Ingredients
• 2¼ cups almond flour (for lower net carbs & tender crumb)
• ¼ cup coconut flour
• ½ tsp baking soda
• ¼ tsp sea salt
• 6 tbsp butter, melted & cooled (or refined coconut oil for dairy-free)
• ¼ cup monk fruit–erythritol blend (1:1 sugar substitute, blood-sugar friendly)
• 1 large egg + 1 egg yolk, room temp
• 1½ tsp pure vanilla extract
• ¾ cup sugar-free dark chocolate chunks or chips
• Flaky sea salt, for finishing
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Whisk almond flour, coconut flour, baking soda, and salt in a bowl.
- In another bowl, whisk melted butter, sweetener, egg, yolk, and vanilla until smooth.
- Fold dry ingredients into wet until just combined. Stir in chocolate chunks. Chill dough 30 min (key for thickness!).
- Scoop ⅓-cup portions (about 80g each), roll into tall mounds (don’t flatten!). Place 3″ apart on sheet.
- Bake 14–16 min — edges golden, centers still soft. They’ll firm up as they cool.
- Immediately sprinkle each with a pinch of flaky sea salt. Cool 10 min on tray, then transfer.
PREP TIME & NUTRITION :
Prep Time: 15 min (+30 min chill) | Cook Time: 15 min | Total Time: 60 min | Servings: 6 giant cookies
Calories: 320 | Net Carbs: 5g | Fats: 26g | Protein: 8g