Ingredients:
2 large eggs
1/2 c. (1 stick) melted butter
2 tbsp. heavy cream
2 tsp. pure vanilla extract
2 3/4 c. almond flour
1/4 tsp. kosher salt
1/4 c. keto-friendly granulated sugar (such as Swerve)
3/4 c. dark chocolate chips (such as Lily’s)
Cooking spray
Directions:
Preheat the oven to 350°. In a large bowl, whisk the egg with the butter, heavy cream, and vanilla. Stir in the almond flour, salt, and Swerve.
Fold the chocolate chips into the cookie batter. Form the batter into 1″ balls and arrange 3″ apart on parchment lined baking sheets. Flatten the balls with the bottom of a glass that has been lightly greased with cooking spray.
Bake until the cookies are lightly golden, about 17 to 19 minutes.
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