Keto-friendly chocolate chunk cookies made with almond flour. For the sweetener you can use 1/4 cup Lakanto OR 1/3 cup brown sugar Swerve. Use whichever one you like best.
I used fine sea salt and found these good but a little salty. If you prefer a less salty flavor, reduce to about 3/4 teaspoon.
For the chocolate, chop 4 oz unsweetened chocolate, combine it 1 T. coconut oil (if using) and melt over low heat in a saucepan . Alternatively, you can melt it at 50% power in the microwave. Stir in the sweetener (1-2 T. Lakonto or other sweetener to taste). Line a small tray, a dinner plate or something that fits in your freezer with foil or parchment and pour the melted chocolate mixture on it. Freeze until firm, then cut into chunks. Note: If you are using Lindt 90 or 95%, you can skip the coconut oil.