Ingredients
Scale
- 3 tbsp almond flour
- 1/2 tbsp cocoa powder
- 1/4 tsp baking powder
- 1/2 tsp vanilla
- 1 tbsp butter
- 2 1/2 tsp Truvia (2 tbsp sugar equivalent) Update: If you're using a liquid sweetner like liquid sucralose then increase this amount to 3-4 tbsp.
- 1 egg yolk
- 1 tbsp (10-15) sugar free chocolate chips
Nutrition
(for both cookies) 364 Calories; 32g Fat; 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5 net carbs
Directions
- Combine cocoa powder, almond flour, baking powder and truvia. Combine well.
- Melt butter in the microwave and add the vanilla.
- Add egg yolk to the dry ingredients.
- Add butter and vanilla and combine all ingredients well.
- Fold in chocolate chips.
- Cut batter in half for two regular sized cookies.
- Press batter into two 3- 3.5 inch round GREASED tupperware containers (I use large stoneware ramekins) with your fingers creating an even layer.
- Microwave both for 55 seconds in a 1200 watt microwave. (Lower watt microwaves may need 30-60 additional time.)
- Pop cookies out of the container one at a time into the palm of your hand and flip on to a cooling rack.
- Let cool completely before serving!