Low-Carb Mexican Hot Chocolate Cookies
This makes a total of 15 servings of Low-Carb Mexican Hot Chocolate Cookies. Each serving comes out to be 136 calories, 12g fats, 1.7g net carbs, and 3.1g protein.
Ingredients
- ¾ cup coconut flour
- 8 tablespoon unsweetened dark cocoa powder
- 1 ½ teaspoon chili powder
- 2 ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- ½ cup stevia/erythritol blend such as Swerve
- ½ cup coconut oil
- 3 tablespoon butter salted
- 4 large egg
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Add the coconut flour to a mixing bowl.
- Add cocoa powder, chili powder, cinnamon, cayenne pepper, salt, and sweetener (save just a little bit for later). Mix it all together.
- In a microwave-safe container, add the coconut oil and butter inside. Place in the microwave for 10–15 seconds until melted.
- Add the eggs and vanilla to the butter mixture and whisk until well combined.
- Add the butter and egg mixture to the dry ingredients.
- Mix well, allowing the liquid to completely soak into the dry ingredients. Knead the mixture together into a dough.
- Form the dough into cookies and place on a lightly greased or parchment lined baking sheet.
- Bake for 12–15 minutes. The cookies will be slightly soft when taken out. Let cool for a few minutes before eating. Enjoy!
Nutrition
Calories: 136kcalProtein: 3.1gFat: 12g