AuthorGB HernandezLine an 8" square pan with parchment paper.
In a medium bowl, whisk together all of the dry ingredients.
In a separate bowl, combine the almond butter and coconut oil and microwave until melted.
Stir in vanilla extract.
Slowly stir the dry ingredients into the wet ingredient mixture until well combined.
Transfer dough to pan and refrigerate for 30 minutes.
Melt the chocolate chips with 1 tsp. of coconut oil and spread evenly over the dough.
Note: Store in the fridge
Servings 16
Net Carbs
- Amount Per Serving
- Calories 210
- % Daily Value *
- Total Fat 17.2g27%
- Total Carbohydrate 13.4g5%
- Dietary Fiber 5.1g21%
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Line an 8" square pan with parchment paper.
In a medium bowl, whisk together all of the dry ingredients.
In a separate bowl, combine the almond butter and coconut oil and microwave until melted.
Stir in vanilla extract.
Slowly stir the dry ingredients into the wet ingredient mixture until well combined.
Transfer dough to pan and refrigerate for 30 minutes.
Melt the chocolate chips with 1 tsp. of coconut oil and spread evenly over the dough.
Note: Store in the fridge
Hi I am going to try this recipe but before I do, would they turn out ok if I replaced the confectioners swerve with a liquid sweetener?
Hi Gem, we haven’t tested this recipe with liquid sweetener, therefore I can’t say for sure if these would turn out ok, but I don’t see why not, you will have less dry ingredients so these may be fudgier. Let us know how it goes, will love to know the result!