Recipes

Keto Chocolate Chocolate Chunk Spiderweb Cookies Recipe

Atkins Keto Chocolate Chocolate Chunk Spiderweb Cookies
1.9g
Net Carbs
Prep Time: 135 Minutes
Style:American
Cook Time: 13 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
4.1g

Protein

6.1g

Fat

3.1g

Fiber

82.7cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 Tbsp butter, unsalted
  • 0 1/4 cup Magic Baker zero sugar baking blend, Splenda
  • 2 tbsp Swerve sweetener, brown
  • 1 lrg raw egg
  • 0 1/4 cup almond flour, super finely ground, gluten free
  • 0 1/4 cup Hershey's special dark cocoa powder, dutched, 100% cacao
  • 2 Tbsp coconut flour, finely ground, organic
  • 2 tbsp whey protein powder
  • 0 1/2 tsp baking soda
  • 0 1/4 Tbsp xanthan gum
  • 1 pinch table salt
  • 3 bar Atkins Endulge Crunchalicious Bar
  • 90 chips white chocolate style baking chips, Lily's no sugar added

DIRECTIONS

  1. In a large bowl, cream together room temperature butter, granulated Magic Baker sweetener and brown swerve using an electric mixer on medium high speed, about 3 minutes. Scrape down the sides and add room temperature egg and vanilla and mix on high speed until well combined.
  2. In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein, baking soda, xanthan gum, and salt. Add half the dry ingredients to the bowl with the butter, mix on low until beginning to combine. Add the remaining dry ingredients and continue to mix on low until well combined. Fold in roughly chopped Atkins Endulge Crunchalicious Bars until evenly distributed. Scrape the sticky dough onto the center of a piece of parchment paper, wrap it up, place in a resealable plastic bag and refrigerate at least 2 hours or up to 3 days.
  3. Heat oven to 350°F. Line a baking sheet with parchment paper. 
  4. Roll heaping 1 tablespoon portions of the chilled cookie dough into 12 even balls and place 2-3 inches apart on the prepared baking sheet. Bake for 13 minutes, remove from oven and allow cookies to cool on the baking sheet for 10 minutes before moving to a cooling rack. 
  5. While cookies are cooling, melt white chocolate style chips in a double boiler over simmering water. Decorate each cooled cookie with strings of melted white chocolate in a spiderweb pattern. One cookie is one serving.

Cooking Tip

One of the keys to successful baking is room temperature butter and eggs. Even though low carb sugar alternatives do not all dissolve into butter the way sugar does, room temperature ingredients are important for blending the flavors and allowing all the ingredients to stay in solution for a delicious flavor and texture as a result.The other key for this recipe is chilling the cookie dough. The dough is very sticky when first mixed, but will be easier to work with once fully chilled. If you notice your dough is still sticky, refrigerate for a bit longer. Once you remove the dough from the refrigerator, work quickly to roll into balls and get baking!

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