Hey loved ones! Today I have for you another recipe for delicious desserts – keto almond cookies with almond butter and chocolate chips. They are low-carbohydrate, gluten-free and very healthy, and delicious.
Soft, wet and melt in your mouth. Perfect for winter cocoa, coffee or for the festive table. When I was a kid, I loved these cookies from the store, so I had to make a keto recipe to make them. Cookies are easy to make, for this it takes little time. The household members will surely enjoy the tasty dessert. They are suitable for Christmas Eve, for dessert and even as a gift. Will you be tempted by my healthy keto cookies? I invite you to the recipe.
Keto cookies – a simple recipe
- 100 g of smooth peanut butter without additives
- dark chocolate min 85%
- 80g butter 82%
- 80 g erythritol
- 100 g of almond flour
- 30 g of coconut flour
- 1 level teaspoon of baking powder
- pinch of salt
- flavoring for cakes: almond, rum, etc
- crushed mixed nuts (for decoration)
- possibly almond flakes, coconut flakes, topping, etc
Keto pieguski cookies – a simple recipe
- We prepare the ingredients first.
Butter must be at room temperature, so is the egg – take it out of the fridge about an hour before baking.
Break the chocolate and cut it into small pieces. We measure the flour. Mix almond flour, coconut flour and baking powder in a bowl.
- We blend.
Put butter, erythritol and a pinch of salt into the blender container. Blend until smooth. Add peanut butter, aroma and whole egg. Mix again to combine the ingredients.
- We add the rest of the ingredients.
Add flour a tablespoon at a time to the bowl with the mass and slowly mix it so that the lumps do not break up. At the end, mix the chocolate pieces and nuts or extra additives with a spoon.
Put the finished mass in the fridge for a few hours to soak. The finished dough should be sticky and compact. Then line the baking sheet with baking paper. We form pieces of the mass about the size of a tablespoon, form a ball, put it on a baking sheet with spaces between each other. Flatten, press, slightly flatten.
We preheat the oven to 180 ° C, heater up and down.
Bake the cookies for about 15 minutes, until they are slightly browned on top and the whole house smells of nuts :). When ready, leave them to cool, they are soft and will crumble.
Similar: “Rafaello”, homemade coconut balls (keto, LCHF, low carb)
Keto Peanut Cookies Notes:
Instead of coconut flour, you can add 30 g of keto protein supplement, the cookies come out just as good and more nutritious. For a gluten-free version, you can use any gluten-free flour.
We store them in a closed can or other container, or in the fridge, because they are moist and soft. The best biscuits are for the next few days, when they are a bit dry.
Will you be tempted? Bon Appetit!