Easy Keto Dipped “Sugar” Cookies
Keto Dipped “Sugar” Cookies
This recipe is designed to teach everyone how to make easy keto dipped "sugar" cookies
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Servings: 19 cookies
Ingredients
- 7 TBS room temperature butter, softened
- 100 grams (1/2 cup) granulated monk fruit sweetener
- 2 large room temperature eggs
- 1 tsp vanilla extract
- 56 grams (1/2 cup) coconut flour
- 5 grams (1 tsp) baking powder
- 1/4 tsp salt
Coating
- 8 oz keto white chocolate baking chips
- colored sugar substitute of sprinkles, optional
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet and set aside. Beat the butter and granulated sweetener on medium speed for 45 seconds until combined and smooth. Scrape down the sides of the bowl and push butter mixture to the center of the bowl
- Stir in the eggs and vanilla until fully combined. Sift the dry ingredients into the wet ingredients until combined and there are no lumps. Stir the dry and wet ingredients together until fully combined and a smooth dough has formed. Scrape down the sides of the bowl and push dough to the center of the bowl.
- Scoop the dough out 1 TBS at a time onto the prepared baking sheet. Roll each dough scoop into a smooth ball. Use hands and press each dough ball out to a round disc and 1 1/2 to 2 inches in diameter or desired thickness. Leave space in between each cookie. Bake in the preheated oven for 10 to 12 minutes golden and firm.
- Remove the cookies from the oven and allow to cool on the pan for 10 minutes until firm. Once firm, transfer the cookies to a wire rack. Place the cookies on the rack in the freezer for 10 minutes until fully cooled and firm. Once fully cooled, remove the cookies from the freezer and set aside.
- Melt the chocolate until it is smooth. Dip the cookies one a time into the chocolate. Turn the cookie to fully coat the cookie with the chocolate. Place the coated cookie onto a lined baking sheet. If desired top the wet coating with colored sugar substitute and/or sprinkles.
- Repeat the coating process until all cookies are coated and on the baking sheet. Place the coated cookies on the baking sheet into the freezer for 10 minutes until the coating is firm. Once firm, remove the cookies from the freezer and serve immediately.