Keto Coconut Flour Fudge Stripe Cookies
This recipe is designed to teach everyone how to make keto coconut flour fudge stripe cookies
Servings 17 cookies
Calories 45kcal
Ingredients
- 56 grams (1/2 cup) coconut flour
- 8 grams (2 tsp) baking powder
- 1/4 tsp salt
- 100 grams (1/2 cup) brown monkfruit sweetener
- 2 large eggs, room temperature
- 1/4 cup butter, softened
- 2 tsp vanilla extract
- 9 oz (1 1/4 cup) chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Sift the dry ingredients into a large mixing bowl until no lumps. Stir the wet ingredients into the dry ingredients until a smooth dough forms.
- Scoop the dough out by tablespoonfuls onto the prepared baking sheet. Form each scoop into a tight ball. Flatten the dough balls into flat 1 1/2-to-2-inch diameter circles. Use the front tongs of a fork and lightly drag the fork across each cookie to create horizontal lines across the cookies.
- Poke finger into the center of each cookie to create about a nickel sized hole in the center of each cookie Bake at 350 for 10 to 12 minutes or until cookies are golden. Once baked, remove from the oven and allow to cool on the pan for about 15 minutes or until firm. Once firm, transfer to a wire rack and cool completely before applying the chocolate
- Line a large baking sheet with parchment paper. In a wide bowl melt the chocolate chips 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. Set the extra melted chocolate aside.
- 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. Once the chocolate is solid, remove the cookies from the freezer. Once solid, remelt the extra chocolate if needed.
- Remelt the extra chocolate if needed. Pipe or spoon the melted chocolate into horizontal lines across the tops of the cookies. Place the cookies in the refrigerator for about 15 minutes or until the chocolate is firm. Once the chocolate is firm, remove from the cookies from the refrigerator. 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
Nutrition
Serving: 1cookie | Calories: 45kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g