Recipes/Desserts/ChocolateSpiceCookies_Keto

Based on https://alldayidreamaboutfood.com/perfect-keto-snickerdoodles/#recipe

Ingredients:

  • 210 g / 2 1/4 cup almond flour
  • 60 g Brown Swerve (or Erthrytol + a small dollop of mollases)
  • 60 g Allulose
  • 40g 1/3 cup cocoa powder
  • 5ml / 1 tsp ground cinnamon
  • 3ml / 1/2 tsp ground cardamom
  • 15 ml / 1 tbsp beef gelatin powder
  • 1 tsp cream of tartar
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 113.5 g / 1 stick butter melted
  • 1 large egg room temperature
  • 1.5 tsp vanilla extract
  • 30ml / 2 tbsp allulose granular
  • 5ml / 1 tsp cinnamon
  • 5ml / 1 tsp cocoa powder

Directions:

  1. Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don’t crowd the cookies).
  2. In a large bowl, whisk together the almond flour, cocoa, 1tsp of cinnamon, cardamom, sweetener, gelatin, cream of tartar, baking soda, and salt.
  3. Stir in the butter, egg, and vanilla extract until the dough comes together.
  4. In a shallow bowl, whisk together the allulose and cinnamon. scoop the cookies with a #40 scoop, and dump into the cinnamon/cocoa mixture and then place 2 inches apart on the prepared baking sheet. 5.Press the balls down to about ¾ inch thick with the palm of your hand. Don’t press down too much as these cookies will spread a bit on their own.
  5. Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft.
  6. Remove from the oven and immediately sprinkle with any leftover cinnamon/sweetener mixture. Let cool completely on the pan.