Chocolate keto cookies are not the easiest to figure out since cocoa is drying along with coconut flour being drying but then not adding too much butter to the point the cookie spreads to much. It's a fine balance and I figured it out and got a nice soft chocolate crinkle type cookie that I can be modified with different keto chocolate chips and extracts. I chose peppermint because that is one of my favorite holiday combos. I wasn't a fan of how the Lily's brand peppermint chips baked up, so I made them again and just added them to the top of the cookie after they baked which worked out well. The choczero chips I used for tests, I liked how those baked up and their chips tend to be less in carbs than the Lily's chips. I've used Lily's regular chips in baked goods and they worked well, so it all depends on what you would like to put into these cookies.
I based this recipe off my keto peanut butter blossom cookie recipe-https://youtu.be/K5uLQh_imVg. For the sweetener I used a classic monkfruit/erythritol blend but I upped the sweetener by 1/4 cup from the original because of the added cocoa powder. I didn't up it too much since we are adding chocolate chips to the cookies as well. The only kind of sweetener that I know will work in this recipe is any 1:1 erythritol blend. Allulose 1:1 will not work for cookie recipes because it holds onto moisture so the cookie will fall apart and if you try to cook it to the point it isn't moist the cookie will get to brown. I haven't experimented with using no sugar alcohol yet but I'm sure it's doable with some modifications to the recipe.
I used my usual flour blend of whey protein isolate and coconut flour then I added black cocoa to make it chocolate. You can use any dark cocoa powder you like. You can replace some of the coconut flour with egg white protein or even all of the whey with egg white protein but I think it gives a drier cookie. The whey protein isolate gives a soft texture inside and I use coconut flour because I find it less grainy than almond flour. You can swap out 3x the coconut flour for the almond if that is what you prefer, but I don't think almond flour gives a very good texture to keto baked goods. Then the usual xanthan gum in place of the gluten we are lacking. Then the last ingredient I added was some beef gelatin to give the cookie a little extra chew.
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How long you chill the dough will determine how flat and crispy the cookies come out. If you like a crispy cookie, scoop and refrigerate for a few minutes until you can roll them without getting too dough covered. Then roll them and squish out flat, and bake no more than 10-12 minutes. The more you chill the dough, the less they will spread and the softer and more pillow like they will be in the middle.
You can also scoop, roll, flatten and freeze on a sheet tray to keep in a freezer bag to bake later. You can place on a parchment lined sheet tray, into the fridge to defrost overnight and bake the next day. You can also pull out and put on a parchment lined baking sheet and leave out near the oven while it preheats and bake. I would reduce the oven temperature to 325 degrees and bake a little bit longer until just turning brown around the edges. Doing it this way the cookies will not spread much at all if they are still a little bit frozen in the middle. I don't recommend baking then freezing, they will be fine but not as good as fresh baked out of the oven.
Chocolate Peppermint Cookie Recipe
2 Sticks/8oz./224g- Salted Softened Butter
144g/3/4 Cup Granular 1:1 Erythritol Sweetener of choice
1 Egg
1 tsp. Peppermint Extract (or any that compliments the chips you want to use)
60 g/3/4 Cup Unflavored Whey Protein Isolate (Isopure is my preferred brand)
20 g/2Tbs.+1tsp. Coconut Flour
30g/5Tbs. Dark Cocoa Powder
1/2 tsp. Baking Soda
10g/1Tbs. Beef Gelatin
1/2 tsp. Xanthan Gum
1/2 tsp. Salt if using unsalted butter
96-144g Keto Chocolate Chips
Instructions:
Pull out the eggs and place in warm tap water, in a stand mixer or with a hand mixer beat the butter, cream cheese and sweetener for 8 minutes, scraping down a few times
While that beats if using a stand mixer, weight, sift and mix dry ingredients together
Once butter and sweetener are super fluffy, add the egg and extract and beat to combine scraping down a few times to make sure the egg is all incorporated
When everything is combined well, add all the dry ingredients at once and beat until it looks like a thick buttercream frosting, scraping down a few time to make sure you get everything at the bottom
Mix with a spatula after done mixing on the mixer to make sure all of the butter is mixed well then add the chocolate chips if you don't want to put them on top after baking (Lily's peppermint chips became hard when baked)
If you want a crispy cookie preheat oven to 350 degree and scoop about 2 tablespoons or 24-28g onto a parchment lined baking sheet, then refrigerate just enough that you can roll and squish them down flat
Bake for 9-11 minutes depending on how crispy you want your cookies, when you can smell the cocoa cooking is when you want to think about pulling the cookies out so the edges don't get too dark
For a softer baked center, once mixed well, refrigerate for at least 30 minutes to overnight, and preheat oven to 350 degree when you start to scoop, roll and flatten the dough, only flatten a tiny bit or not at all for a very soft center
Bake for 9-11 minutes until you smell the cocoa and the cookies look a little wet in the middle still
Let cool completely before removing from the pan, will last on the counter in a ziplock bag for weeks
Macros using Lily's Peppermint Chips at 24g each for 3 of 30 cookies
250 Calories
22g Fat
22g Total Carbs
3g Fiber
16g Sugar Alcohol
3g Net Carbs
9g Protein
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These are my family's favourite so far! We added Choczero mini marsh