Keto Avocado Cookies
User Reviews
5
Keto Avocado Cookies
Description
The recipe starts by blending ripe avocado, egg, powdered sweetener, melted butter, almond flour, cacao powder, almond butter, baking powder, salt, and chocolate chips into a smooth dough. The dough is scooped onto a lined baking sheet and baked at moderate oven temperatures for about 10 minutes until a slight jiggle remains in the center. Cooling helps the cookies firm up without becoming dry.
An additional chocolate drizzle made from melted chocolate chips and coconut oil is applied after baking and chilled in the refrigerator to set, adding glossy decoration and intensified chocolate flavor. The cookies combine creamy avocado fats with the deep chocolate taste of cacao powder and chocolate chips, yielding a moist and tender bite.
The recipe yields six cookies, each with approximately 3.5 grams of net carbs, making them suitable for ketogenic diets. They can be stored refrigerated for several days or frozen for longer preservation.
Ingredients
Cookies
- 1 avocado 150g of flesh, ripe
- 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 chocolate chips 45g (or 90% dark chocolate, sugar free
Chocolate Drizzle
- 25 g (2 tbsp) chocolate chips or 90% dark chocolate, sugar free
- 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
- Do not overbake; cookies should be slightly jiggly when removed and firm as they cool.
- Store baked cookies in a sealed container in the fridge for up to four days or freeze for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Total Carbohydrates | 10.6g | 4% |
| Protein | 4.5g | 9% |
| Fat | 14.8g | 23% |
| Saturated Fat | 5.4g | 27% |
| Fiber | 7.1g | 28% |
| Sugar | 0.6g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
