Ingredients
Scale
1 ½ cups almond flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, melted and slightly cooled
½ cup brown sugar substitute (Swerve or Lakanto Golden)
1 large egg
1 teaspoon vanilla extract
¾ cup chopped pecans
½ cup sugar-free dark chocolate chunks or chips
½ teaspoon flaky sea salt (for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, and salt.
- In a large bowl, stir melted butter and brown sugar substitute until well combined.
- Mix in the egg and vanilla extract until smooth.
- Gradually stir the dry mixture into the wet mixture until just combined.
- Fold in the chopped pecans and sugar-free dark chocolate chunks.
- Drop tablespoon-sized balls of dough onto the baking sheet, spacing 2 inches apart. Flatten slightly.
- Bake for 10-12 minutes, until edges are golden brown but centers look soft.
- Immediately upon removing from oven, sprinkle with flaky sea salt.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter is cooled slightly to prevent cooking the egg.
- Do not overmix the dough after adding dry ingredients for a tender texture.
- Cookies will continue to set as they cool on the baking sheet.
- For best results, use a cookie scoop for evenly sized cookies.
- Store in an airtight container for up to 4 days or freeze for longer storage.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Low-Carb, Ketogenic, Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 1g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg