• 1 cup natural creamy almond butter
  • 2/3 cup confectioners erythritol (I use this brand)
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons peanut butter powder (I use this brand)
  • 2 large eggs
  • 1 tablespoon melted salted butter
  • 2 tablespoons water
  • 1 1/2 teaspoons pure vanilla extract (I use this brand)
  • 1 teaspoon baking soda
  • 1/4 cup sugar free dark chocolate baking chips (I use this
    brand or this brand)


  1. Preheat oven to 350°F. Line a rimmed baking sheet with a
    silicone baking mat or parchment paper.
  2. In a large mixing bowl, combine the almond butter,
    erythritol, cocoa powder, peanut butter powder, eggs, butter, water, vanilla
    extract, and baking soda. Using an elecrtric hand mixer, mix until all
    ingredients are well combined. It will be a very thick dough. Fold in the
    chocolate chips.
  3. Form the cookie dough into 1 1/2 inch to 2 inch balls.  You can make them smaller to yield more
  4. Place the cookie dough balls on the prepared baking sheet.
    Bake for 8 to 11 minutes (begin checking on them at 8 minutes). Remove the
    baking sheet from the oven and place on a cooling rack to allow the cookies to
    cool before eating.

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