Ingredients:
- 2 oz sugar-free dark chocolate chips
- 1 scant cup Chocolate Mint Keto Chow
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1/4 cup cocoa powder
- 1 cup granulated erythritol
- 2 large egg(s)
- 4 tbsp salted butter melted
- 1/2 tsp peppermint extract
- 1/2 cup powdered erythritol
Directions:
- Place the chocolate in a microwave safe bowl and microwave in 10 second bursts until the chocolate is melted and can be stirred completely smooth.
- In a medium mixing bowl, whisk together the keto chow, baking powder, salt, and cocoa powder.
- In a large mixing bowl, beat together the erythritol, eggs, butter, and peppermint extract.
- Mix the dry ingredients into the wet ingredients, then fold in the melted chocolate.
- Cover and chill the dough for at least two hours.
- When ready to bake the cookies preheat the oven to 325 F
- Line two cookie sheets with parchment paper
- Scoop the dough by tablespoons and roll into balls
- Place the dough at least two inches apart on the prepared baking sheets
- Place on racks set in the middle of the preheated oven.
- Bake 13-15 minutes until the cookies are firm at the edges and the centers are still slightly soft.
- Allow the cookies to cool slightly before transferring them to a cooling rack.
- While they are still warm, sift the powdered erythritol over them.
- Store cookies in an airtight container in the fridge for up to a week.
Nutrition Facts
Chocolate Mint Crackle Cookies
Serving Size
1 cookie
Amount per Serving
Calories
61.6
% Daily Value*
Fat
3.4
g
5
%
Saturated Fat
1.9
g
12
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.13
g
Monounsaturated Fat
0.67
g
Cholesterol
23
mg
8
%
Sodium
208.7
mg
9
%
Potassium
350.89
mg
10
%
Carbohydrates
17.8
g
6
%
Fiber
2.3
g
10
%
Sugar Alcohol
14.92
g
Net Carbs
0.53
g
Protein
5.9
g
12
%
Vitamin A
125.67
IU
3
%
Vitamin C
26.57
mg
32
%
Calcium
152.2
mg
15
%
Iron
0.56
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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