Only five simple ingredients and about ten minutes stand between you and these ridiculously yummy Low Carb Almond Butter Chocolate Chunk Cookies!
My husband is a TOTAL Cookie Monster. He’ll even tell you that… they’re his absolute favorite!
For his birthday (which is today–yayy!) I wanted to make him a delicious Keto treat…and y’all. I think I struck gold.
In the low carb community you see a lot of recipes for peanut butter cookies.
They’re so easy to make, so yummy, and so good Low Carb friendly when you swap out the sugar.
I’m a peanut fan, but I know that they don’t contain as many vitamins and nutrients as other nuts…like my favorite…almonds!
So this morning I had a thought…what would it be like to swap out the peanut butter and make…
Almond. Butter. Cookies.
But then I decided to take it a step further….
Low Carb Almond Butter Chocolate Chunk Cookies
Now almonds still typically fall under the category of nuts you would want to consume moderately on a ketogenic diet, but they’re still totally Keto-friendly.
These cookies also contain a Keto-favorite chocolate: Lilly’s Chocolate, which is largely sweetened with erythritol (a natural sweetener with a glycemic index of zero!).
These Low Carb Almond Butter Chocolate Chunk Cookies are TOTALLY as delicious as they look and EXTREMELY easy to make!
- 1 cup Almond Butter
- ¼ cup granular erythritol (like Swerve)
- 1 egg
- 2-3 tbsp cream cheese
- 1 ounce Lilly's Dark Chocolate
- Preheat oven to 350
- In a medium bowl, combine all ingredients
- Form into 9 even sized balls on cookie sheet
- Bake for 10 minutes or until firm