Dessert

Almond flour chocolate chip cookies

Name: Almond flour chocolate chip cookies
Total time: 30 min
Yield: 12 servings
Cuisine: French
Ingredients: 11 oz Almond flour; 5 oz Butter; 4 oz Sugar-free dark chocolate; 3½ oz Granulated erythritol; 3 Eggs; Vanilla extract, a teaspoon; Baking soda, half a teaspoon; Sea salt, a good pinch, and flakes for the top

The first cookie here, and almond flour behaves nothing like wheat — there is no gluten to set, so these are shaped before baking and come out exactly the shape they went in.

3gnet carbs

24gfat

6gprotein

250kcal

Per serving30 minServes 12

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Ingredients

For the whole dish · serves 12

Almond flour11 oz
Butter5 oz
Sugar-free dark chocolate4 oz
Granulated erythritol3½ oz
Eggs3
Vanilla extracta teaspoon
Baking sodahalf a teaspoon
Sea salta good pinch, and flakes for the top

Method

6 steps · 30 minutes

Beat the soft butter with the erythritol for a full 2 minutes. This is the only air the dough will ever get.
Beat in the egg and vanilla, then fold in the almond flour, baking soda and salt.
Chop the chocolate into shards rather than buying chips. Chips hold their shape by design and shards give you seams.
Chill the dough 20 minutes. Warm almond-flour dough spreads into one sheet on the pan.
Roll twelve balls and flatten each one to the thickness you want it to end up — they will not spread and they will not rise.
Bake at 325F for 12 minutes, salt flakes on top, and leave them on the sheet 10 minutes. They are soft coming out and set as they cool.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.