Ingredients
- ¼ cup all purpose flour
- ¼ tsp baking powder
- 1/8 tsp salt
- 2 large eggs
- 2/3 cup Swerve, Granulated
- ½ tbsp brewed espresso
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
- 5 oz best quality 70% bittersweet chocolate
- 2 oz unsweetened chocolate
- ¾ cup sugar free chocolate chips or chunks
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large bowl, whip eggs until foamy. Add Swerve, espresso and vanilla and continue to beat until thickened, about 15 minutes.
- Meanwhile, melt butter and chocolate together in double boiler or over pan of barely simmering water. It should be melted but still cool to the touch.
- Gently fold melted chocolate into the egg mixture. Fold in flour. Fold in chocolate chips or chunks.
- Drop by rounded spoonfuls onto prepared baking sheet, 1 inch apart.
- Bake 8 minutes, or until slightly puffed and cracked. Let cool on pan.
Makes about 18 servings.
Nutrition Facts Serving Size 1 cookie Servings 18 |
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Calories 130 |
Total Fat 9g |
Total Saturated Fat 6g |
Cholesterol 35mg |
Sodium 25mg |
Total Carbs 19g |
Dietary Fiber 3g |
Sugars 2g |
Swerve 7g |
Protein 3g |
Net Carbs: 9g |