Keto Flourless Almond Butter Chocolate Chip Cookies with Salted Pistachios
Flourless, sugarless, gluten-free keto almond butter cookies made with almond flour, stevia-sweetened chocolate chips and salted pistachios.
Servings 30 cookies
Calories 148kcal
Equipment
- baking sheet
- silicone baking mat
Ingredients
- 2 cups natural almond butter, stirred to incorporate the oil
- 2 large eggs
- 1 cup zero-calorie sweetener, like Monkfruit with Erythritol or Swerve
- 2 teaspoon pure vanilla extract
- ⅓ cup sugar-free chocolate chips
- ⅓ cup salted shelled pistachio nuts, finely chopped
Instructions
- Preheat oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, combine almond butter, eggs, vanilla and sweetener with a spoon or an electric mixer. Stir until well blended.
- Stir in chocolate chips and chopped nuts.
- Use a cookie scoop to form balls about 1-inch in diameter, or firmly roll in your hands. Transfer the balls to the prepared baking sheets and space them apart evenly.
- Use a fork to flatten the balls, creating a cross-hatch pattern.
- Bake for 12 - 15 minutes or until cookies are golden brown. Remove from oven and let sit on the cookie sheet for 5 -10 minutes. If you move them too soon, they will be too soft and will crumble. Once firm, transfer to a cooling rack to cool completely. Cookies will firm up beautifully as they cool.
Notes
Don't be tempted to add more chocolate chips or nuts to this cookie dough, or the cookies might become crumbly and break.
Nutrition
Calories: 148kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 7mg | Potassium: 144mg | Fiber: 2g | Sugar: 6g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg