5 Ingredient Keto Chocolate Cookies

• Produce

  • 2/3 cup Cacao powder, unsweetened

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1/4 tsp Salt

• Dairy

  • 1 1/4 cups Almond butter or any nut or seed butter

• Other

  • ⅓ cup powdered Erythritol (50 g/ 1.8 oz - I used Sukrin Icing

Found on ketodietapp.com

Description

Directions

• Preheat the oven to 160 C / 320 F. Place the almond butter, eggs, unsweetened cacao powder, ...
• ... powdered Erythritol, and salt into a food processor. You can also use your hands or a spatula to mix the dough.
• Process until well combined.
• Using your hands, create 12 equal cookie dough balls. Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat. Using a fork, press down to flatten each cookie ball until about ½-inch (1 cm) thick.
• Place in the oven and bake for about 12 minutes or until crisped up. When done, remove from the oven and let them cool down before serving. Store them in an airtight container for up to 5 days or freeze for longer. I made two batches when creating this recipe. The first batch (left side below) was made with one egg and slightly less almond butter. I loved the strong chocolate taste but the cookies were way too fragile and crumbly. For the second batch, I used one more egg. The cookies (right side below) were not as sweet but the texture was better - crispy and slightly chewy.

Nutrition