Keto Brownie Cookies (photos)

I think my sense of taste and smell are finally coming back. Honestly I had begun to think they would not. I made these today and thought I would share a really good cookie recipe that also happens to be keto friendly.

This recipe made 15 cookies - about 4 inches in diameter and 3/8 inches thick.

Ingredients:



- 3 eggs
- 1 1/2 cup melted Unsalted Butter
- 1/4 cup Coconut Flour
- 1/3 cup Cocoa Powder
- 1 1/2 cup Artificial Sweetener of choice
- 2 Tablespoons Vanilla Extract
- 1 1/4 teaspoon Baking Powder
- 1/2 teaspoon Xanthan gum
- 2 pinches of salt
- 1/2 cup Chopped Walnuts or Pecans (optional)
- 1/4 cup Sugar Free Chocolate Chips
- one half, to 1 cup heavy cream, as needed to achieve a thick, creamy batter

- Spray oil (Pam) for cooking pan

Optional – Sugar free Chocolate chips to top cookies. If doing this, place the chips on top of cookie before placing in the oven to bake.


Directions:

- Mix all ingredients together in a suitably sized bowl.



The intent is to get a thick slightly dry batter.



- Using a #20 scoop, dispense onto a Pam coated baking sheet of choice (I used a muffin top pan)









The cookie dough is thick and does not spread very well in the oven, so I flattened the scoops with a fork and my fingers.



- The dough already contains chocolate chips but you may top your cookies with sugar free chocolate chips (if desired). If you do this, top the dough with chips before putting them in the oven.











- Bake in a preheated 350 degree oven, for 25-30 minutes depending on your oven.







The cookies will rise a little from the Baking Powder, but they will not grow much in diameter. The finished cookie diameter pretty much depends on how wide you press them before they go into the oven.