Keto Chocolate Brownie Cookies
These keto chocolate brownie cookies are easy to make using cocoa powder, almond flour and coconut flour resulting in them being low carb and keto friendly.
Equipment
- Oven
Ingredients
- 4 oz butter unsalted
- 1/2 cup monk fruit sweetener
- 1 1/4 cups almond flour
- 2 tbsp coconut flour
- 1/2 cup cocoa powder unsweetened
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
- In a bowl mix butter and monk fruit sweetener with a hand mixer
- Mix until light and fluffy
- Add almond flour, coconut flour, cocoa powder, salt and vanilla extract. Mix with hand mixer.
- Knead dough with hand to form smooth ball
- On parchment paper take dough and roll into a log shape
- Roll log in parchment paper and freeze for at least an hour
- Preheat oven to 325°F
- Take dough out of freezer and slice the dough into 1/4 inch slices
- Place on baking tray lined with silpat or parchment paper. Keep 1 inch distance between each shortbread cookie
- Place in oven and bake at 325°F for 5 minutes and then remove from oven. Use a flat bottomed glass and press down to flatten each shortbread cookie
- Place back in over and continue baking at 325°F for another 10-12 minutes
Notes
- Excess dough can be kept wrapped in parchment paper in freezer for 2-3 months
- If kept in freezer for more than 2 hours, leave out on counter for 15 minutes before slicing
- When finished baking, let it sit out for 20-30 minutes before serving so it hardens
Nutrition
Serving: 1-cookieCalories: 126.2kcalCarbohydrates: 4.5gProtein: 2.9gFat: 12.1gSaturated Fat: 4.9gCholesterol: 17.4mgSodium: 45.2mgPotassium: 46.8mgFiber: 2.4gSugar: 0.5gVitamin A: 202.4IUCalcium: 26.9mgIron: 0.8mgNet Carbs: 2.1g
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