Mexican Chocolate Chip Cookies (Ket Diet)

Votes: 1

Time: 45 min.
Complexity: easily
Quantity: 15 cookies

Mexican chocolate cookies are made with a pinch of cayenne pepper, which adds a piquant kick to the chocolate and, when combined with cinnamon, enhances its flavor. This recipe is keto-friendly, and instead of wheat flour, the cookies use coconut and almond flour, which also impart wonderful flavor to the chocolate, and erythritol, a sweetener, instead of sugar. Before baking, each cookie is dusted with a mixture of erythritol and cinnamon, and in the oven, they develop delicious cracks—a characteristic feature of traditional Mexican chocolate cookies.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

60 g unsalted butter, melted
1 tsp vanilla extract
2 large eggs
3/4 cup blanched almond flour
0.5 cup coconut flour
1/3 cup cocoa powder
3/4 tsp fine salt
0.5 tsp cream of tartar
0.5 tsp cayenne pepper
1/4 teaspoon of baking soda
0.5 cup + 1/4 teaspoon erythritol (see Note)
1.5 tsp ground cinnamon

Ingredient Substitution Suggestions

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Recipes with similar ingredients: almond flour, eggs, cream of tartar, ground cayenne pepper, cinnamon, cocoa

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a small bowl, combine butter, vanilla extract and eggs.

In a large bowl, whisk together the almond and coconut flours, cocoa powder, salt, cream of tartar, cayenne pepper, baking soda, 1/2 cup erythritol, and 1 1/4 teaspoons cinnamon. Using a hand mixer, fold the egg mixture into the dry ingredients and knead until smooth. The dough will appear crumbly, but should come together when pressed together.
Using your hands, scoop out 1 heaping tablespoon of dough at a time and form balls, then place them evenly on the prepared baking sheet; this will prevent the cookies from spreading too much during baking. Gently press each ball with the palm of your hand.
Combine the remaining 1/4 teaspoon erythritol and 1/4 teaspoon cinnamon and sprinkle over the cookies. Bake until set and cracked on the surface, 13-15 minutes. Let cool.

Note

Erythritol is a sugar substitute that can be found in most health food stores or online.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Gluten-free dishes / Low-carb meals / Desserts / Cookie / Food Network - recipes / Mexican cuisine

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