Keto Dubai Chocolate Cookies
These low carb, keto friendly cookies bring a rich chocolate treat to your table. A fun twist on a trendy favorite you will love.
Ingredients
For The Cookies
- 1 1/2 cups Almond Flour
- 1/4 cup Cocoa Powder
- 1/3 cup Powdered Monk Fruit Sweetener
- 2 tbsp Coconut Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1/3 cup Butter, Softened
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/3 cup Sugar-Free Dark Chocolate Chips
For The Pistachio Crunch
- 1/2 cup Pistachios, Finely Chopped
- 1/3 cup Unsweetened Coconut Flakes
- 2 tbsp Butter
- 2 tbsp Powdered Monk Fruit Sweetener
- 1 tbsp Tahini
- 1/4 tsp Vanilla Extract
- 1 pinch Salt
Equipment
- skillet
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Stir together almond flour, cocoa powder, powdered monk fruit sweetener, coconut flour, baking powder, and salt in a bowl.
- Beat the softened butter, egg, and vanilla extract until smooth. Add the dry mixture and fold until a thick dough forms, then mix in the sugar-free dark chocolate chips.
- Melt 2 tbsp butter in a small skillet over medium-low heat. Add the coconut flakes and pistachios, stirring for 3 to 4 minutes until fragrant and lightly toasted.
- Remove the skillet from the heat and stir in powdered monk fruit sweetener, tahini, vanilla extract, and salt until the mixture turns glossy and clumpy.
- Scoop the cookie dough into 12 mounds, flatten slightly, and press a spoonful of pistachio crunch into the center of each cookie.
- Bake for 10 to 12 minutes, until the edges are set but the centers still look soft. Cool on the baking sheet for 15 minutes before serving.
Nutrition
Serving: 1servingCalories: 235kcalCarbohydrates: 9gProtein: 5gFat: 20g
Tried this recipe?Let us know how it was!