Keto Chocolate Cookies
A double chocolate keto cookie.
Servings 22 Mini Cookies
Calories 68kcal
Equipment
- Electric Hand Mixer
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/4 cup coconut flour
- 1/4 cup Low Carb Sugar Substitute
- 1 tsp baking soda
- 1/4 tsp pink himalayan salt
- 1/2 cup butter, melted
- 1 large egg
- 1 tbsp heavy whipping cream
- 20 drops liquid stevia
- 1 tsp vanilla extract
- 1/3 cup Keto Chocolate Chips
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a large bowl, whisk together cocoa powder, coconut flour, erythritol, baking soda, and salt.
- Add melted butter, egg, cream, stevia, and vanilla and mix together with an electric mixer until well combined. Batter will be creamy.
- Use a rubber spatula to fold in the chocolate chips. Allow batter to sit 2-3 minutes until slightly thickened.
- Using a small cookie scoop, scoop out 20-24 mini cookies onto prepared baking sheet. Bake for 8-10 minutes.
- Remove from the oven and let cool completely on the baking sheet before serving.
- Best stored in an air tight container in the fridge up to 10 days or freeze for 1 month.
Notes
Net Carbs: 1g per Cookie
Serving Size: 1 Cookie
Yields: 22 Cookies
Nutrition
Calories: 68kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Fiber: 2g