Ingredients:
– 1 cup almond flour
– 1/4 cup unsweetened cocoa powder
– 1/4 cup powdered erythritol (or low-carb sweetener of your choice)
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (adjust to taste)
– 1/4 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 cup Lily’s chocolate chips (sugar-free)
– Optional: Additional powdered erythritol for dusting
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, powdered erythritol, baking powder, salt, cinnamon, and cayenne pepper until well combined.
3. In a separate bowl, cream the softened butter with an electric mixer until smooth. Add the egg and vanilla extract, and continue to beat until well combined.
4. Gradually add the dry ingredients to the butter mixture, mixing on low speed until a dough forms. Stir in the chocolate chips.
5. Scoop out tablespoon-sized portions of dough and roll them into balls. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Use a fork to flatten each cookie slightly.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are set. The cookies may still be slightly soft in the center, but they will firm up as they cool.
7. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
8. Optional: Dust the cooled cookies with powdered erythritol for an extra touch of sweetness and presentation.
These Keto Low Carb Mexican Hot Chocolate Cookies are delicious on their own, but you can also enjoy them with a cup of hot coffee or tea. Enjoy!
