KETO CHOCOLATE BUTTER COOKIES
Continuing with the Cookie Month in view of the forthcoming Chinese New Year, I have shown you how to make Keto Thumb Print Cookies, Keto Crispy Chocolate Chip Cookies using ground white sesame seeds, Keto Butter Cookies and now, I am showing you how to make a chocolate version of the Keto Butter Cookies. If you love chocolate, you'll love these Keto Chocolate Butter Cookies as they are delicious and so easy to make. I love using suitable kitchen tools to make the patterns on the cookies. This is a simple method of shaping the cookies so we do not need to roll and cut out the cookies which would end up with too much work. I have also showed you a simple method of making round flat cookies without having to roll and cut out the dough. Traditionally, butter cookies are baked until just a little brown at the edges only for a soft and melt-in-the mouth texture. But you can make them a bit more crispier by baking them longer.
Ingredients
- 113 g Unsalted Butter (softened)
- 180 g Almond Flour
- 60 g Lakanto monk fruit
- 30 g Unsweetened Cocoa Powder
- 1 tsp Vanilla Extract
- ½ tsp salt
COCONUT FLOUR OPTION
- 60 g Coconut Flour
- 40 g Lakanto monk fruit
- 20 g Unsweetened Cocoa Powder
- ½ tsp Vanilla Extract
- ¼ tsp salt
Instructions
- Preheat oven to 340F or 170C
- In a bowl, whisk the butter and sweetener until creamy and pale in color.
- Add the vanilla extract and whisk to combine.
- Sieve the almond flour, cocoa powder, salt and mix with a spatula until a dough is formed.
- Shape the dough into a ball.
- Portion the dough into 20 g each then shape into balls and use any kitchen tool to make patterns. In the video, I used a mini masher (you can use a fork too), meat mallet and egg whisk which makes beautiful design. Place on a baking tray lined with parchment paper. The dough will not spread much during baking so you do not have to leave a huge gap in between. This recipe makes about 19 of these cookies at 20 g each.
- Bake at the middle rack for 10 to 12 minutes for a softer texture and 13 to 17 minutes for a crispier texture. For a crispier texture, it is best to make the dough flatter. For a softer or melt-in-the mouth texture, it's fine to have a thicker dough. It is best to set a digital timer at certain intervals to check on the cookies to avoid burning them.
- Cool for about 5 minutes then transfer the cookies to a wire rack to cool completely. The cookies will firm up once completely cooled.
- Store in an airtight container. These cookies can be kept at room temperature up to a few weeks. They can be chilled and taste great out of the fridge. They can also be frozen.
- The dough can be frozen and baked at any time.
- As for the other option of making round and flat cookies, shape the dough into a log then roll over with the parchment paper. Use a kitchen towel core for support. Secure with a rubber band and freeze for at least 1 hour.
- After the dough has hardened, remove from the wrappers. Then coat with some sweetener. This is optional but it makes a nice crunch on the crust. If you choose to do this, you can reduce the amount of sweetener in the dough.
- Cut into 1/4 inch thick and place on a baking tray with parchment paper. The dough will not spread much so you do not need to leave a big gap in between. This recipe makes about 29 cookies.
- Follow the same instructions above for baking.
- Please note that in the video, I showed you 2 methods of shaping the dough. I actually made two of these recipes to be able to do that. It is not based on one recipe.
Video
Nutrition
Serving: 1servesCalories: 84kcalCarbohydrates: 2.2gProtein: 1.7gFat: 8.1gFiber: 1.2g
Tried this recipe?Let us know how it was!