Fudgy Keto Almond Chocolate Cookies
These keto almond chocolate cookies are fudgy, nutty, and naturally egg-free thanks to a clever chia swap. Quick to make, low in carbs, and perfect for stashing (if they last that long).
Ingredients
For the chia egg
- 3 tbsp chia seeds
- 0.5 cups lukewarm water
For the cookies
- 0.5 cups almond butter
- 0.25 cups Erythritol (granular works best)
- prepared chia egg
- 1 cup blanched almond flour
- 0.5 cups almonds (ground or blended)
- 1 tsp vanilla extract
- 0.25 cups unsweetened cocoa powder
- 0.5 tsp xantham gum
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- almond flakes (to garnish)
Instructions
- Pre-heat the oven to 350°F. Line a baking dish with butter paper and keep it aside.
- Next, prepare the chia egg by mixing the chia seeds and the lukewarm water.
- Take a mixing bowl and add the butter and Erythritol and beat them until the sugar melts and the mixture is fluffy.
- Next, add the prepared chia egg and beat the mixture once again.
- Add the vanilla extract next and mix again.
- Mix the remaining ingredients in a separate bowl.
- Transfer the dry ingredients mixture into the wet mixture and combine until it becomes a dough.
- Cover the dough and rest it for 30 minutes in the refrigerator.
- Line the baking tray with parchment paper. Place one scoop of the dough into the baking tray. Make as many scoops as you can.
- Press the scoops lightly with your fingers. Put a few almond flakes on top.
- Bake the cookies at 350°F for 10-12 minutes or until the edges become golden brown.
- Take the tray out of the oven and let the cookies cool down for at least 15 minutes. This will harden them and provide the cookie texture.
Notes
