Makes 18 cookiesCalories 120 Prep Time 5 minutesTotal Time 30 minutesMade with Splenda® Keto Sweetener
Ingredients
3 tablespoons coconut oil
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups blanched, superfine almond flour
½ cup Splenda® Keto Sweetener
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup stevia-sweetened chocolate chips
Nutrition Info Per Serving
Serving Size: 1 cookie
Net Carbs
5.5g
Calories
120
Total Fat
10g
Saturated Fat
3.5g
Cholesterol
10mg
Sodium
70mg
Total Carbs
17g
Dietary Fiber
1g
Sugars
1g
Added Sugars
0g
Protein
3g
Contains 10.5g Erythritol
Instructions
Preheat oven to 375ºF. Line a baking sheet with parchment paper and set aside.
Add the coconut oil to a medium-sized glass bowl. Microwave for about 15-20 seconds until the oil is almost melted. Let oil cool slightly, then whisk in the vanilla. Then, whisking briskly, add the egg.
Sprinkle in the dry ingredients: almond flour, Splenda Keto Sweetener, baking soda, and salt. Stir together with a wooden spoon until combined. Now stir in chocolate chips.
Scoop cookie dough into balls about 1 ½ tablespoons each, then flatten the ball out into a disk (cookie dough will not flatten much on its own when baked).
Bake about 8-9 minutes. The cookies edges should be golden brown when finished. Remove form oven and let cool completely.
Enjoy immediately, or store in an airtight container.
Note
Cookies keep in a air-tight container for one week.
Use refined coconut oil to neutralize any strong coconut flavour; unrefined coconut oil works too, but you may notice a stronger coconut flavour.
