Description
Rich and chocolatey, these low carb cookies taste like the edges of your favorite fudge brownies!
Ingredients
Scale
- 1/2 cup butter, melted
- 2 tablespoons almond butter
- 1 egg
- 1 1/2 cup almond flour **
- 2 tablespoons unsweetened cocoa powder **
- 1/2 cup granulated erythritol sweetener **
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup chopped macadamia nuts
- Pinch of salt
Instructions
- Preheat your oven to 350°F.
- Combine all of the ingredients and mix well with a fork or spoon until a stiff dough is formed. Do not overmix.
- Line a cookie sheet with parchment paper or grease it well.
- Drop by mounds approximately 1 1/2 inches wide and high and flatten slightly.
- Bake for 15 minutes. Remove from the oven and let cool before eating.
Notes
** To see the products I currently use and recommend to get the best results with my low carb recipes, visit the IBIH Pantry Recommendations Page.
- Category: Dessert
- Cuisine: Cookies
Nutrition
- Serving Size: 1 cookie
- Calories: 136
- Fat: 13g
- Carbohydrates: 2g net
- Protein: 3g
