop large spoonfuls of dough onto it, leaving ample space between each dollop for spreading while baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 150
- Sugar: 0g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg