Keto Chocolate Covered Cookies
Indulge guilt-free with these irresistible Keto Chocolate Covered Cookies, the ultimate treat for low-carb dessert lovers! Crafted with a blend of almond flour and coconut flour, these buttery cookies are perfectly sweetened with erythritol, making them keto-friendly without sacrificing flavor. A hint of vanilla enhances their rich, satisfying taste, while a decadent coating of melted sugar-free chocolate adds an elegant touch. Quick to prepare in just 15 minutes, these cookies are an ideal choice for meal prepping or sharing at gatherings. Soft, delicious, and dipped in chocolate, they boast a satisfying crunch with every bite. Perfect as a snack or dessert, these cookies are a must-try for anyone seeking a tasty and healthy twist on traditional sweets!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 2 tablespoons coconut flour
- 0.5 cup unsalted butter, softened
- 0.5 cup erythritol
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup sugar-free chocolate chips
- 2 tablespoons coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, coconut flour, baking powder, and salt. Stir until well mixed.
In another bowl, cream together the softened butter and erythritol until the mixture is light and fluffy.
Add in the egg and vanilla extract to the butter mixture. Beat until thoroughly combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Scoop tablespoon-sized amounts of dough and form into balls. Flatten gently and place them on the prepared baking sheet, leaving space between each cookie.
Bake for approximately 12-15 minutes or until the edges are golden brown.
Remove cookies from the oven and let them cool completely on a wire rack.
While the cookies cool, melt the sugar-free chocolate chips and coconut oil together in a microwave-safe bowl, heating in 30-second intervals and stirring in between, until smooth.
Dip each cooled cookie halfway into the melted chocolate, allowing excess to drip off.
Place dipped cookies back onto the parchment-lined baking sheet and refrigerate until the chocolate is set.
Store in an airtight container at room temperature or in the fridge for longer shelf life.
Nutrition Facts
Calories |
3221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.8 g | 366% | |
| Saturated Fat | 141.1 g | 706% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 85.5 g | 305% | |
| Total Sugars | 7.1 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 363 mg | 28% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
