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Keto Cream Cheese Chocolate Cookies
Calories
Net Carbs
Protein
Fat
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How to Make It
Step 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Melt the baking chocolate in a double boiler or microwave in 20-second increments, stirring each time until smooth. Set aside to cool slightly.
Step 2
In a large mixing bowl, use a hand or stand mixer on high to beat the cream cheese, softened butter, sugar substitute, instant espresso (if using), and vanilla extract until light and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition. Pour in the melted chocolate and mix until smooth.
Step 4
Stir in the coconut flour, cocoa powder, baking powder, and sea salt until the dough is well combined.
Step 5
Scoop the dough into spoonfuls and place them on the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or your fingers.Bake in the preheated oven for 15–20 minutes. Avoid overbaking to maintain a soft texture.
Step 6
Melt the baking chocolate for the icing and mix with softened butter, MCT or coconut oil, powdered sugar substitute, and a pinch of sea salt until smooth.
Step 7
Allow the cookies to cool completely before spreading about a teaspoon of icing on each. Let the icing set for 5 minutes before serving.
Step 8
Store cookies in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 weeks.
Ingredients
- Coconut flour 1 cup
- Cocoa powder 0.25 cup
- Dark chocolate bar, sugar free 60 g
- Vanilla extract 1 tsp
- Baking powder 2 tsp
- Salt 0.25 tsp
- Butter 8 tbsp
- Cream cheese 8 oz
- Granulated Allulose 1 cup
