Keto Avocado Cookies
Bursting with healthy fats and good mood food raw cacao, these keto avocado cookies are the perfect solution for your chocolate cravings. You'll love the soft and chewy texture and the cheeky drizzle of dark chocolate!
Servings: 6
Calories: 175kcal
Ingredients
Cookies
- 1 ripe avocado 150g of flesh
- 1 egg large
- 3 tablespoon powdered sweetener 30g
- 1.5 tablespoon butter melted (21g)
- ¼ cup almond flour 25g
- ¼ cup cacao powder 22g
- 1 tablespoon almond butter 15g
- ⅓ teaspoon baking powder
- ⅙ teaspoon salt
- ¼ cup sugar free chocolate chips 45g (or 90% dark chocolate)
Chocolate Drizzle
- 25 g (2 tbsp) sugar free chocolate chips or 90% dark chocolate
- ¼ teaspoon coconut oil
Instructions
Cookies
- Preheat the oven to 180C / 350F electric or 160C / 320F fan.
- Place the chocolate chips in a heat proof bowl and melt on a medium heat over a pan filled with a little water.
- Place all the cookie dough ingredients in a food processor and blitz until smooth, scraping the sides a couple of times and repeating.
- Scoop mix into balls and place on a parchment paper lined baking tray. Level with a spatula slightly to form cookies.
- Bake for about 10 minutes until just a slight jiggle remains in the centre. Remove from the oven and allow to cool in the pan for about 10 minutes to firm up.
Chocolate Drizzle
- Meanwhile, melt the chocolate and coconut oil in a bain marie / water bath (like step 1).
- Drizzle chocolate over cooled cookies. Put the cookies in the fridge for 5 minutes for the drizzleto set.
Notes
Net carbs: 3.5g per cookie. Makes 6 cookies.
Don't be tempted to overcook! These cookies should be jiggly when fresh out of the oven. They firm up as they cool.
Storage: Tupperware in the fridge for up to 4 days. Alternatively, freeze for up to 3 months.
Nutrition
Calories: 175kcal | Total Carbohydrates: 10.6g | Protein: 4.5g | Fat: 14.8g | Saturated Fat: 5.4g | Fiber: 7.1g | Sugar: 0.6g
