Ingredients
Scale
- 1 cup almond flour
- 1/2 cup chopped pecans
- 1/4 cup erythritol sweetener
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips (sugar-free)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together almond flour, erythritol, baking soda, and sea salt.
- Add melted coconut oil, egg, and vanilla extract. Stir until fully combined.
- Fold in chopped pecans and dark chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet.
- Sprinkle a pinch of sea salt on top of each cookie.
- Bake for 10-12 minutes or until golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to a week.
- These cookies freeze well; just thaw before enjoying.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 2g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg