KETO CHOCOLATE THUMBPRINT COOKIES
Yield: 9 cookies
Calories: 177kcal
Materials
- 1 1/3 cup almond flour
- 1/4 cup brown erythritol
- 1/2 teaspoon baking powder
- 1/2 teaspoon Himalayan salt
- 1/4 teaspoon Vanilla powder
- 1/4 cup butter softened (not melted)
- 50 grams keto dark chocolate
- 1 teaspoon coconut oil
- 1 tablespoon shredded coconut optional
Instructions
- Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Line out a parchment paper on a baking sheet.
- In a large bowl, mix the almond flour, erythritol, baking powder, salt, vanilla powder, and mix with a spatula.
- Add the softened butter and mix until you have cookie dough.
- Shape 9 even balls out of the dough and place them on the parchment paper.
- Press the balls down and create a little hole with your thumb or a measurement teaspoon.
- Bake them in the oven for 15 minutes.
- In the meantime, melt the keto chocolate together with the coconut oil in a double boiler.
- Take the cookies out of the oven and fill them with the melted chocolate using a tablespoon.
- Let them rest in the fridge for 15-20 minutes and sprinkle some shredded coconut on top of the cookies.
Nutrition
Serving: 1cookie | Fiber: 2g | Calories: 177kcal | Fat: 15g | Protein: 4.5g | Carbohydrates: 5g