STATISTICAL OVERVIEW:
Course: Dessert/Snack
No.of Calories: 90 per 3 mini cookies
Diet: Low Carb, Gluten-Free, Keto
Cook time: 12-15 minutes
Servings: 3 mini cookies
Cooking mode: Oven-baked
Total servings: 24 mini cookies, six servings in total
Difficulty level: Easy
Total time: 25 minutes
TOOLS:
Baking tray
Cooling rack
Small cookie scoop
Bowls
Spoon
Electric mixer or whisk
Silicone baking mat or Parchment paper
Measuring spoons and cups
INGREDIENTS:
One big egg
1/4 tsp salt
Vanilla extract, 1 tsp
One fourth cup of coconut flour
1/2 cup butter, softened
Baking soda, 1/2 tsp
Almond flour, 1 1/2 cups
1/4 cup chocolate chips, unsweetened
Erythritol powder, 1/2 cup
INGREDIENT NOTES AND THEIR KETO SUBSTITUTION:
BAKING SODA:
- Baking soda is perfect for a keto diet and doesn’t need any type of swapping. It helps cookies to rise lightly.
ALMOND FLOUR:
It delivers a high-fat, low-carb base. You can use ground almond flour for a tender texture
EGG:
- It provides moisture and combines all the components. Utilize flax egg as a replacement for a vegan egg.
COCONUT FLOUR:
- Takes in the moisture and provides a structure. Using it in smaller quantities because it has a high absorbent capacity.
BUTTER:
- It adds flavor and richness. You can use ghee or oil(coconut) in place of it to make a non-dairy version.
SUGAR-FREE CHOCOLATE CHIPS:
- Maintain the carb content of the cookie when supplying the chocolate flavor.
ERYTHRITOL:
- It is a low-carb sweetener and has no effect on your blood sugar levels. You can substitute monk fruit sweetener.
VANILLA EXTRACT:
- Provides depth to a flavor without adding carbs
INSTRUCTIONS:
- Heat the empty oven to 450 degrees Fahrenheit (175°C).
- Spread paper (parchment) on a baking sheet.
- Mix salt, almond flour, baking soda, and coconut flour in a normal bowl.
- Place it on a side.
- Beat the erythritol powder and softened butter till creamy in another bowl.
- Include the vanilla extract and egg in the butter mixture and stir till soft.
- Gently fold the dry components into the moist batter till the thick mixture forms.
- Carefully fold in the unsweetened chocolate chips.
- Scoop tiny servings (about 1 tbsp each) of the thick mixture onto the made baking tray.
- Give them a space of about two inches apart.
- Press each cookie lightly with your finger or the back of the spoon to smooth.
- Heat it in the oven until the corners are little browned, which will take about fifteen minutes.
- Leave cookies to chill on the baking tray for 5 minutes.
- Keep it on a rack (cooling) to cool entirely.
TIPS:
- To keep its freshness, place the cookies in a closed vessel.
- To stop spreading, chill the thick material for fifteen minutes before baking.
- Use a tiny cookie spoon for equal mini cookies.
- Don’t bake it too much; leave the cookies to firm up as they chill.
SERVING SUGGESTIONS:
BREAKFAST:
- Keto yogurt
- Berries
SNACK:
- Almond milk
- Keto coffee pairing
DESSERT:
- Chocolate drizzle
- Mini ice cream sandwiches
STORAGE INFORMATION:
FREEZING:
- Store in a sealed bag or vessel for 50-60 days in the freezer. Before serving, defrost it at a neutral temperature.
REFRIGERATION:
- Keep it in a closed vessel for 7 days in a fridge.
FAQs:
How can we make larger cookies?
- Yes, increase its baking time a little bit.
May I utilize all coconut flour in place of almond flour?
NUTRITIONAL FACTS/SERVING:
No. of calories: 90 kcal
Sodium: 60 mg
Net carbs: 1 g
Fiber: 2 g
Sugar: 0.5 g
Fats: 8 g
Proteins: 2 g
Servings: 3 mini cookies
