I wanted to try something full of chocolate and guilty free, sticky and covered in syrup. Out of three classic and sugary recipes, I created some beautiful keto chocolate cookies, in which you could swear I dropped pounds of sugar. And I sure did not!
Ingredients for the biscuits:
90 grams almond meal
15 grams hazelnut flour (optional, you can replace with almond meal)
1/2 tsp caramel flavor
2 tbsp butter, room temperature
150 ml full fat yogurt
2 tsp low carb chocolate syrup
1 tsp low carb liquid sweetener
1/4 tsp xanthan
1/2 tsp baking powder
Ingredients for the filling:
40 grams dark chocolate
1 tbsp butter
1 tsp low carb chocolate syrup
The yogurt is more likely to be found in muffins, but I added it just to reassure I will be able to cut my biscuits in halves and fill them. Thus, I mixed the dry ingredients, then the wet ones. Pour the egg mix over the flours and fold them together. With a spoon, pour small portions of batter into a silicone tray (like the macarons one). I left my in the oven for about 15-20 minutes, until they came out of the form easy.
In a pan, put the chocolate, broken into pieces, and the putter. Mix them continuously until they melt and blend completely. Add a teaspoon of low carb chocolate syrup, then let the mixture to cool down. Cut your low carb cookies in halves, put chocolate syrup in the middle, then glue them together. Perfect and moist after a couple of hours. Or warm and only dipped, like my husband. Your choice!