Sugar-Free and Low Carb Double Chocolate Cookies

These chocolate and coffee-flavored drop cookies use unsweetened chocolate, sugar-free chocolate chips, sugar substitute, eggs, butter, and almond flour.

Ingredients:

• 3 1/2 oz (unsalted) butter
• 3 oz unsweetened chocolate, chopped
• 2 8-oz pkg sugar-free chocolate chips
• 2 tsp instant expresso
• 2 tsp vanilla
• 3 eggs
• 24 pkgs Splenda or equivalent of 1 cup sugar
• 1/4 cup flour
• 1/4 cup almond flour
• 1/2 tsp baking powder
• Pinch salt

Directions:

In a double boiler, stir to melt butter, unsweetened chocolate and 1 package of the chocolate chips; set aside to cool slightly. In a small container, dissolve expresso in vanilla. In a mixing bowl, mix Splenda and eggs on medium speed until well-blended, about 4 minutes. Add expresso to egg mixture and mix to blend, about 30 seconds. In another bowl, mix flour, almond flour, baking powder and salt. Fold flours into melted chocolate and fold remaining chips into batter. Cover and let rest for 15-30 minutes. Meanwhile, heat oven to 350 degrees. Using a scoop, portion cookies onto cookie sheets. Bake until done.

Number of Servings: about 50 cookies

Notes from the Cook: Parchment paper may be used to prevent sticking.