AuthorGeo FoodsCategoryDessertIngredients
Preparation
Preheat oven to 175oC. Line a baking sheet with parchment paper. Combine almond butter, eggs, sweetener, cocoa powder, vanilla extract, and salt in the bowl of a food processor; pulse until a dough forms. Roll dough into one-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern. Bake in the preheated oven until edges are firm for about 12 minutes. Cool on the baking sheet for one minute before removing to a wire rack to cool completely.
Related RecipesGluten-free Brownies Oreo and Peanut Butter Pie Chocolate Velvet Pudding Ingredients
· 1½ cups almond butter · 2 eggs · ½ cup unsweetened cocoa powder · 1 teaspoon sugar-free vanilla extract · ½ cup low-calorie natural sweetener · 1 pinch saltDirections
1Preheat oven to 175oC. Line a baking sheet with parchment paper. Combine almond butter, eggs, sweetener, cocoa powder, vanilla extract, and salt in the bowl of a food processor; pulse until a dough forms. Roll dough into one-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern. Bake in the preheated oven until edges are firm for about 12 minutes. Cool on the baking sheet for one minute before removing to a wire rack to cool completely.
Ingredients
Directions
Preheat oven to 175oC. Line a baking sheet with parchment paper. Combine almond butter, eggs, sweetener, cocoa powder, vanilla extract, and salt in the bowl of a food processor; pulse until a dough forms. Roll dough into one-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern. Bake in the preheated oven until edges are firm for about 12 minutes. Cool on the baking sheet for one minute before removing to a wire rack to cool completely.