Keto Chocolate Dipped Cookies


Step 1Combine all the dry ingredients together in a mixing bowl (ground almonds, erythritol, vanilla, baking powder and optional salt).

Step 2Add the soft coconut oil, coconut butter, almond butter and egg.

Step 3Mix with hands until combined to form a dough. Place in a sandwich bag and chill in the fridge for 30 minutes.

Step 4Preheat 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.

Step 5Repeat until all the dough is used up. You should get about 10 cookies in total.

Step 6Bake in the oven for 30 minutes until golden. Remove from the oven and allow to cool on a wire rack.

Step 7Meanwhile, 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.

Step 8Remove 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.