Keto Chocolate-Chocolate Chip Cookies
The flavor of these rich chocolate cookies is enhanced by the coffee included in the recipe. Studded with Lily's brand chocolate chips, and with a perfect chewy texture, these double chocolate cookies are perfect for the low-carb chocolate fanatic in your life!
Ingredients
- 1 cup almond flour sifted
- ¼ cup coconut flour sifted
- 1/2 cup cocoa powder sifted
- 1½ tsp baking powder sifted
- ½ tsp salt sifted
- ½ tsp xanthan gum sifted
- 2 tsp instant coffee
- 4 oz baking chocolate
- 8 tbsp butter
- 2 tsp vanilla extract
- 4 whole eggs
- 1 cup granulated monk fruit sweetener
- 1 cup Lily's Chocolate Chips
Instructions
- Melt the baking chocolate and butter in a double boiler over medium-low heat, or melt them carefully in the microwave. Whisk them together so they are well incorporated. Allow the mixture to cool.
- Sift all of the dry ingredients together in a separate mixing bowl while the chocolate and butter cool.
- Once the chocolate and butter mixture has cooled, add the eggs one at a time. Then add the sweetener and the vanilla.
- Combine the wet and dry ingredients. Once combined, fold in the chocolate chips and place your dough in the fridge to chill for 25 to 30 mins.
- Preheat the oven to 325°
- Place a heaping tablespoon of dough per cookie onto a parchment-lined cookie sheet. Bake for 12-14 minutes depending on the calibration of your oven.
- Remove to a wire rack and cool completely.
- Store in the refrigerator for 5-7 days.
Notes
Nutrition Information For 1 Cookie:
Calories: 148
Fat: 12g
Net Carbs: 3.3g
Protein: 3.7g