Description
Deliciously rich and chewy keto double chocolate cookies, baked in a sheet pan for easy serving!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup erythritol or preferred sweetener
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper.
- In a mixing bowl, combine almond flour, cocoa powder, baking soda, salt, and erythritol, whisking until well blended.
- In another bowl, mix melted butter, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until combined.
- Fold in the sugar-free chocolate chips.
- Spread the dough evenly in the prepared sheet pan.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Let cool before slicing into squares.
Notes
- For a more intense chocolate flavor, use dark cocoa powder.
- Store leftovers in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 1g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg