Keto Chocolate & Pecan Cookies


Step 1Crack the eggs into a bowl and whisk with melted coconut oil. Add Erythritol and stevia and mix in well. Erythritol doesn't dissolve unless heated. For best results, powder it first.

Step 2Add cinnamon and cocoa powder.

Step 3Mix in well using a whisk.

Step 4Add the coconut flour and process well. Sifting the coconut flour through a strainer will help you avoid hard lumps from getting into the pastry.

Step 5Place the dough into a plastic foil and in the fridge to harden for at least 1 hour.

Step 6After 1 hour, preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Using the foil or two sheets of parchment paper, roll the dough out until it's about 1/4 inch/ 1/2 cm thick.

Step 7Use a cookie cutter to create your shapes. I used a 2 inch / 5 cm cookie cutter.

Step 8Place the cookies on a baking dish lined with parchment paper leaving little gaps between each cookie. Roll the remaining dough and repeat until all the dough is used up.

Step 9Place in the oven and bake for 10-12 minutes. When done, remove from the oven and let them cool down. Make sure that the they are completely cool before you add the chocolate topping. (Coconut flour tends to burn faster than regular wheat four. Keep an eye on the cookies to prevent burning!)

Step 10Melt the chocolate in a water bath. Using a small 1/4 tsp measuring spoon, pour the chocolate on top and press the pecan halve in. If you have any chocolate left, just spoon it on top of the pecan halves.

Step 11Transfer to a serving plate when the chocolate is completely solid.