Chocolate Almond Cookies
These soft and chewy cookies are low carb, high fat and very quick and easy to make I dare you to have just one
These soft and chewy cookies are low carb, high fat and very quick and easy to make I dare you to have just one
- Carbohydrate 7.41855551482441 g
- Cholesterol 15.51 mg
- Fat 6.76722166737487 g
- Fiber 0.613336675226123 g
- Protein 2.44307700118092 g
- Saturated Fat 0.843612367087515 g
- Serving Size 1 1 Serving (28g)
- Sodium 37.3413167558999 mg
- Sugar 6.80521883959829 g
- Trans Fat 0.356062400032577 g
- Calories 96 calories
Step-by-step
- Add the swerve to the beaten egg and stir to help it dissolve at least partially.
- Add remaining ingredients and mix together.
- Roll the dough by hand into approximately 24 small balls and place them on a silpat or parchment paper lined cookie sheet.
- Flatten each ball slightly with your fingers or an oiled fork.
- Bake for 10 minutes at 350 degrees.
Unlike traditional wheat-flour cookies built on a rigid starch matrix, nut-butter doughs lack gluten entirely, demanding a completely different mechanical approach to hold their shape during baking. Cooks often ruin these treats by overmixing the batter once the eggs join the almond butter, which introduces excess air and causes the cookies to deflate unevenly in the oven. Stir the sweetener into the beaten eggs first to encourage partial dissolution before incorporating the dry cocoa powder, ensuring the erythritol does not leave a grainy texture on the palate. Rolling the dough into precisely twenty-four portions guarantees uniform baking across the parchment paper lined sheet. Flatten each ball gently using an oiled fork to create parallel tines that help distribute heat evenly through the dense fats. Bake the batches at 350 degrees Fahrenheit for exactly ten minutes, watching for the edges to firm up while the centers retain slight malleability. Remove the pan from the heat source immediately upon completion and let the cookies rest undisturbed on the hot metal for five minutes so the internal fats solidify properly. Storing them in an airtight container at room temperature preserves their chewiness for up to four days.
