EQUIPMENT
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Silicone Muffin Pan
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saucepan
INGREDIENTS
- 3/4 cup coconut oil
- 3/4 cup creamy low carb almond butter
- 1/4 cup unsweetened cocoa powder
- 1 cup monkfruit sweetener or other keto-friendly sweetener like Swerve
- 1 teaspoon vanilla extract
- 1 1/2 cup UNSWEETENED coconut flakes
- 2 tablespoons hulled hemp seeds also called hemp hearts (you can use an extra 2 tablespoons of coconut flakes if you don’t have this. I like the mixed texture and it adds a bit of fiber)
- sea salt for topping
INSTRUCTIONS
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In a medium size saucepan combine the coconut oil and the almond butter over medium-low heat. As the mixture begins to melt stir until well combined.
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Stir in the cocoa powder, vanilla (if using) and the sweetener.
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Increase heat to medium. Stir the mixture occasionally as it melts. When the mixture has melted and the sweetener is smooth (no visible granulars) remove from heat and stir in the coconut flakes and the hemp seeds.
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Set aside and allow mixture to cool slightly.
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Carefully spoon into silicone muffin tins until 3/4 full. Sprinkle with sea salt. Freeze for 15 minutes until set.
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Remove from tins and store in an air tight container in the freezer.
NOTES
This recipe makes 24 cookies, and each one has 1.5 net carbs.
NUTRITION
Serving: 1 cookie Calories: 140kcalCarbohydrates: 3.1gProtein: 2.3gFat: 14gSodium: 19.2mgFiber: 1.6gSugar: 0.8g
