Minute Chocolate Chip Cookie

This recipe helps satisfy that craving for a warm chocolate chip cookie. It is very filling and pretty delicious.

This recipe makes 2 cookies.

• 5 TBSP of almond butter (one with no sugar added or any weird ingredients; I use Barney’s Bare Smooth)
• 1 large egg yolk, from an organic free range chicken
• 3 TBSP of Swerve, powdered
• 6 Drops of vanilla stevia
• 1/4 tsp of Pink Himalayan Sea Salt (or other salt)
• 2 squares of Lindt 90% dark chocolate  (or you can use Lily’s)
• 4 TBSP organic heavy whipping cream
• 4 drops of stevia (any flavor) for whipping cream

1. In a large bowl, combine the almond butter, egg yolk, swerve, vanilla stevia, and salt. Whisk together until well combined.
2. Chop up the dark chocolate into bit sized pieces, and stir into the mixture
3. Spray 2 ramekins or mugs with cooking spray (I use trader joe’s coconut oil spray)
4. Put half of the mixture in each ramekin/mug and press it down
5. Microwave for 1 minute (or if you want it crispy then up to 90 seconds, but careful not to burn the chocolate)
6. While mixture is microwaving, turn the whipping cream into whipped cream. It only takes about 30-45 seconds if you use a milk frother, such as this one which is cheap yet very effective. Add in the stevia and whip a few more seconds.
7. Serve half the whipped cream on top of each warm cookie and enjoy!

While it’s fun to bake, sometimes it’s just more convenient to grab a cookie from your pantry. If you’re Keto and a cookie fan like me, check out NUI Keto Kookie here.