5 Ingredient Keto Chocolate Cookies
Before I get to my recipe, I'd like to thank Emma of Noodlechips for the amazing and thorough review of my cookbook! My KetoDiet Cookbook has been out the beginning of this year and Emma's review will guide you through it in detail.
Ingredients (makes 12 cookies)
- 1 1/4 cups almond butter or any nut or seed butter (310 g/ 11 oz)
- 2 large eggs
- 2/3 cup unsweetened cacao powder (58 g/ 2 oz)
- 1/3 cup powdered Erythritol (50 g/ 1.8 oz) - I used Sukrin Icing
- 1/4 tsp salt
- Optional: 10-20 drops liquid Stevia extract and 1/4 tsp cayenne pepper
- Free online tools, easy-to-follow keto guides and more!
Instructions
- Preheat the oven to 160 °C/ 320 °F. Place the almond butter, eggs, unsweetened cacao powder, ...
- . powdered Erythritol, and salt into a food processor. You can also use your hands or a spatula to mix the dough.
- Process until well combined.
- Using your hands, create 12 equal cookie dough balls. Place them on a baking sheet lined with parchment paper or a non-stick silicon baking mat. Using a fork, press down to flatten each cookie ball until about 1/2-inch (1 cm) thick.
- Place in the oven and bake for about 12 minutes or until crisped up. When done, remove from the oven and let them cool down before serving. Store them in an airtight container for up to 5 days or freeze for longer.
Recipe Adapted From ketodietapp.com
