INGREDIENTS

2 ½ C. Almond Flour (Super Fine)

1 tsp. Baking Soda

1 tsp Salt

1 C. or 16 TBSP of Kerrygold Butter (Softened)

¾ C Classic Lakanto Monk fruit Sweetener

¾ C.Brown Swerve Sweetener

1 tsp vanilla

2 Large eggs

1 C. Lily Dark Chocolate baking chips

½ C. Lily Milk Chocolate baking chips 

PREHEAT oven to 375º F

COMBINE Almond Flour, Baking Soda, and Salt in a small bowl. Beat (Softened) butter, Monk Fruit Sweetener, Swerve Brown Sweetener and vanilla extract in a large bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in the chocolate chips. Drop by rounded tablespoon onto a baking sheet lined with parchment paper.

BAKE for 15-17 minutes, but keep an eye on them. When the edges are golden brown take them out of the oven and let cool, then transfer to a cooling rack. I made fairly large cookies and it made 30 cookies. 

Nutritional Information

1 Cookie (approx) 118 Calories, 6.5 g of Fat, 2 carbs, 2 protein, < 1 g of sugar.