Only 2g net carb each! These were a huge hit with my non-keto family. They taste like a cross between a double chocolate cookie and a brownie, hence the name 🙂 Hope some of you give them a try!
-1 cup almond flour
-1 tbsp beef gelatin powder (you could probably omit this and they would still turn out delicious, but I really recommend it because it gives the cookies a really moist, chewy texture – I get it from Amazon)
-1 tsp baking powder
-1/2 cup unsweetened cocoa powder
-3/4 cup erythritol
-1/2 cup grass-fed butter
-1 tsp vanilla extract
-1 large egg
-1 bar Lily’s chocolate (or sugar-free chocolate of choice)
-sea salt to taste (optional)
-In a microwave safe bowl, combine the butter and cocoa powder. Microwave at 30sec increments until butter is melted. Stir to combine and allow to cool slightly.
-In a large mixing bowl, sift together the almond flour, beef gelatin powder, baking powder and erythritol.
-Once the butter and cocoa mixture has slightly cooled, add the egg and vanilla and whisk to combine.
-Add the wet ingredients to the dry in two stages. Stir with a wooden spoon until just combined.
-Chop up the bar of chocolate and add it to the cookie dough.
-Spoon the dough onto a baking sheet lined with parchment paper: you should have roughly 15 equal-sized cookies.
-Place into a 350F oven for 12-14 minutes. Do not over bake! They should still be soft to the touch when you remove them from the oven.
-Sprinkle with sea salt. Allow 5min to cool before serving.
These are best served warm (not hot). They can be reheated in the microwave for 15sec to get that “fresh out of the oven” taste.
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