Keto Chocolate Dipped Cookies

Christmas and cookie eating go hand in hand right? These Chocolate Dipped Keto Cookies are a sugar free, low carb alternative to your festive favourites. Why not make them as a gift for your loved ones this Xmas? Everyone needs a little cookie love in their life!

So easy to make and a much healthier alternative to all those preservative rich store bought ones. I used almond butter as it’s my favourite nut butter but you could use any nut butter you like.

Preparation time

Hands-on:    20 minutes
Overall:     1 hour 15 minutes

Nutritional values (per cookie)

Total Carbs	6.4	grams
Fiber	3.1	grams
Net Carbs	3.3	grams
Protein	6	grams
Fat	18.8	grams
of which Saturated	5.6	grams
Energy	211	kcal
Magnesium	80	mg (20% RDA)
Potassium	225	mg (11% EMR)

Macronutrient ratio: Calories from carbs (6%), protein (12%), fat (82%)

Ingredients (makes 10 large cookies)

• 1 ½ cups almond flour (150 g/ 3.5 oz)
• ¼ cup almond butter (63 g/ 2.2 oz)
• 2 tbsp powdered Erythritol or Swerve (20 g/ 0.7 oz)
• 1 large egg
• 1 tsp vanilla powder or 2-3 tsp sugar-free vanilla extract
• 1 tbsp virgin coconut oil (14 g/ 0.5 oz)
• 1 tbsp coconut butter (16 g/ 0.6 oz)
• 1 tsp gluten-free baking powder
• pinch of salt (only if none in the almond butter)
• 90 g of 90% dark chocolate (3.2 oz) - or at least 85% dark chocolate

Note: You can use coconut oil instead of coconut butter, which just makes them a little more delicate during cooking but works equally well. Sweetener can be used to taste. Here's a list of suitable low-carb sweeteners.

Instructions

1. Combine all the dry ingredients together in a mixing bowl (ground almonds, erythritol, vanilla, baking powder and optional salt).
2. Add the soft coconut oil, coconut butter, almond butter and egg.
3. Mix with hands until combined to form a dough. Place in a sandwich bag and chill in the fridge for 30 minutes.
4. Roll the dough between 2 sheets of baking paper until about 1 cm (½ inch) thick. Cut out your cookies using a 6 ½ cm (2 ½ 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.
5. Repeat until all the dough is used up. You should get about 10 cookies in total.
6. Bake in the oven for 30 minutes until golden. Remove from the oven and allow to cool on a wire rack.
7. Meanwhile, 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.
8. Remove 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.

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