½ cup chopped 100% cacao chocolate (will keep these sugar free) or dark chocolate at least 72% cacao
1 Tbsp cacao powder (can use cocoa too)
4 Tbsp French butter (can use virgin coconut oil to make Dairy Free)
1 egg
⅓ cup golden erythritol monk fruit blend (I like Lakanto)
1 tsp vanilla extract
¼ cup blanched almond flour
¼ tsp salt
¼ tsp baking soda
1 Tbsp cacao nibs
Instructions
Line a baking sheet with parchment paper.
Melt butter and pour in a bowl.
Melt dark chocolate and combine with butter.
Add cacao powder, sweetener, and egg. Mix well.
In a separate bowl mix the almond flour, salt, and baking soda together.
Add dry ingredients to wet ingredients along with cacao nibs and use a hand mixer to mix everything together.
Using a cookie scoop or spoon and measure out cookies on a cookie sheet. Flatten a bit if you want a flatter cookie or just leave if you want a thicker, puffier cookie. Space a bit as these cookies will spread a little.
Cook at 375 degrees for 10 min.
Allow cookies to cool a bit on the pan before transferring to a cooling rack.
Store in an airtight container either at room temp, in the fridge or freezer.
Recipe by Whole Lovely Life at https://www.wholelovelylife.com/salted-triple-chocolate-cookies-lectin-free-keto-gluten-free-sugar-free-grain-free/