Keto Dark & White Chocolate Chip Cookies

This cookie is soft & spongy right after baking but will firm up next day. 

Makes around 61 pieces. 

 

Ingredients for the Keto Cookies

• 70gm coconut oil - soften in microwave in winter so it blends better with butter
• 120gm butter, room temperature 
• 110gm Justine’s Erythritol
• 2 Eggs
• 1 tsp Vanilla essence
• 320gm Almond flour 
• 2 Tbsp Cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp cream of tartar
• 60gm Justine’s Dark Choc Baking Chips
• 60gm Justine’s White Choc Baking Chips

 

Ingredients for the dipping Chocolate:

• 250gm Justine’s Dark Choc Baking Chips
• 25gm coconut oil

 

Ingredients for the White Chocolate drizzle:

• 150gm Justine’s white choc baking chips
• 10gm coconut oil

 

Method for Keto Dark & White Chocolate Chip Cookies

• Beat coconut oil, butter and Erythritol together in a mixer with a beater attachment at medium speed until creamy & pale. Slowly add in eggs, one at a time. Making sure it’s thoroughly blended before adding the next egg. Scrape mixing bowl to ensure no streaks during mixing.
• Combine almond flour, cocoa, baking soda and cream of tartar. Slowly add into creamed mixture at lowest speed. Lastly, add in both the chocolate chips.
• Line baking trays with baking paper and scoop or roll into balls about 15gm each. 
• Bake at 170 degrees Celsius for about 15 minutes until the edges are firm. 
• Leave to cool.

 

To make Chocolate for dipping:

• Combine dark chocolate and coconut oil together in a microwave safe bowl and melt in the microwave. 
• Half dip cookie in the chocolate and sprinkle some white chocolate chips over the chocolate or leave to set and drizzle white chocolate over. 

 

To make white chocolate drizzle:

• Combine white chocolate chips and coconut oil together and melt in the microwave.
• Fill a piping bag or a small ziplock bag and drizzle over cookies.