Chocolate keto cookies

Keto 486 Last Update: Jul 23, 2021 Created: Jul 23, 2021 0 0 0
Chocolate keto cookies
  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 53
  • Calories: -
  • Difficulty: Easy
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These soft chocolate chip cookies are made with peanut butter and sweetened with liquid stevia. Cookies keep well in the refrigerator if stored in a closed container for 3-4 days.

Ingredients

Directions

  1. In a bowl, beat the butter and eggs until smooth. When the mixture thickens, add water gradually (one tablespoon at a time) until you achieve a smooth consistency. You will most likely need 1/4 cup of water. Add stevia, stir.
  2. Using a rubber spatula, stir in the cocoa powder into the dough. Just like in the previous step, add water until you reach a smooth consistency. How much water you need depends on the consistency of the nut butter you are using.
  3. Add baking soda and stir. Preheat oven to 180 degrees Celsius and line the baking sheet with parchment paper. You may need two baking sheets.
  4. Using a cookie scoop or 2 tablespoons, place 18 balls of dough on the prepared baking sheet, placing the cookies 3-4 cm apart (they expand as they bake).
  5. Place 4-6 chocolate chips on top of each cookie cutter, gently pressing them inward.
  6. Place the baking sheet on the middle rack (if there are two baking sheets, place the second baking sheet under the middle rack). Bake the cookies for 8 minutes.
  7. Remove the cookies from the oven. The biscuits will come out very soft, but they will harden as they cool. Chill the cookies for 10 minutes on a baking sheet, then carefully transfer the cookies to the cooling rack to cool to room temperature.

Chocolate keto cookies



  • Serves: 8 People
  • Prepare Time: -
  • Cooking Time: 53
  • Calories: -
  • Difficulty: Easy

These soft chocolate chip cookies are made with peanut butter and sweetened with liquid stevia. Cookies keep well in the refrigerator if stored in a closed container for 3-4 days.

Ingredients

Directions

  1. In a bowl, beat the butter and eggs until smooth. When the mixture thickens, add water gradually (one tablespoon at a time) until you achieve a smooth consistency. You will most likely need 1/4 cup of water. Add stevia, stir.
  2. Using a rubber spatula, stir in the cocoa powder into the dough. Just like in the previous step, add water until you reach a smooth consistency. How much water you need depends on the consistency of the nut butter you are using.
  3. Add baking soda and stir. Preheat oven to 180 degrees Celsius and line the baking sheet with parchment paper. You may need two baking sheets.
  4. Using a cookie scoop or 2 tablespoons, place 18 balls of dough on the prepared baking sheet, placing the cookies 3-4 cm apart (they expand as they bake).
  5. Place 4-6 chocolate chips on top of each cookie cutter, gently pressing them inward.
  6. Place the baking sheet on the middle rack (if there are two baking sheets, place the second baking sheet under the middle rack). Bake the cookies for 8 minutes.
  7. Remove the cookies from the oven. The biscuits will come out very soft, but they will harden as they cool. Chill the cookies for 10 minutes on a baking sheet, then carefully transfer the cookies to the cooling rack to cool to room temperature.

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