MAKES: 20 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 2 to 3 hours
Need to make a big batch of cookies in a matter of minutes? No problem! This recipe for keto cookies couldn’t be easier, and the result is a perfectly bite-size treat that’s delicious with a dollop of whipped cream, coconut cream, or yogurt.
Ingredients
2 cups (500 g/1.1 lb) almond butter or nut butter of choice
1 cup (250 g/8.8 oz) coconut butter, or more nut butter
2 large eggs
2 egg yolks
1/2 cup (100 g/3.5 oz) granulated erythritol or Swerve
1/2 teaspoon fine sea salt
1 tablespoon freshly grated lemon or orange zest
1 teaspoon vanilla powder or ground cinnamon
2 teaspoons gluten-free baking powder
1 cup (100 g/3.5 oz) pecan or walnut halves, chopped
3.5 ounces (100 g) dark chocolate chips or chopped chocolate bar (minimum 85% cacao)
Suggested topping: whipped cream or creamed coconut milk
Instructions
Line the slow cooker with heavy-duty parchment paper (see tips for reduced condensation, shown here). Preheat the cooker to low.
Place the almond butter, coconut butter, eggs, egg yolks, erythritol, salt, lemon zest, vanilla, and baking powder in a food processor. Pulse for a few seconds until well combined. Transfer the dough to the slow cooker and add the pecan halves and chocolate chips, pressing them into the dough and spreading the dough evenly. Cover and cook for 2 to 3 hours on low, flipping the bowl halfway through to ensure even cooking.
When done, turn the slow cooker off and remove the lid. Let it sit in the slow cooker for at least 2 hours. Cut into 20 pieces, and let the cookie bites cool completely. Instead of slicing, you can simply spoon a serving (about 65 g/2.3 oz) of cookie crumbles into a bowl and serve with whipped cream or creamed coconut milk. Transfer to a container. Store uncovered at room temperature for up to 1 week, or freeze for up to 6 months.
NUTRITION FACTS PER SERVING:
Total carbs: 9.9 g / Fiber: 5.7 g / Net carbs: 4.2 g / Protein: 7.7 g / Fat: 25.9 g / Energy: 311 kcal
Macronutrient ratio: Calories from carbs (6%), protein (11%), fat (83%)
