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Keto Hot Cocoa Cookies on a plate with a brown placemat underneath.
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Easy Keto Hot Cocoa Cookies

Indulge on a sugar free (keto friendly) marshmallow filled, chocolate almond flour cookie base, topped with a low carb chocolate drizzle and peppermint candy this holiday season. It's a simple, delicious keto chocolate Christmas cookie recipe the whole family can get behind!
Course Desserts
Cuisine American
Keyword Easy Keto Hot Cocoa Cookies, gluten free hot chocolate cookie recipe
Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 45 minutes
Servings 15
Calories 152kcal
Author Bon Appeteach

Ingredients

Instructions

  • Preheat your oven to 350 F and place parchment
  • In a small pot, melt the butter on low heat. Whisk in the allulose and the cocoa powder and mix until dissolved. Remove from the heat and let cool until just slightly warm. Whisk in the egg and vanilla and mix until shiny and glossy.
  • In a separate bowl, combine the almond flour, baking powder, xanthan gum, and salt. Mix until combined then pour the cocoa mixture into the bowl.
  • Fold it all together with a rubber spatula until mixed. Then fold in the low carb chocolate chips if desired. Let the dough chill for about 15 minutes to make it easier to roll.
  • Use a cookie scoop or a tablespoon to roll out the dough into 15 balls. Place on a baking sheet a few inches apart and use your thumb to indent.
  • Bake each tray of cookies for 12 minutes. Remove from the oven and indent again (use the bottom of a teaspoon to help this time) and place a marshmallow piece into each indent. Bake for an additional 3 minutes.
  • Remove from the oven and place the cookies onto a cooling rack to cool completely before toasting the tops with a torch (if desired). Serve as is or add a chocolate drizzle with some crushed peppermint candy or sprinkles over the top.

Nutrition

Serving: 1g | Calories: 152kcal | Carbohydrates: 4g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 29mg | Sodium: 163mg | Fiber: 2g | Sugar: 1g