In a medium bowl, whisk the egg whites, Swerve, allulose and vanilla till frothy, 1 1/2 to 2 minutes.
In a big bowl, whisk collectively the almond flour, cocoa powder, salt, and baking soda. Add within the egg white combination and stir with a spatula till mixed. Fold in about half of the chocolate chips. Roll dough into balls then wrap with plastic.
Refrigerate a minimum of 2 to three hours; dough have to be chilled earlier than baking.
Preheat oven to 350 levels. Line baking sheet(s) with parchment.
Working with one ball of dough at a time (go away the opposite within the fridge), roll the dough into balls, concerning the dimension of a golf ball, or only a smidge smaller. Press the dough barely right into a spherical.
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