Marsha Merington
Dec 10, 20211 min
2 tbsp almond flour
1 tsp coconut flour
2 tsp monkfruit sweetener or sweetener of choice
1 tbsp unsalted butter, softened
¼ teaspoon vanilla
pinch of salt
1. Combine almond flour, coconut flour, sweetener, butter, vanilla, salt and
keto friendly chocolate chips into a small bowl.
2. Mix until combined. Mold into 2 cookies.
Add ChocZero Hazelnut Spread to one cookie and place the other cookie on top.
Mold the edges together.
3. Refrigerate cookie for 5-10 minutes before baking.
4. To bake in an oven, bake at 350 degrees for 6-8 minutes.
To bake in an air fryer, bake at 350 degrees for 6 minutes.
To bake in a microwave, cook for 45 seconds.