⅓ cup Erythritol (or sugar equivalent of your choice mine is linked above)
⅓ cup Brown Sugar Substitute (I used Truvia brown sugar, linked above)
2 eggs
2 cups Almond Flour
1 tsp Vanilla Extract
½ tsp Baking Soda
⅔ cup Lily's Chocolate Chips
¼ tsp Salt
Instructions
Preheat oven to 350. Cream butter and sugar substitutes together until fluffy, then add the eggs, one at a time, along with the vanilla extract and mix until combined.
Mix in the flour, baking soda, salt, and gently fold in chocolate chips.
Use a cookie scoop to portion the cookies, then bake on a parchment-lined cookie sheet, about ⅕ inches apart at 350 for 17 minutes. We like them best when stored in the fridge, but they keep just fine on the counter for a week, too.
Recipe by Fit Mom Journey at https://fitmomjourney.com/the-best-keto-chocolate-chip-cookies/