Description
Delicious and chewy keto cookies filled with a variety of mix-ins.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup sugar-free chocolate chips
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the almond flour, coconut flour, erythritol, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, melted coconut oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until well mixed.
- Add the chocolate chips and nuts if using, and mix well.
- Drop spoonfuls of the dough onto a lined baking sheet.
- Bake for 12-15 minutes or until edges are golden.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container for up to a week.
- For added flavor, try adding a pinch of sea salt on top before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 1g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg