Fudgey Keto Brownie Cookies

Ingredients:

• 2 tbsp(30g) butter, softened
• 1 egg, room temperature
• 1 tbsp truvia (or 3 tbsp additional splenda)**
• 1/4 cup splenda
• 1/8 tsp blackstrap molasses (optional, creates the illusional flavour of brown sugar)
• 1 tbsp(15g) vitafiber 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

 

Directions:

1. In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min. 
2. In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
3. Beat the melted chocolate into your egg/butter mixture until smooth.
4. Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.  
5. Place your batter in the freezer for 7-8min and preheat your oven to 350*.
6. Spray or grease a large baking sheet with oil.
7. Drop the batter by heaping tbsp’s onto the cookie sheet.
8. Lightly flatten each with the back of an oiled spoon.
9. Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
10. Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack. 
11. Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!
12.  Enjoy....