Ingredients
- 113 grams (1stick) unsalted butter, very soft
- 1/2 cup Erythritol Sweetener, heaping
- 10 drops Stevia (optional) **
- 1 large egg
- 170 grams (1.5 cups) almond flour
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1/2 tsp xanthan gum ***
- 1/2 tsp baking powder
- 45 grams 85% Cacao Dark Chocolate *
- 60 grams raw pecans or any nut that you have, chopped
Method
- Preheat oven.
- Cream butter and sweetener. Add egg and vanilla, mix well. Scrape bowl many times so that the mixture combines.
- Sift dry ingredients and add into the wet ingredients 1/4 cup at a time and mix well.
- Add chocolate and chopped nuts. You can obviously leave out the nuts if you do not have them or want them. Same goes for the chocolate.
- Portion onto baking sheet or into a muffin tin, place into a preheated oven and bake for 16 minutes.
- Remove from oven and allow to cool before removing from pan.
Good to Know
This recipe is modified from ChipMonk Baking.
* You can use a no-sugar chocolate also like Lily's brand. You might need to adjust the amount of sweetener depending on the chocolate you use. If using 85% Cacao higher, you may need more sweetener, but if using a stevia sweetened chocolate, adjust the amount of sweetener to about 1/2 cup.
** The stevia drops are optional, but they do a good job of mitigating the cooling effect that the erythritol sweetener causes on your tongue. I usually just squeeze a dropper of it into the wet ingredients.
*** Xanthan gum is not 100% required for this recipe though I do recommend it highly. It makes the cookies chewier and hold together better.