Katrina's Cookbook

Ketogenic Peanut Butter Chocolate Cookies
(from Ketogenic Desserts and Snacks-John Richards)

2 1/2 cups almond flour
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 tsp. salt
3 sbsp. no sugar added maple syrup
1/2 cup natural creamy peanut butter
20 Hershey's dark chocolate minis
1 tbsp. vanilla extract
1/4 coconut oil
1/4 cup erythritol

**Makes 20 servings

-In a large mixing bowl, combine 1/4 cup coconut oil, 1/2 cup peanut butter, 1 tbsp. vanilla extract, and 3 tbsp. maple syrup. Use your hand mixer to mix these ingredients together until you get a smooth batter.

-In a second mixing bowl, combine 1 1/2 tsp. baking powder, 2 1/2 cups almond flour, 1/2 tsp. salt, and 1/4 cup erythritol. Stir these ingredients together with a silicone spatula to combine.

-Once well mixed, use a sieve to sprinkle your dry ingredients over your batter. Use your mixer to combine all of the ingredients in your bowl until you get a gritty dough.

-Now, use your hands to roll the dough in to a big round ball and wrap it tightly in a sheet of plastic wrap. Put your wrapped dough in the refrigerator and let sit for 30 minutes.

-Preheat oven to 350*F while your dough chills.

-Unwrap your 20 mini dark chocolate pieces then cover a large cookie sheet with parchment paper.

-When your dough is chilled, take it out of the oven and divide it in to 20 pieces. Wrap each piece of dough around a single dark chocolate mini piece. Make sure that the chocolate is completely surrounded by dough when folding your cookies.

-Bake your cookies for between 15 minutes or until completely cooked and allow to cool before eating.


Servings: 20
Nutrition Per Serving
Calories: 262
Fat: 23g
Protein: 3g
Carbs: 15g
Sugar 7g
Fiber: 5g