Low Carb Mexican Hot Chocolate Cookies
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Low Carb Mexican Hot Chocolate Cookies
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This makes a total of 15 servings of Mexican Hot Chocolate Cookies. Each serving comes out to be 134.33 Calories, 12.42g Fats, 1.41g Net Carbs, and 3.13g Protein.
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Ingredients
- ¾ cup coconut flour
- ½ cup coconut oil
- 3 tablespoons salted butter
- 4 large eggs
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 8 tablespoons unsweetened cocoa powder
- ½ cup splenda
- 1 ½ teaspoons chili powder
- 2 ½ teaspoons cinnamon
- ½ teaspoon cayenne pepper
Instructions
- Preheat your oven to 350. In a mixing bowl, get your coconut flour in there.
- Add your cocoa powder, chili powder, cayenne pepper, salt, and splenda (save just a little bit). Mix it all together.
- In a microwave safe container, get your coconut oil and butter inside. Put it in the microwave for 10-15 seconds to get it liquefied.
- Add your eggs and vanilla to the mixture and scramble them well.
- Add your butter mixture to the dry ingredients.
- Mix this well, so that the liquid completely soaks into the dry ingredients.
- On a sprayed down pan, form the dough into cookies with your hand.
- Bake for 12-15 minutes. They will be a little bit soft when you take them out.
- Let them cool off for a bit, and eat away!
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