KETO MEXICAN CHOCOLATE COOKIES
Cinnamon and cayenne add a touch of heat to these Mexican chocolate keto cookies.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 15 cookies
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
- Whisk together the butter, vanilla and eggs in a small bowl to combine.
- Whisk together the almond and coconut flours, cocoa powder, salt, cream of tartar, cayenne, baking soda, 1/2 cup of the erythritol and 1 1/4 teaspoons of the cinnamon in a large bowl until combined. Using a handheld mixer, beat the egg mixture into the dry ingredients until fully incorporated. The dough will appear crumbly but will come together when molded by hand.
- Using your hands, form the dough into heaping tablespoon balls and place them evenly on the prepared baking sheet; the cookies will not spread much while baking. Gently press down on each cookie with the palm of your hand.
- Mix together the remaining 1/4 teaspoon erythritol and 1/4 teaspoon cinnamon and sprinkle on top of the cookies. Bake until firm and beginning to crack on top, 13 to 15 minutes. Let cool.
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