These....are divine. It's actually hard to believe they're keto...so hard to believe that our keto- dessert-hating-family won't keep their paws off of them!!!
Ingredients:
- 1T ground flaxseed
- 1/4 cup grass-fed butter
- 1/4 cup organic smooth peanut butter
- 1/3 (scant) cup of Swerve Brown Sugar
- 1/4 (scant) cup of xylitol
- 1t of vanilla extract
- 1/2 t baking soda
- 1/2 t baking powder
- 1/2 t fine-grain sea salt
- 2 cups of almond flour
- 1/4 cup of sugar-free chocolate chips (we love ChocZero milk chocolate chips , but if you are in Canada these are hard to get so you can go with Krisda or Lily's ) You can also use Baker's chocolate chopped up!
Directions:
Preheat the oven to 325 degrees F and line baking sheet with parchment
In a small bowl, mix flaxseeds with 3 T of water and let sit for 5 minutes (thickens)
With an electric hand mixer, beat butter and peanut butter together. Then add both sugars (xylitol and swerve brown sugar) and beat for another minute or so until smooth.
Beat in the thickened flax/water mix, and vanilla until combined.
Beat in each remaining ingredient one by one to ensure each on is thoroughly mixed - baking powder, baking soda, salt and almond flour.
Fold in the chocolate chips.
Roll dough into balls and press down a bit to flatten them a little
Bake for 13-15 mins. Let cookies cool completely as they are VERY delicate when they first come out of the oven.
Makes approx 20 cookies
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