These low carb delights are easy to make and contain about 3 net carbs each! Mix the almond flour, coconut flour, cocoa powder, baking powder, baking soda and salt in a mixing bowl and set aside. Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Add the egg, sour cream and vanilla extract.
While cookies are cooling, melt 1-2 tablespoons coconut oil in a small saucepan over low heat. Add in 1/2 cup of sugar-free chocolate chips and stir until melted smooth. Dip cooled cookies into the chocolate to coat. Optional: sprinkle with sugar free chocolate shavings, sprinkles, or toppings of your choice (like this caramel syrup ).
1/2 cup dark chocolate chips (I use dairy free from Enjoy Life or similar) Preheat oven to 350F. Add all the ingredients to the food processor (except chocolate pieces) and blend til smooth. Transfer to a bowl and stir in chopped chocolate. Line cookie sheet with parchment paper and spoon dough into even sized balls.
Rice Flour, Sugar, Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, natural flavor), Palm Oil, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate), Molasses Powder, Salt, Xanthan Gum. CONTAINS SOY INGREDIENTS. 1. Heat oven to 350°F (or 325°F for nonstick cookie sheet).