We decided to go almost three full months after officially starting Keto before adding any Keto desserts - we thought it would be best to avoid the potential of a slippery slope back into sugar. I've had some successes and some failures trying to make sugar-free, low carb, treats, but this is a simple, versatile, recipe that seems impossible to mess up. This is also the only Keto dessert we've loved enough to make multiple times. It's a winner and we both find that having one or two really is plenty.
1 C almond butter (or other nut butter if you prefer - it's very good with peanut butter)
2/3 C powdered Swerve (Erythritol) or your favorite sugar replacement.
2 Tbsp unsweetened cocoa powder
2 Tbsp coconut flour
2 large eggs (Always Organic with the eggs)
1 Tbsp melted butter (I use Kerrygold)
2 Tbsp water
1 1/2 tsp pure vanilla extract
1 tsp baking soda
1/3 C sugar-free dark chocolate baking chips (I use Lilly's)
1. Preheat oven to 350ºF. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
2. In a large mixing bowl (I use my KitchenAid) combine all of the ingredients except for the chocolate chips. Use your stand or hand mixer and mix until all ingredients are combined. The dough is very thick and sticky - this is ok. Fold in the chocolate chips.
3. Roll the cookies into 1-11/2 balls, this yields about 2 dozen cookies. Obviously you can adjust for size, but I think these are pretty much perfect.
4. Place the the dough balls on the baking sheet and bake for 10 minutes. Remove from the oven, let sit for 1-2 minutes then place them on a cooling rack. Once cool - Enjoy!
Nutrition: *Disclaimer* This is based on my ingredients and 24 cookies. Information obtained by
2g Net Carbs
8g Total Carbs
2g Fiber
8g Fat
3g Protein
87 Calories
0 Glycemic Load