Keto Coconut Flour Fudge Stripe Cookies
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Keto Coconut Flour Fudge Stripe Cookies
This recipe is designed to teach everyone how to make keto coconut flour fudge stripe cookies
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Servings: 17 cookies
Ingredients
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup brown Swerve or brown sugar sweetener of choice can also substitute the monkfruit sweetener or granular sweetener of choice
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 1/4 cups chocolate chips LIlys is a great store bought brand
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper
- In a large mixture bowl whisk together coconut flour, baking powder, salt, and brown Swerve until no lumps are in the flour or Swerve. If needed use fingers to break up any large lumps in the Swerve
- Add eggs beat on low about 10 seconds or just until the dry ingredients are moist. Increase speed to medium for about 30 seconds or until fully combined
- Scrape down the sides of the bowl if needed, Add butter and vanilla extract. Beat on medium another 30 seconds or until everything is fully combined and smooth
- Scrape down the sides of the bowl and push all ingredients to the center of the bowl. Scoop the dough out by tablespoonfuls onto the prepared baking sheet
- Form each scoop into a tight ball. Use fingers and flatten the dough balls into a cookie shape. This dough does not spread so whatever shape and thickness you press the dough balls out to that is what the cookies will look like after they are baked
- Use a the front tongs of a fork and lightly drag the fork across each cookie to create horizontal lines across the cookies. This step is optional but it helps as a guide when putting the chocolate stripes on the cookies
- Use your finger and press in and around the center of each cookie to create about a nickle sized hole in the center of each cookie
- Bake at 350 for 8-10 minutes or until cookies are golden around the edges and can hold their shape. the cookies will be slightly soft but will firm up as they cool
- Once baked remove from the oven and allow to cool on the pan for about 15 minutes or until firm. Transfer to a wire rack and cool completely before applying the chocolate
- Line a large baking sheet with parchment paper and set aside. In a small bowl place the chocolate chips and microwave on high in 20 – 30 second intervals until fully melted. Stir after every 30 seconds until completely melted and smooth
- Dip the bottom of each cookie into the melted chocolate and if needed use a butter knife to spread the chocolate evenly over the bottom of the cookie. Make sure to keep the hole in the center of the cookie open.
- Turn the cookies upside down on the prepared baking sheet and place in the freezer for about 15 minutes or until the chocolate is solid
- Remove from the freezer make sure chocolate is completely solid with no wetness to the touch
- Remelt chocolate if needed. Place melted chocolate into a piping bag and pie straight horizontal lines evenly spread apart across each cookie. If no piping bag you can dip the tip of a butter knife in the melted chocolate and carefully drag it across the cookies to create lines
- Place in the refrigerator for about 15 minutes or until the chocolate is firm
- Once the chocolate is firm eat immediately or store in an airtight container at room temperature for up to 5 days,
Notes
This recipe yields about 17 cookies 1 serving equals 1 cookie
1 cookie contains about 1 gram of net carbs
Check out the recipe on how to make low carb chocolate for the chocolate that I used for dipping in this recipe
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