I have tried many different low-carb, sugar-free chocolate cookie recipes and these are my favorite. They're moist, chewy, and so decadent!
Ingredients
- 1.5 cups almond butter
- 0.5 cups low-calorie natural sweetener , such as Swerve®
- 0.33 cups unsweetened cocoa powder , sifted
- 2 large eggs
- 1 teaspoon sugar-free vanilla extract
- 1 pinch salt
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
-
2
Combine almond butter, sweetener, cocoa powder, eggs, vanilla, and salt in the bowl of a food processor; pulse until a dough forms.
-
3
Roll dough into fifteen 1-inch balls. Place balls onto the prepared baking sheet. Press down twice on each ball with a fork to make a crisscross pattern.
-
4
Bake in the preheated oven until edges are firm, about 12 minutes.
-
5
Remove from the oven and cool briefly on the baking sheet before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
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