Keto Mint Chocolate Cookies Food

KETO MINT CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees and place a silpat or parchment paper on a cookie sheet. Next, measure into a medium sized bowl the butter or coconut oil, sweetener, stevia and mint extract. "Cream" the ingredients together with a hand mixer until combined. Add the eggs to the bowl and combine using the hand mixer.
• Add the coconut flour, gelatin, cocoa powder and baking powder to the bowl and stir with a wooden spoon until combined.
• Roll the cookie dough in between the palms of your hands into 21 balls about 2 inches in diameter. Place the cookie balls on the silpat and press lightly with the back of a measuring cup and squish them just slightly. Bake the cookies in the oven at 350 degrees for 8-10 minutes then transfer the cookies on to a cooling rack. Place the cookies inside of the freezer for about 20-30 minutes until frozen
• Meanwhile, place the coconut oil and bakers chocolate in a glass measuring cup and melt using the microwave. I highly suggest using 15 second intervals so that the chocolate does not burn. Stir the stevia and mint extract into the melted chocolate mixture and set aside.
• Take the frozen Keto Mint Chocolate Cookies out of the freezer and place the cookies back on the cooling rack. Drizzle the melted chocolate on top of the frozen cookies. Store the keto cookies in an air tight container in the refrigerator as soon as the chocolate has dried. Share with your family and friends this holiday!

KETO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and erythritol until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk almond flour, baking soda and salt; gradually beat into creamed mixture. Stir in chips. , Preheat oven to 325°. Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Using a wet finger, press down on cookies to flatten. Bake until edges are lightly browned, 7-10 minutes. Cool completely on pans on wire racks.