2-Minute Keto Chocolate Chip Cookie

Step 1In a bowl, mix the almond butter, egg yolk, erythritol and salt.

Step 2Add dark chocolate chips and mix again.

Step 3Divide the dough between two ramekins and press down using a spoon.

Step 4Microwave each for 60-90 seconds, checking half way through ensuring that the cookies don't burn. The longer you cook them, the crispier they will get. These cookies will continue to cook as they cool down so keep that in mind.
Depending your preferences, you'll need 40-60 seconds for a gooey cookie, and up to 90 seconds for a crispy cookie.

Step 5Serve warm or let them cool down and they will crisp up. Optionally, serve with a dollop of mascarpone, unsweetened whipped cream or creamed coconut milk. To store, place in a container and keep at room temperature for up to 5 days.
Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 cookies at once. Preheat the oven to 175 °C/ 350 °F and cook for 8-12 minutes.