Deep, dark, and decadent! These cookies are crisp on the outside, and all fudgy-gooey goodness on the inside.

Yield: 21 Cookies

Serving size 1 Cookie


  • 1/2 cup + 1/8 cup natural, non-GMO powdered/confectioners erythritol
  • 3/4 cup raw cacao powder
  • 1/2 tsp. salt
  • 4 large egg whites
  • 2 tsp. pure vanilla extract
  • 8 oz 88% dark chocolate


  1. Preheat your oven to 350° F.
  2. Line a cookie sheet with parchment paper, and lightly grease with butter.
  3. Using a sharp knife, chop up the chocolate into chip sized pieces, and set aside.
  4. In a large bowl, whisk the raw cacao, erythritol, and salt.
  5. Add in the egg whites and vanilla. Beat with a spoon until smooth.
  6. Fold in the chopped chocolate.
  7. Drop tablespoonfuls of the dough 2 inches apart on the prepared cookie sheet.
  8. Bake on the center rack of the preheated oven for 11-13 minutes, or until set and crackly.
  9. Let the cookies cool on the baking sheet for about 5 minutes, before using a metal spatula to gently remove them and place them on a wire rack to cool completely.
4 Net Carbs Per Cookie
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