Fudgey Keto Brownie Cookies (BEST COOKIES I’VE MADE)

In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.

DSC_0134 In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.

DSC_0139 Beat the melted chocolate into your egg/butter mixture until smooth.

DSC_0143 Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.

DSC_0156 Place your batter in the freezer for 7-8min and preheat your oven to 350*.

DSC_0163 This is how it should look after it comes out of the freezer.

Spray or grease a large baking sheet with oil.

Drop the batter by heaping tbsp’s onto the cookie sheet.

DSC_0196 Lightly flatten each with the back of an oiled spoon.

Bake for 8-10min.

(The should still be a bit soft when they come out! Do not over-bake) Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.

Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on! DSC_0244 DSC_0234 DSC_0178 Notes: *You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.

**You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda.