Go Back
+ servings

Keto Chocolate Cowboy Cookie Recipe

These Keto Chocolate Cowboy Cookies have a fabulous, crispy yet chewy texture. Pair that with some rich Dutch processed cocoa, coconut, some more chocolate, and nuts and now you have one epic keto cookie!
5 from 2 votes
Prep Time 15 minutes
Cook Time 12 minutes
Servings 12 Cookies
Calories 167 kcal

Ingredients
  

  • 6 Tablespoons Unsalted Butter (at room temperature)
  • 1/2 Cup Erythritol (Or your favorite sweetner)
  • 1 Large Egg
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Sea Salt
  • 1 Tablespoon Gelatin
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 3/4 Cup Finely Ground Almond Flour (Blue Diamond is my favorite)
  • 1/4 Cup Medium Dark Dutch Processed Cocoa
  • 1/2 Cup Unsweetened Shredded Coconut
  • 1/2 Cup Chopped Pecans
  • 1*3 Cup Sugar Free Chocolate Chips

Instructions
 

  • Preheat the oven to 350°F, and line a baking sheet with parchment paper.
  • Using a stand mixer cream your butter and erythritol until well blended and you have a smooth creamy mixture.
  • Once your butter and sweetener are combined, add the egg and vanilla and mix. Scrape the sides of the mixer, and mix again until everything is well blended.
  • Now add the gelatin, baking powder, salt, baking soda, cocoa, and almond flour. Beat until well combined, then add your coconut. Mix again until everything is well incorporated.
  • Add the chocolate chips, and pecans either mix in by hand or on low until they are evenly distributed.
  • Roll the dough into inch to inch and a half balls and place on your prepared baking sheet. After you have rolled your cookies out, lightly press them with the palm of your hand, flattening them slightly.
  • Bake for 10-12 minutes or until they have just set. Remove from oven, and let the cookies cool completely before removing from the pan. 

Notes

Total Fat - 16 Grams
Total Carbs - 6 Grams
Net Carbs - 2 Grams
Protein - 3 Grams

Nutrition

Calories: 167kcal