Hot Chocolate Cookies Recipe
These tender keto chocolate cookies are topped with sugar-free marshmallows and drizzled with a rich chocolate glaze. Fun, easy, and absolutely delectable!
Servings 12 cookies
Calories 153kcal
Ingredients
Cookies
- 3/4 cup almond flour
- 1/4 cup cocoa powder Dutch process
- 2 tbsp collagen protein powder (aka collagen peptides)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup almond butter
- 1/4 cup butter softened
- 1/2 cup Swerve Granular
- 1 large egg room temperature
- 1/2 tsp vanilla extract
- 12 ChocZero Marshmallows
Chocolate Glaze
- 3 tbsp heavy cream
- 1 ounce dark chocolate chips, sugar-free
Instructions
Cookies
- Preheat the oven to 350ºF and line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, collagen, baking soda, and salt.
- In another large bowl, beat the butter, almond butter, and sweetener together until well combined. Beat in the egg and vanilla extract, then beat in the almond flour mixture until the dough comes together.
- Roll the dough into 1 1/2 inch balls and place on the prepared baking sheet a few inches apart. Press each down just a little, to about 3/4 inch thick.
- Bake 10 minutes, then remove and turn off the oven. Press a marshmallow into the center of each cookie. Return to the warm oven for 1 to 3 more minutes, watching carefully so that the marshmallows don't melt completely.
- Remove and let cool on the pan.
Chocolate Glaze
- In a small saucepan over low heat, heat the cream until it begins to bubble (it does not take long with this tiny amount of cream so watch it carefully!). Add the chocolate and let sit to melt.
- Whisk until smooth, then allow to sit and thicken for a few minutes. Drizzle over the cooled cookies.
- Add some sugar free sprinkles, if desired.
Notes
Storage information: Store the cookies in a covered container on the counter for up to 5 days or in the fridge for a week.
Nutrition
Serving: 1cookie | Calories: 153kcal | Carbohydrates: 6.5g | Protein: 5.7g | Fat: 12.6g | Fiber: 4.1g