4 oz cream cheesesoftened
1/2 cup butter, unsalted softened
1 teaspoon vanilla extract
1/2 cup erythritol
2 1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips unsweetened (high cocoa solids)
Preheat the oven to 180C/350F degrees.
Line a couple of baking trays with parchment paper. (I used two large trays to cook the whole batch)
In a bowl, cream together the butter, cream cheese and erythritol (or sugar substitute of choice).
Add the vanilla extra and egg. Beat until smooth.
Add the almond flour, baking powder and salt and beat until combined.
Stir in the chocolate chips
With damp hands, make walnut sized balls from the dough.
Place the cookie balls on the tray, evenly placed.
Either using your hand or a large spoon, press down on the cookies to shape them.
Bake 15-20 minutes until golden around the edges
Gently remove from the oven and allow to cool. When warm, the cookies are more delicate when cooled.
Store in the fridge.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1cookie | Calories: 163kcal | Carbohydrates: 5g | Protein: 4g | Fat: 15g | Fiber: 2g