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Muffin Tin Keto Chocolate Chunk Cookies
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Muffin Tin Chocolate Chunk Cookies

Muffin Tin Keto Chocolate Chunk Cookies
Course Dessert
Cuisine American
Keyword Chocolate Chunk, Keto, Muffin Tin
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 8
Calories 185kcal
Author Anna
Cost 5

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.

Notes

Note: If using sugar, use only 2 tablespoons of beaten egg rather than a whole egg. If using sugar you can also use 2 T. of granulated and 2 T. brown for a slightly crumblier cookie.

Nutrition

Serving: 1square | Calories: 185kcal | Carbohydrates: 7g | Protein: 5g | Fat: 17g