Keto Mexican Chocolate Cookies Recipes

ANCHO CHILE-MEXICAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
• Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
• Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
• Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.

CHEWY KETO CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine almond butter, eggs, sweetener, cocoa powder, vanilla extract, and salt in the bowl of a food processor; pulse until a dough forms.
• Roll dough into 1-inch balls. Place on the prepared baking sheet and press down twice with a fork in a criss-cross pattern.
• Bake in the preheated oven until edges are firm, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

KETO MEXICAN HOT CHOCOLATE BISCOTTI

Steps:

• Preheat your oven to 325 F. Prep a baking sheet with parchment paper.
• In a bowl whisk together the almond flour, low carb sweetener, cocoa powder, spices, xanthan gum, and baking powder.
• Mix in the 3 eggs and the melted butter and combine until it forms one dough ball.
• Place the dough ball onto the parchment paper baking sheet and pat the dough out into a large rectangle. It should be no more than 1 inch thick or it will not bake correctly. It should be about 4 inches wide and about 15 inches long. Bake for 30-35 minutes until set. It will be slightly softer in the middle but it should be harder to the touch. Let it cool about 15 minutes before slicing.
• Slice the log into 24 pieces. I prefer to cut the log in half, and each half in half and so forth for even slicing. You should get 24 pieces. Place them back on a cooling rack on the baking sheet so the sides are facing up. Bake for an additional 15-20 minutes. Remove from oven and let cool completely for them to harden.
• Store in an open container so they stay crispy.

KETO MEXICAN CHOCOLATE COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
• Whisk together the butter, vanilla and eggs in a small bowl to combine.
• Whisk together the almond and coconut flours, cocoa powder, salt, cream of tartar, cayenne, baking soda, 1/2 cup of the erythritol and 1 1/4 teaspoons of the cinnamon in a large bowl until combined. Using a handheld mixer, beat the egg mixture into the dry ingredients until fully incorporated. The dough will appear crumbly but will come together when molded by hand.
• Using your hands, form the dough into heaping tablespoon balls and place them evenly on the prepared baking sheet; the cookies will not spread much while baking. Gently press down on each cookie with the palm of your hand.
• Mix together the remaining 1/4 teaspoon erythritol and 1/4 teaspoon cinnamon and sprinkle on top of the cookies. Bake until firm and beginning to crack on top, 13 to 15 minutes. Let cool.