Ingredients:

2 teaspoons butter, melted (use ghee or coconut oil for dairy free)

1 tablespoon creamy or chunky peanut butter, no sugar added (melted)

1 tablespoon beaten egg

2 teaspoons erythritol sweetener (such as LaKanto Monkfruit sweetener)

1/4 teaspoon stevia powder

1/8 teaspoon baking powder

a pinch of salt

1/4 teaspoon vanilla extract

1/4 cup almond flour

2 teaspoons mini dark chocolate chips (70% or higher)

Directions:

1. Preheat oven to 350 degree Fahrenheit (176 degree Celsius). In a small bowl, whisk together the melted butter, peanut butter (or your favorite nut butter), 1 tablespoon beaten egg, sweetener, stevia, baking powder, a pinch of salt and vanilla. Whisk with a fork until well combined.

2. Add in the almond flour and chocolate chips, mixing until a soft dough forms. Divide dough into two equal portions, place the dough balls on a baking sheet lined with parchment paper and flatten each into a circle about 1/2" thick (I used the bottom of a glass).

3. Bake in a preheated oven for 15-20 minutes or until the edges are golden brown and the cookie is set. (If you like a soft and chewy cookie, bake for 15 minutes.) Remove from oven and allow to sit on the baking sheet for a couple of minutes before transferring to a wire rack to cool. Cool for about 10 minutes and serve. Nutritional Information per cookie: 190 calories, 8.7 g carbohydrate (2.2 g dietary fiber, 2.4 g sugars, 4 g sugar alcohols), 16.4 g total fat (4.2 g saturated fat, 0 g trans fat), 32 mg cholesterol, 80 mg sodium, 61.1 mg calcium, 112 mg potassium, 140 mg Vit A, 1 mg iron, 5.8 g protein. Net carbs per cookie: 6.5 grams

Bon Appetit!