Ingredients
Scale
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup erythritol (or your preferred low-carb sweetener)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: Mix Dry Ingredients
- In a bowl, whisk together the almond flour, baking soda, and salt until well combined.
Step 3: Mix Wet Ingredients
- In a separate mixing bowl, beat the softened butter and erythritol together until light and fluffy.
- Mix in the egg and vanilla extract until fully incorporated.
Step 4: Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
- Gently fold in the sugar-free chocolate chips until evenly distributed.
Step 5: Shape and Bake
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown. The centers may look slightly underbaked; they will firm up as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 10
- Cook Time: 15