Keto Cream Cheese Chocolate Cookies
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- 1 cup of coconut flour
- 1/4 cup of cocoa powder
- 2 ounces of baking chocolate
- 1 tsp of vanilla extract
- 2 teaspoons of baking powder
- 1/4 teaspoon sea salt
- ½ cup unsalted butter softened
- 8 ounces of full fat cream cheese softened
- 1 cup sugar substitute (I use Swerve)
- 1 tsp instant espresso coffee
- 4 eggs Chocolate Icing
- ¼ cup of unsalted butter
- 1 tsp of MCT oil or coconut oil
- 1/2 cup sugar substitute ( I use Swerve confectioners)
- 2 ounce baking chocolate
- ½ tsp instant espresso coffee
- Pinch of sea salt
- Keto Cream Cheese Chocolate Cookie Dough
- Pre-heat oven to 350 degrees
- Melt the baking chocolate in a double boiler or in microwave (20 seconds) then set aside
- Using a mixer on high combine the cream cheese, butter, sugar substitute, vanilla extract
- Once fully combined add the 4 eggs one at a time, making sure that the batter is fully incorporated.
- To the cookie dough add the melted chocolate and beat dough until it's perfectly mixed.
- Next stir in the coconut flour, cocoa powder, baking powder, instant coffee, salt and mix well.
- Keto Chocolate Icing
- Melt the butter and baking chocolate in a double boiler or in the microwave in increments of 10 seconds
- Add sugar substitute and stir (I used Swerve confectioners Or make your own powdered sugar substitute in a grinder.)
- Add the MCT oil or coconut oil
- Stir in the pinch of sea salt and instant espresso coffee.
- Baking Instructions
- Add the cookie dough in spoonfuls to a parchment lined cookie sheet.
- Flatten the cookies slightly.
- Bake cookies for 15-20 minutes (Do not over-bake)
- Allow cookies to fully cool
- Spread about a teaspoon of icing onto each cookie.
- Allow the icing to set about 5 minutes.
recipe adapted >>>>> here
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