Ingredients
1 cup fine almond flour
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp pink Himalayan salt
6 tbsp unsalted butter, room temperature
1/2 cup granulated keto sweetener (e.g., Swerve)
1/4 cup brown keto sweetener (e.g., Swerve brown)
6 tbsp almond butter
1 1/2 tsp vanilla extract
1 large egg, room temperature
1 1/4 cups sugar-free chocolate chips (e.g., Lily’s), divided
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt. Set aside.
In a large bowl, cream together butter, both sweeteners, almond butter, and vanilla using a mixer until smooth and creamy (about 1 minute).
Add the egg and mix on low speed until just combined.
Gradually add the dry ingredients to the wet mixture, mixing on low until fully incorporated.
Fold in 1 cup of the chocolate chips by hand.
Divide dough into 8 large portions and roll into balls. Place on the baking sheet, leaving about 4 inches between each cookie.
Gently press remaining chocolate chips onto the tops and sides. Lightly press down the dough balls—do not flatten.
Bake for about 14 minutes, until the centers no longer look wet. Cookies will remain soft and continue to set as they cool.
Let cookies cool completely on the baking sheet before transferring.
Nutritional Info (Approximate, per cookie)
Net Carbs: ~3–4g
Fat: ~22–26g
Protein: ~6–8g
Calories: ~280–320 kcal
