Preparation

• Preheat oven to 350°F.
• Melt the butter, then let it cool for 2 minutes.
• Pour the butter into a large bowl, add the sugar substitute. Stir with a wooden spoon until the mixture becomes pale and light, about 2 minutes.
• Add the egg and vanilla, mix well.
• Add almond flour, baking powder, xanthan gum and salt. Mix until the ingredients form a smooth paste, but no more.
• Add the chocolate chips delicately using a spatula.
• Using a mini ice cream scoop, form approximately 18 1 tbsp balls. of dough each. Place them on a baking sheet covered with a silicone mat or parchment paper.
• Bake on the middle rack of the oven for about 6 minutes, then remove from the oven and flatten slightly with a fork. If desired, sprinkle a few grains of fleur de sel on each biscuit.
• Turn the baking sheet over then return to the oven for another 6 to 8 minutes, until the cookies turn a light golden brown.
• The cookies will finish baking once they come out of the oven. Wait 10 to 15 minutes before eating them.