- 20
- 10 mins
- 25 mins
Ingredients
- 2 ounces unsweetened baking chocolate
- 1/4 cup butter
- 6 packets powdered stevia
- 2 eggs
- 1 cup powdered erythritol
- 3 droppers vanilla liquid stevia
- 1 teaspoon vanilla extract
- 1 cup gluten free flour blend* (See note)
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup sugar free powdered sugar
Preparation
Step 1
In a microwavable bowl or in a sauce pan on the stove, melt the chocolate and butter.
Once melted stir in the powdered stevia and set aside.
Preheat oven to 350 degrees.
In a stand mixer add eggs, erythritol, stevia and vanilla extract. Blend until creamed together.
In a separate bowl whisk together the flour, baking powder, xanthum and salt.
Gradually pour into the wet ingredients while blending on low speed.
Pour in the chocolate mixture until combined.
Using a small cookie scoop, pack batter into scoop.
Make 20 rounded scoops and set onto a parchment lined baking sheet, 2 inches apart.
Bake 14-15 minutes.
Once out of the oven sprinkle powdered sugar over the top of each.
Notes
*I used my own gluten free flour blend which includes 2 cups of brown rice flour, ⅔ cup potato starch, ⅓ cup tapioca starch.