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

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

Ingredients

• 2 tbsp butter ((softened))
• 1 eggs (room temperature)
• 1 tbsp Truvía® na ((softened))
• 1/4 cup splenda
• 1/8 tsp blackstrap molasses ((softened))
• 1 tbsp syrup ((softened))
• 1 tsp vanilla extract
• 6 tbsp sugar free chocolate chips ((softened))
• 6 tbsp almond flour
• 1 tbsp cocoa powder
• 1/8 tsp baking powder
• 1/8 tsp salt
• 1/4 tsp xanthan gum ((softened))
• 1/4 cup chopped pecans ((softened))

Instructions

1. In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
2. DSC_0134 In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
3. DSC_0139 Beat the melted chocolate into your egg/butter mixture until smooth.
4. 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.
5. DSC_0156 Place your batter in the freezer for 7-8min and preheat your oven to 350*.
6. DSC_0163 This is how it should look after it comes out of the freezer.
7. Spray or grease a large baking sheet with oil.
8. Drop the batter by heaping tbsp’s onto the cookie sheet.
9. DSC_0196 Lightly flatten each with the back of an oiled spoon.
10. Bake for 8-10min.
11. (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.
12. 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.
13. **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.