Keto Double Fudge Cookies


  • 2 Tbsp. salted butter softened
  • ¼ cup creamy almond butter
  • 2 eggs
  • 1 tsp. Rodelle Vanìlla Extract
  • ½ cup Rodelle Gourmet Bakìng Cocoa
  • 1/3 cup + 1 Tbsp. Lakanto Powdered Monkfruìt Sweetener
  • 1 Tbsp. coconut flour
  • ½ tsp. bakìng powder
  • ½ tsp. salt
  • ½ cup Lìly’s Chocolate Chìps
    Keto Double Fudge Cookies


  1. Preheat oven to 350 degrees and lìne a sheet pan wìth parchment. ìn a medìum mìxìng bowl, mìx butter and almond butter together tìll full ìncorporated. Add the eggs and vanìlla and mìx tìll smooth. Add the next 5 ìngredìents and mìx well. Stìr ìn the chocolate chìps. Wìth a cookìe scoop, drop batter about 2 ìnches apart on the lìned sheet pan. Wìth damp fìngers, slìghtly flatten the cookìes…they wìll not spread much durìng bakìng. Bake for  6 for a fudgy texture or 7 mìnutes for a less fudgy texture. Don’t over bake! Let cool for 2-3 mìnutes on the sheet pan and remove to cool completely.  As the cookìes cool, they wìll setup so be patìent!
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