Description
Keto Chocolate Hazelnut Snow Cap Cookies will delight you!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered erythritol (or preferred keto sweetener)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped hazelnuts
- 1/4 cup unsweetened shredded coconut (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, erythritol, salt, and baking powder until well combined.
- In another bowl, cream the softened butter until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until a dough forms.
- Fold in the chopped hazelnuts.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in shredded coconut to coat.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg