Prep time 10 minutes
Cooking time 8 minutes
1 1/4 cups (150 g) almond flour
1/4 cup (28 g) coconut flour
1 teaspoon (4 g) baking soda
Pinch of salt
3.5 oz erythritol (100 g)
1 medium egg
2 teaspoons (10 ml) vanilla extract
2 Tablespoons (30 ml) melted ghee
1 Tablespoon (15 ml) unsweetened almond milk (or water)
3 oz 100% dark chocolate (85g), broken into small chunks (or use sugar-free chocolate chips)
Preheat oven to 375 F(190 C).
Combine the almond flour, coconut flour, baking soda and pinch of salt in a large bowl. Add the sweetener and stir well to combine.
In a separate bowl, whisk together the egg, vanilla extract, melted ghee and almond milk. Add the wet mixture to the dry mixture and form into a dough.
Carefully stir in the chocolate chips.
Portion the dough into 1.2oz (35g) balls of dough and flatten and shape into cookies.
Place onto a baking tray lined with parchment paper. The cookies will spread when baking, so leave enough space between each cookie.
Bake for 8-10 min, then remove and allow to cool for 15 minutes