Foryoueats: Keto Double Chocolate Cookies

Ingredients

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1 cup almond flour

2 tablespoons coconut flour

7 tablespoons cocoa powdersifted

1 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum

10 1/2 tablespoons grass-fed butter at room temperature

9 to 12 tablespoons xylitol

1 teaspoon blackstrap molasses

1 egg

1 teaspoon vanilla extract

3 oz Lily's Sweets dark chocolate bar broken up (or chips)

2 1/2 ounces walnuts

almond flour, coconut flour, cocoa powder, salt, baking soda and xanthan gum to a medium bowl. Whisk until thoroughly combined and set aside.

Cream butter in a large bowl with an electric mixer. Add in sweetener and molasses (optional), and continue to beat until light, fluffy and thoroughly mixed.

Add in vanilla extract and egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth).

With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. You can either fold in the chocolate chips now, or add them to the cookies right before baking.

Preheat oven to 350Â°F/180Â°C and line two baking trays with parchment paper.

Scoop out with med. cookie scoop into the prepared trays, flatten them. The cookies will spread somewhat during baking, but you still need to pre-shape them slightly.

Bake for 8-10 minutes until just set (but still soft to touch), flipping the tray around.

Allow the cookies to cool completely on the trays. If you used xylitol, the cookies will be very fragile (but deliciously chewy!) while cooling. Store in an airtight container for up to three days.

Keto Double Chocolate Cookies

Ingredients

Instructions

Nutrition Facts

Keto Double Chocolate Cookies

Ingredients

Instructions

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts