Chocolatey, rich, fudgy and delicious. The combo of a brownie and a cookie creates perfection…
Ingredients
Preparation Method
for full instruction please see : 22recipe.com
Ingredients
- 2 tbsp(30g) butter, softened
- 1 egg, room temperature
- 1 tbsp trivia (or 3 tbsp additional Splenda)**
- 1/4 cup Splenda
- 1/8 tsp blackstrap molasses (optional, creates the illusional flavor of brown sugar)
- 1 tbsp(15g) via fiber syrup (optional, helps with texture!)
- 1 tsp vanilla extract
- 6 tbsp(90g) sugar-free chocolate chips (I use Krisda or Lily’s Chocolate)*
- 1 tsp butter(5g)
- 6 tbsp(42g) almond flour
- 1 tbsp(6g) cocoa powder
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp xanthan gum (optional, helps with texture)
- 1/4 cup(30g) chopped pecans (optional)
- 1 tbsp sugar-free chocolate chips
Preparation Method
- In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, via fiber and vanilla for 2min.
- In a separate bowl, microwave your chocolate chips and the 1 tsp of butter in 30s increments until melted.
- Beat the melted chocolate into your egg/butter mixture until smooth.
- Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate chips.
- Place your batter in the freezer for 7-8min and preheat your oven to 350*.
- This is how it should look after it comes out of the freezer.
- Spray or grease a large baking sheet with oil.
- Drop the batter by heaping tbsp’s onto the cookie sheet.
- Lightly flatten each with the back of an oiled spoon.
- Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
- Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
- Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!
for full instruction please see : 22recipe.com
BERITA LENGKAP DI HALAMAN BERIKUTNYA
Fudgey Keto Brownie Cookies!!!
4/
5
Oleh
Ahmad ulin
