Instructions

• Preheat the oven to 176°C (350°F). Prepare a small baking surface: line a small baking sheet with parchment or lightly grease a small ovenproof dish.
• Crack 1 egg into a small bowl and lightly whisk just until combined.
• Measure 2 teaspoons of the lightly whisked egg and put that measured egg into a separate mixing bowl (discard or reserve the remaining egg for another use).
• Add 1 tablespoon melted butter, 2 teaspoons granulated sweetener, 1 teaspoon coconut (or brown) sugar, and 1/4 teaspoon pure vanilla extract to the measured 2 teaspoons of egg. Whisk until the mixture is smooth and combined.
• Add 1/3 cup almond flour to the wet mixture. Stir or fold gently until the flour is fully incorporated and the batter is creamy.
• Fold in 2 tablespoons sugar-free chocolate chips until evenly distributed.
• Spoon the batter onto the prepared baking sheet or into the ovenproof dish as one single, round cookie mound.
• Bake in the preheated oven 15–20 minutes, until the edges are golden brown and the center is set.
• Remove from oven and allow the cookie to cool until it reaches your preferred eating temperature. Sprinkle with a pinch of sea salt flakes, if using.