These delicious chocolate and almond cookies are low carb and sugar free. So treat yourself!
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These are really satisfying cookies! They are really nutty, thanks to the ground and slivered almonds, but also due to the flaxseed meal. I haven’t made the dough too sweet, but the low carb chocolate chips make up for that! If you’re the kind of person who is often craving a sweet treat (like me!), then try this recipe. I bet you’ll love it!
Add softened butter, eggs, vanilla extract and granulated Splenda to the bowl of a stand mixer. Although Splenda isn’t the ideal choice for baking, it really does keep the carb count down and works just fine in this recipe. Beat until the mixture is fully combined.
In a separate bowl, stir together almond flour, flaxseed meal, vanilla whey protein powder, and baking powder. Add it the wet mixture in the stand mixer, and beat until a dough has formed. Add some low carb chocolate chips (I adore Lily’s Sweets mini baking chips) and some blanched slivered almonds. Stir until they have been incorporated into the dough. You can also use your hands to do this!
Roll the dough into small balls and place on cookie sheets that have been lined with silicone mats. Flatten them slightly, then bake in a preheated oven for 10-12 minutes or until the edges start to turn golden brown.
Transfer to a wire rack to cool completely, then store in an airtight container.
Low Carb Chocolate and Almond Cookies #lowcarb #sugarfree Click To Tweet
Adapted from The Low Carb Baking and Dessert Cookbook
Interested in more chocolate recipes? Check out my book, Low Carb Chocolate Recipes!