KETO MINT CHOCOLATE COOKIES
Keto Mint Chocolate Cookies. Grain Free, Sugar Free and Dairy Free!
Provided by Becky Craigo
Categories Dessert
Time 15m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees and place a silpat or parchment paper on a cookie sheet. Next, measure into a medium sized bowl the butter or coconut oil, sweetener, stevia and mint extract. "Cream" the ingredients together with a hand mixer until combined. Add the eggs to the bowl and combine using the hand mixer.
- Add the coconut flour, gelatin, cocoa powder and baking powder to the bowl and stir with a wooden spoon until combined.
- Roll the cookie dough in between the palms of your hands into 21 balls about 2 inches in diameter. Place the cookie balls on the silpat and press lightly with the back of a measuring cup and squish them just slightly. Bake the cookies in the oven at 350 degrees for 8-10 minutes then transfer the cookies on to a cooling rack. Place the cookies inside of the freezer for about 20-30 minutes until frozen
- Meanwhile, place the coconut oil and bakers chocolate in a glass measuring cup and melt using the microwave. I highly suggest using 15 second intervals so that the chocolate does not burn. Stir the stevia and mint extract into the melted chocolate mixture and set aside.
- Take the frozen Keto Mint Chocolate Cookies out of the freezer and place the cookies back on the cooling rack. Drizzle the melted chocolate on top of the frozen cookies. Store the keto cookies in an air tight container in the refrigerator as soon as the chocolate has dried. Share with your family and friends this holiday!
Nutrition Facts : ServingSize 1 Cookie, Calories 67 kcal, Carbohydrate 0.6 g, Protein 1.7 g, Fat 6.5 g
KETO THIN MINTS COOKIES
Crisp, mint chocolate wafer cookies coated in rich chocolate that taste nearly identical to Girl Scout Thin Mints.
Provided by Ashley (Hip2Save Sidekick)
Yield 24 bite-sized cookies
Number Of Ingredients 11
Steps:
- To make the wafer cookies, combine flour, cocoa powder, Swerve, and a pinch of salt in a large bowl and mix together.
- Add in vanilla extract, peppermint extract, softened butter, and egg. Mix with a handheld mixer until dough is in a ball form.
- Wrap dough in plastic wrap and chill for 1 hour.
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper and set aside.
- Remove dough from plastic wrap and place between two pieces of parchment paper. With a rolling pin, roll out dough to a 1/4" thickness.
- With 1 1/2" round cookie cutter, cut out cookies. If you've had a Thin Mints Girl Scout cookie before, you'll know this is a thin, crisp cookie, so the dough will be a little delicate. Use a butter knife to gently pick up the cookie dough cut-outs and place cookies on a parchment-lined cookie sheet.
- Bake for 8-10 minutes on the middle rack in the oven. With the cookies being small and thin, these do not take long to bake - so the longer they are in, the crunchier they will be-but keep an eye on them to avoid burning!
- Remove cookies from the oven and let cool ON the cookie sheet before transferring to a cooling rack.
- To make the chocolate coating, add the chocolate chips, coconut oil, and peppermint extract to a small saucepan over low heat. Melt the chocolate until it's smooth and creamy. Remove from heat.
- Using a pair of tongs, dip cookies into melted chocolate and place back on the cooling rack. Once all cookies are dipped, place in refrigerator until the chocolate coating has hardened.
- Store in a sealed container in a cool area. Enjoy!
CHEWY KETO CHOCOLATE COOKIES
I have tried many different low-carb chocolate cookie recipes, and these are my favorite keto cookies; moist, chewy, and so decadent!
Provided by Fioa
Categories Desserts Cookies Chocolate Cookie Recipes
Time 23m
Yield 15
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine almond butter, eggs, sweetener, cocoa powder, vanilla extract, and salt in the bowl of a food processor; pulse until a dough forms.
- Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
- Bake in the preheated oven until edges are firm, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 173 calories, Carbohydrate 12.9 g, Cholesterol 24.8 mg, Fat 15.7 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.8 g, Sodium 132.6 mg, Sugar 1.3 g
KETO CHOCOLATE CHIP COOKIES
Keto eaters, rejoice! This ultra soft cookie recipe is a perfectly tasty guilt-free treat. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 28 cookies.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and erythritol until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk almond flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips. , Preheat oven to 325°. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using a wet finger, press down on cookies to flatten. Bake until edges are lightly browned, 7-10 minutes. Cool completely on pans on wire racks.
Nutrition Facts : Calories 102 calories, Fat 9g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 63mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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