These dark chocolate espresso cookies taste amazing around the Holidays or any other time of year !

Ingredients

1/2 cup almond flour
1/4 cup golden monkfruit sweetener
1 large egg, room temperature
2 Tbsp cocoa powder
2 Tbsp butter
1 Tbsp sugar-free dark chocolate chips
1 Tbsp ground espresso
1 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp ground cinnamon
Pinch of salt

Yields: 12 servings / cookies
Per serving: 1 net carb*

Prep time: 8 min
Cook time: 10 min
Total time: 25 min

* Net carbs may vary based on brand used

Directions

Preheat oven to 350F.

In a medium bowl, combine the almond flour, monkfruit sweetener, cocoa powder, ground espresso, baking powder, cinnamon and a pinch of salt.

In a large microwave safe bowl, combine the chocolate chips and butter. Melt them in the microwave at two 20 sec increments, stirring in between.

Using a handmixer, whisk the egg and vanilla extract into the melted chocolate. Once mixed, slowly incorporate the dry ingredients.

Shape the dough into 12 small cookies and space them out on a parchment lined baking sheet.

Bake for 8-10 min, then remove from the oven and allow the cookies to cool 5-10 min before handling them.