These holiday keto cookies found at ChocZero by Carolyn at "All Day I Dream About Food" She is a genius at creating fun low carb and sugar free recipes!
Ingredients
Keto Chocolate Cookies:
½ cup butter, softened
1 large egg, room temperature
½ tsp vanilla extract
2 cups almond flour
⅓ cup unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
Sugar Free White Chocolate Filling:
½ oz cocoa butter, chopped
1 tsp peppermint extract
Keto Friendly Garnishes:
Directions
Keto Chocolate Cookies:
Preheat the oven to 325F and line a large baking sheet (or two smaller ones) with silicone liners or parchment paper.
In a large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
Add the almond flour, cocoa powder, baking powder and salt and beat until well combined. Roll the dough into 1 ½ inch balls and place a few inches apart on the prepared baking sheet. Press down with the heel of your hand to about ½ inch thick.
Use your thumb or a blunt rounded kitchen utensil to make an indentation in the center of each.
Bake 12 minutes, until the cookies are puffy but still quite soft to the touch. Remove and immediately re-indent the centers. Let cool on the pan.
Sugar Free White Chocolate Filling:
In a heatproof bowl set over a pan of barely simmering water, combine the sugar free white chocolate chips and cocoa butter. Stir until melted and smooth. Stir in the peppermint extract.
Spoon the sugar free white chocolate chips into the wells in the center of each cookie. Sprinkle with a few sugar-free garnishes, if desired.
Let set 1 hour. You can also refrigerate to set the chocolate faster.
