Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated erythritol (or your favorite keto sweetener)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 egg, large
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
Equipment Needed
- 10-inch cast-iron skillet (or oven-safe skillet)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Step-by-Step Instructions
To start off, preheat your oven to 350°F (175°C). While that’s warming up, I like to grab my cast-iron skillet and place it on the stove over low heat. This warms it up a bit and helps my cookie bake evenly. In a mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking soda, and salt until it’s perfectly blended. The smell of cocoa is already tantalizing and gets me excited! (See the next page below to continue steps…)