Christmas and cookie eating go hand in hand right? These Chocolate Dipped Keto Cookies are a sugar free, low carb alternative to your festive favourites. Why not make them as a gift for your loved ones this Xmas? Everyone needs a little cookie love in their life!
So easy to make and a much healthier alternative to all those preservative rich store bought ones. I used almond butter as it’s my favourite nut butter but you could use any nut butter you like.
You can use coconut oil instead of coconut butter, which just makes them a little more delicate during cooking but works equally well. Sweetener can be used to taste. Here's a list of suitable low-carb sweeteners.
Serving size cookie
Allergy information for Keto Chocolate Dipped Cookies
✔ Gluten free
✔ Dairy free
✔ Nightshade free
✔ Pork free
✔ Avocado free
✔ Fish free
✔ Shellfish free
✔ Beef free
Nutritional values (per serving, cookie)
Net carbs3.3 grams
Calories from carbs 6%, protein 12%, fat 82%
Total carbs6.4 gramsFiber3.1 gramsSugars2 gramsSaturated fat5.5 gramsSodium87 mg(4% RDA)Magnesium80 mg(20% RDA)Potassium225 mg(11% EMR)
Ingredients (makes 10 large cookies)
- Combine all the dry ingredients together in a mixing bowl (ground almonds, erythritol, vanilla, baking powder and optional salt).
- Add the soft coconut oil, coconut butter, almond butter and egg.
- Mix with hands until combined to form a dough. Place in a sandwich bag and chill in the fridge for 30 minutes.
- Preheat the oven to 140 °C/ 285 °F, fan assisted. Roll the dough between 2 sheets of baking paper until about 1 cm (1/2 inch) thick. Cut out your cookies using a 6 1/2 cm (2 1/2 inch) diameter cutter and place on a greaseproof lined baking tray. Roll the dough back into a ball and repeat the rolling between 2 sheets of greaseproof and cutting step.
- Repeat until all the dough is used up. You should get about 10 cookies in total.
- Bake in the oven for 30 minutes until golden. Remove from the oven and allow to cool on a wire rack.
- Meanwhile, place a little boiling water in the bottom of a pan. Add the chocolate to a small glass bowl or jug and place in the boiling water. Simmer on a medium heat until the chocolate has melted. Make sure the water doesn’t bubble up the sides and get into the chocolate.
- Remove the chocolate bowl from the water and half dip the cookies into the chocolate. Place on a wire wrack to set.
Enjoy! The cookies will keep at room temperature for up to a week, or in the freezer for up to 6 months.
Ingredient nutritional breakdown (per serving, cookie)
|Almond flour (blanched ground almonds, almond meal)|
|1.3 g||3.2 g||7.9 g||89 kcal|
|Almond butter (organic, unsweetened)|
|0.4 g||1.2 g||3.1 g||42 kcal|
|Erythritol (natural low-carb sweetener)|
|0.1 g||0 g||0 g||0 kcal|
|Egg, whole, fresh, raw (free-range or organic eggs)|
|0 g||0.6 g||0.5 g||7 kcal|
|Vanilla extract, powder (vanilla bean)|
|0.1 g||0 g||0 g||1 kcal|
|Coconut oil, extra virgin|
|0 g||0 g||1.3 g||12 kcal|
|Coconut butter, organic, unsweetened|
|0.1 g||0.1 g||0.9 g||9 kcal|
|Baking powder, gluten-free|
|0.1 g||0 g||0 g||1 kcal|
|Salt, pink Himalayan rock salt|
|0 g||0 g||0 g||0 kcal|
|Extra dark chocolate, 90% cocoa (cacao)|
|1.2 g||0.9 g||5.1 g||51 kcal|
|Total per serving, cookie|
|3.3 g||6 g||18.8 g||211 kcal|
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