Keto with Kimberly

This recipe makes about 15 cookies. Serving size is one cookie: 178 calories, Net Carbs: 3 grams, Fat: 14 grams, Protein: 5 grams.

Two of my five grands are in Girl Scouts and their mother is their leader, and my daughter. Their cookie sales are coming to an end for 2025 but I thought I would try out this recipe to see if these cookies taste like the originals. They are pretty darn close and so delicious. Try them out for yourself and let me know what you think.

Ingredients:

Dry Ingredients:

1 1/2 cups of almond flour

1/2 cup of confectioners Swerve

1/3 cup of unsweetened cocoa powder

1 tsp. of baking powder

A dash of salt

Wet Ingredients:

1 Large egg

6 Tbsp. of melted butter

1 tsp. of pure vanilla extract

For the Mint Chocolate Coating:

1 1/2 cups of keto chocolate chips (I use Lily’s Milk Chocolate Chips)

1 tbsp. of coconut oil

1 1/2 tsp. of peppermint extract

Directions:

Preheat your oven to 325°F. Line 2 baking sheets with parchment paper or spray with cooking spray.

Add all of the dry ingredients to a large bowl and mix well. Next, add all of the wet ingredients into a different mixing bowl and whisk to combine.

Pour the wet ingredients into the bowl with the dry ingredients. Use a spoon or spatula to mix all of the ingredients until a thick, doughy type batter forms. Use your hands to form a ball of dough out of the batter.

Use a 1 Tbsp. sized scooper or spoon to dole out equal amounts of the dough and add to your baking sheets.

Use the bottom of an icing spatula to flatten out the dough. You can then use your hands to mold each one into the shape of a cookie.

Bake the cookies for 10 to 14 minutes. You want the cookies to be firm around the edges but soft in the middle.

Leave the cookies on the pan to set for a few minutes. You can then move them to a wire rack to finish cooling. (For crispier cookies, you can leave them like this overnight.)

To make the chocolate coating, add the chocolate chips, coconut oil, and peppermint extract into a small bowl and give them a quick mix.

Microwave for around 30 to 45 seconds. Stir then put back in for 30 more seconds if needed until they are completely melted.

Mix the ingredients with a spoon until it has a syrup consistency. Add each cookie one-by-one into the chocolate and coat them thoroughly.

Move the chocolate coated cookies back to the baking sheets lined with parchment paper then put them in the fridge for at least an hour, or until the chocolate sets. Then you can enjoy your cookies!