Small Batch Low Carb Chocolate Chip Cookies
6.4g
Net Carbs
5.9g
Protein
14.7g
Fat
4.3g
Fiber
183
Calories
Ingredients:
- 1/8 teaspoon Baking soda
- 1/4 teaspoon Vanilla Extract
- 3 teaspoon(s) truvia sweet complete (2 tsp= 7 g)
- 2 tablespoons Lily's Sugar Free Chocolate Chips
- 1/2 cup Almond Flour, Blanched
- 1/16 teaspoon Salt
- 1 1/2 tablespoons Butter, unsalted
Directions:
- Heat oven to 350°; prepare a sheet pan with parchment paper
- In a small bowl, combine the almond flour, sweetener, baking soda and salt with a fork. Mix in melted butter and vanilla until well combined and a dough forms. Mix in the chocolate chips.
- Pack dough into 2 tablespoon (or 1-ounce) measure, and place on the prepared baking sheet 1-inch apart. Use hands to flatten and form into evenly round, 1/2-inch thick cookies.
- Bake for 6-8 minutes until edges are browned, watching closely in the last few minutes to prevent burning. Cool on the baking sheet for 15 minutes before moving- these cookies will be fragile until fully cooled. One cookie is one serving.
