Cherry Chocolate Chip Cookies KETO (Carolyn)*

These are soooo good!  I strongly suggest getting the cherry extract.  Without it, it doesn't give enough cherry flavor but still amazing!  I did 7 mins and switched for another 7 and the bottoms got a little brown so I will shorten next time to watch or not cook 2 pans at a time since the bottom rack got brown. Also do not flatten, keep round spoonful's when baking. 

These chewy keto almond flour cookies are packed with fresh cherries and chocolate chunks. So tender and sweet, they have only 3.7g net carbs per serving.

Servings: 15 cookies 

Ingredients:

• 1 ½ cups almond flour
• ¾ cup Swerve Brown lightly packed
• ¼ cup collagen protein powder
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup butter melted
• 1 teaspoon cherry extract
• ½ teaspoon vanilla extract
• 3 ounces sugar free dark chocolate chopped
• ½ cup chopped fresh cherries

Instructions:

Preheat the oven to 350ºF and line two large baking sheet with a silicone liners or parchment paper. Set the oven racks at the second highest and second lowest positions in the oven.

In a large bowl, whisk together the almond flour, sweetener, collagen, coconut flour, baking soda, and salt. Stir in the egg, butter, and extracts until the dough comes together.

Gently stir in two thirds of the chopped chocolate and all of the chopped cherries. Take care not to crush the cherries too much.

Form the dough into 15 balls and place on the prepared baking sheets, leaving at least 2 inches of space between each.

Bake 15 to 18 minutes, switching the position of the pans halfway through baking. The cookies should be puffed and golden, but still very soft. While the cookies are still soft, press the remaining chocolate pieces into the tops.

Let cool completely on the pans.

Notes:

Storage Information: Store the cookies in a covered container on the counter for up to 3 days or in the fridge for up to 7 days. Because of the added moisture from the fresh cherries, you don’t want them on the counter for too long. You can also freeze them for up to 2 months.

Source:  All Day I Dream About Food