Keto Chocolate Truffle Chunk Cookies
1.7g
Net Carbs
2.5g
Protein
11.1g
Fat
2.2g
Fiber
117
Calories
Cooking tip: This baking recipe was developed at high elevation. If you find your cupcakes don’t rise as expected, or take way longer to fully bake, this is the reason why. At lower elevations, try reducing the oven to 325°F and extend the baking time by 10-15 minutes. If you find the cookies do not rise, try adding another 1/8 teaspoon baking powder and decrease the amount of water by a teaspoon. These are a few options to try, and may need to be further explored if you are at a very low elevation.
Ingredients:
- 2 teaspoons flaxseed meal Bob's Red Mill
- 1/4 cup butter, unsalted USDA
- 1 tablespoon cream cheese USDA
- 2 teaspoons tap water FNDDS
- 3 tablespoons Swerve sweetener, brown
- 1 tablespoon truvia, sweet completed granulated sweetener
- 1 tablespoon coconut flour, finely ground, organic King Arthur Flour
- 1 teaspoon vanilla extract USDA
- 3/4 cup almond flour, super finely ground, gluten free King Arthur Flour
- 1/4 teaspoon baking soda USDA
- 1/4 teaspoon cinnamon, ground USDA
- 1/8 teaspoon table salt USDA
- 5 truffles Atkins Endulge Milk Chocolate Truffles
- 1/4 cup almonds, sliced USDA
Directions:
- Heat oven to 350°F, and prepare a baking pan with parchment paper.
- In a small bowl, combine flaxseed meal and water. Set aside for at least 5 minutes.
- In a medium bowl, use an electric hand mixer to cream together room temperature butter, brown sweetener, room temperature cream cheese, and granulated sweetener until lightened and well combined, about 3 minutes. Add flaxseed mixture and vanilla, mixing on medium until very well mixed.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt. Add to the wet ingredients, mixing on low until smooth and thick. Fold in sliced almonds and chopped truffles until evenly distributed.
- Use a 1 ounce cookie scoop (2 tablespoons) to form 12 cookies on the prepared baking sheet. Gently flatten and form into round cookies. Bake for 10- 13 minutes, until edges are browned watching closely in the last 5 minutes to ensure they don’t burn. Allow to cool for 5 minutes on the pan, then remove to a cooling rack. These cookies are pretty crumbly until fully cooled. One cookie as described is one serving.
