All that chocolatey goodness without the carbs!
Just in time for Valentine's Day, you can whip up a batch of these low-carb, chocolatey cookies for your sweetheart - or yourself!
If you prefer more of a red velvet look, you can add red food coloring and omit the cocoa powder. Simply split your batter in half prior to adding the cocoa powder or food coloring and try out both! Each recipe makes the perfect treat for Valentine's Day, Mother's Day, Christmas or really any holiday because let's face it, when isn't a good time for a cookie?!
Use the granulated sweetener of your choosing, however, if you are sticking to a keto way of eating make sure it's a substitute that fits your macros. I've linked to monk fruit sweetener in the recipe, which is my absolute favorite. I've tried a variety of substitutes and found this to be the best tasting. It is typically more expensive, however. There are multiple blends available that help reduce the cost, but you cannot guarantee the level of monk fruit included either. Another factor to consider when selecting a sweetener is the level of sweetness. Not all substitutes factor on a 1:1 ratio to regular sugar.
Satisfy your chocolate craving AND ditch the carbs.
Sugar free candies or chocolate chips
1/2 stick butter, softened
1/2 cup granulated sweetener, extra for rolling (optional)
1 1/2 tablespoons half and half (or milk)
1 teaspoon vanilla extract
3/4 cup almond flour
1/4 cup coconut flour
1/8 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
Preheat oven to 350 degrees F.
Beat butter and sugar in a large bowl. Add egg, half and half, and vanilla until mixed.
In a small bowl combine flours, cocoa powder, baking soda and salt. Gradually beat dry mix into wet mix, until fully blended.
Roll dough into equal sized balls, about an inch in size. If desired, roll in granulated sweetener for an extra sweet, crunchy outer layer. Place balls on baking sheet at least one inch apart. Flatten the dough balls, as they will not change shape during baking.
Bake 8-10 minutes. Remove from oven and allow to cool a few moments. Top each cookie center with a sugar free candy (I used Lily’s Chocolate Salted Caramel Flavored Baking Chips and Hershey’s Sugar Free chocolate chips). If you are following a keto/low carb diet, you could use any sugar free or low carb candy pieces.
Remove cookies from baking sheet to allow further cooling.
Cool completely and enjoy!
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