I've updated the Muffin Tin Keto Chocolate Chunk Cookies recipe a tiny bit since first posting mainly because I've learned a lot more about Keto baking. That, plus there are a lot of new sweeteners on the scene, one being Sukrin Gold, which works really well in these. But any brown sugar sweetener will do. This is an easy Keto dessert with relatively few ingredients.
Nut Flour & Optional Coconut Flour
Sweeteners aside, what I love about both Paleo and Keto baked goods is the nut flour. Almond flour in particular, is an interesting change and adds texture and flavor plus minerals and protein. There's also hazelnut flour, which I haven't used enough of and which would probably be very good in these. One addition I've made to the recipe but which you can leave out if you'd like is a tablespoon of coconut flour. The coconut flour draws in a little moisture and makes the cookies a little more crumbly. Here's recent photo of a batch I made with the added 1 tablespoon of coconut flour.
Lily's Sugar Free Chocolate or Other
Lily's sugar free chocolate is reliably good, but there are all kind of other keto friendly chocolates now you can use. If you are just watching carbs, you might want to use a regular 70 to 85% chocolate.
Other Sweeteners
So here’s the recipe! The original is on the Kettle and Fire broth site and calls for stevia powder, which I would probably never use since straight stevia is not for me. The sweeteners I like are Swerve Brown, Wholesome Yum Monk Fruit & Allulose Brown and Sukrin Gold.
Sukrin Gold
If you can find it (it sells out quickly), do try the Sukrin Gold. It's one of the best tasting brown sugar alternative sweeteners I've tried. It happens to be made of erythritol, but it doesn't have much of a mouth cooling effect.
Recipe
Muffin Tin Chocolate Chunk Cookies
Ingredients
- 4 tablespoons butter, softened (salted adds more flavor) (56 grams)
- ¼ cup Swerve, brown sugar flavored or Surkin Gold or Wholesome Yum (50 grams)
- 1 large egg room temperature
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup blanched almond flour (100 grams)
- 1 tablespoon coconut flour (optional)
- 3 oz sugar free chocolate (Lily’s), chopped (84 grams)
Instructions
- Preheat oven to 350 F. Grease 8 muffin tin indentations liberally with coconut oil or butter, then line bottoms with 2 inch pieces of parchment paper, smashing it down in there and greasing well. You could use muffin papers, but lining the bottoms only with parchment and greasing the sides with coconut oil gives you crispier edges.
- In a mixing bowl, using a heavy duty scraper or a spoon, mix together the softened butter and brown sugar. Stir in the egg and vanilla until well blended, then add the salt and baking soda. Stir well, then add the almond flour (and coconut flour if using) and stir until blended. Lastly, stir in the chocolate.
- Using a generously rounded tablespoon, spoon dough into muffin cups, spreading evenly.
- Bake for about 15 minutes or until brown around edges. In my experience they always look a little overdone coming out of the oven, but once they cool and set they don’t seem that way. Note: The baking time will vary from oven to oven and whether or not you use the coconut flour. You might even need a little longer than 15 minutes.
- Let cool in cups, then carefully loosen sides and remove. If cups seem delicate and you think they will break, put the tin in the freezer and allow the chocolate to solidify a bit.
- You can eat the cookies warm, but I think they’re a little better solid. What I do is when they are slightly cool, I put the cookies in a freezer bag, but don’t seal it. I freeze until chocolate is solid (about an hour), then bring back to room temperature before eating.
John Rogers says
I love these Keto recipes! Thanks so much for them!