Quick Keto Seed Butter and Fudge Cookies
This recipe is designed to teach everyone how to make quick keto seed butter and fudge cookies
Servings 28 cookies
Ingredients
- 256 grams (1 cup) seed or peanut butter
- 125 grams (1/2 cup) room temperature sour cream
- 1 large room temperature egg
- 81 grams (1/3 cup) keto maple syrup
- 1 tsp vanilla extract
- 68 grams (9 TBS) coconut flour
- 3 grams (1/2 tsp) baking soda
- 1/4 tsp salt
Topping
- 3.5 oz (1/2 cup) keto chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside. In a large mixing bowl stir together the seed/peanut butter, sour cream, egg, syrup and vanilla until fully combined and smooth
- Sift in the remaining dry ingredients and stir until fully combined and smooth. Scoop the dough out 1 TBS at a time onto the prepared baking sheet. Roll each scoop into a smooth ball. Flatten thte tops of each dough ball to create a circle cookie
- Bake the cookies in the preheated oven for 8 to 10 minutes or until the edges are firm and the centers are soft. Once baked, remove the cookies from the oven and allow them to cool on the baking sheet at least 10 minutes until firm.
- Transfer the firm cookies to a wire rack and allow to cool for at least 15 minutes before adding the topping
Topping
- Combine the chips and oil in a small saucepan over low heat or in a wide microwave safe bowl. Melt the chips and oil until completely smooth. Place some parchment paper or a silicone mat under the cooling racks with the cookies.
- Use a spoon and spoon the chocolate evenly over the tops of the cookies and place the cookies back on the cooling racks. Place the chocolate topped cookies into the refrigerate and refrigerate 15 to 20 minutes or until the chocolate is firm. Once firm, remove from the refrigerator and serve.
