Description
These dairy-free, flourless chocolate cookies offer a rich, fudgy texture perfect for a ketogenic lifestyle. By utilizing almond butter and cocoa powder, each bite delivers a deep, satisfying chocolate profile without any grain-based fillers or animal fats. These nutrient-dense cookies use coconut oil to maintain a soft center and crisp edges, making them an ideal choice for anyone monitoring their blood sugar or seeking a delicious, healthy snack.
Ingredients
1 cup creamy almond butter (no sugar added)
1/2 cup high-quality unsweetened Dutch-processed cocoa powder
1/2 cup granular erythritol
1 large egg, room temperature
2 tablespoons coconut oil, melted and cooled
1/4 teaspoon sea salt
Instructions
Preheat your oven to 175°C.
Line a large baking sheet with parchment paper.
Combine the almond butter, cocoa powder, erythritol, egg, melted coconut oil, and sea salt in a large mixing bowl.
Mix thoroughly with a sturdy spatula until a uniform, thick chocolate batter forms.
Scoop one tablespoon of dough at a time and form into rounded balls by hand.
Place balls on the prepared baking sheet, leaving at least two inches of space between each.
Press down gently on each ball with your palm to flatten into cookie shapes.
Bake for 12 minutes.
Allow cookies to cool completely on the baking sheet before serving, as they firm up significantly while cooling.
Notes
Ensure the almond butter is well-mixed before measuring if oil separation has occurred. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Prep Time: 10
- Cook Time: 12
- Category: Trending
- Method: Baking
- Cuisine: Keto / Paleo
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 1g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 18mg
