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keto-chocolate-cookies

Keto Rosemary Double Chocolate Cookies

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Servings: 10
Course: Dessert
Calories: 179
Ingredients Method Notes

Ingredients
  

  • 84 grams Almond Flour Equivalent 3/4 Cup.
  • 18 grams Coconut Flour Equivalent 2 tbsp.
  • 45 grams Cocoa Powder
  • 1 cup Swerve Sweetener Note: I tried this recipe with a lower quality stevia and it did not turn out,
  • 1/2 cup Unsalted Butter Room Temperature.
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 Large Egg
  • 30 grams Dark Chocolate Chunks
  • 3/4 tsp Fresh Rosemary, Finely Chopped
  • Coarse Sea Salt To Sprinkle On Top.

Method
 

  1. Preheat Oven to 350°F.
  2. Rub together sweetener and rosemary to infuse the rosemary flavor.
  3. In a medium mixing bowl, whisk together almond flour, coconut flour, cocoa powder. 1/4 tsp salt, and baking soda.
  4. Using a hand mixer or stand mixer, place butter, sweetner with rosemary and vanilla into a large mixing bowl. Beat on medium speed for about 2 minutes.
  5. Add the egg and beat until incorporated.
  6. Turn the mixer speed down and slowly add in the flour mixture.
  7. Once combined, turn off the mixer and gently fold in the chocolate chunks.
  8. Using your hands or an ice cream scoop, shape the dough into 2-inch balls. Place on a baking sheet with parchment paper, keeping the cookies 2 inches apart.
  9. Using your hands, gently flatten the cookies on the baking sheet.
  10. Bake for 10-12 minutes. TIP: Remove the cookies from the oven when they look soft and slightly undercooked.
  11. Sprinkle some coarse salt on top of the cookios, Optional.
  12. Allow the cookies to cool for about 10-15 minutes on the baking tray.

Notes

Nutrition Information Per Cookie (Makes 10 Large Cookies): 
  • 179 Calories
  • 6g Carbohydrates
  • 3g Fiber
  • 15.5g Fat 
  • 3.8g Protein 
Net Carbs: 3g / Serving