- 1/2 cup salted butter, melted 113g
- 1/2 cup sugar substitute (allulose, erythritol, swerve) 105g
- 2 tbsp brown sugar substitute (lakanto golden) 29g
- 1/2 tsp vanilla extract
- 1 large egg
- 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 1 1/4 cups almond flour 170g
- 1/3 cup sugar free chocolate chips 2 oz
Preheat the oven to 350 degrees F.
Melt the butter (it should be melted, but not hot).
Put the butter and sugar substitutes in a mixing bowl and beat until combined. Add the vanilla and egg, and beat until combined.
Add the almond flour, baking powder, xanthan gum and salt. Beat until combined.
Add the chocolate chips to the dough and stir in with a spoon.
Use the spoon to scoop out dough for the size of cookie you want and place in a ball on a baking tray covered with parchment paper.
Bake for 12 minutes at 350 degrees F until the tops are golden brown.
Allow to cool for 30 minutes before removing from the tray.
- If you don't have brown sugar substitute, you can just replace it with more of the granulated sugar substitute you're using.
- The most precise way to measure for this recipe (especially the almond flour) is by weight, not by cups.
- These cookies require 30 minutes to firm up. They aren't firm enough to pick up right away.
Calories: 130kcal | Carbohydrates: 5g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 115mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Calcium: 31mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.