Keto Chocolate Hazelnut Crunch Cookies
Enjoy a delightfully rich and crunchy dessert that everyone will love. These delicious treats are completely low carb and keto friendly.
Ingredients
For The Filling
- 1/3 cup Sugar-Free Hazelnut Spread
- 2 tbsp Toasted Chopped Hazelnuts
For The Cookies
- 1 3/4 cups Almond Flour
- 1/4 cup Unsweetened Cocoa Powder
- 2 tbsp Coconut Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/2 cup Unsalted Butter
- 1/2 cup Allulose
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1/3 cup Sugar-Free Dark Chocolate Chips
- 1/3 cup Toasted Chopped Hazelnuts
Instructions
- Stir the hazelnut spread with 2 tablespoons of chopped hazelnuts. Scoop 12 rounded teaspoons onto a parchment-lined plate and freeze for 20 minutes.
- Heat the oven to 350°F and line a baking sheet with parchment. Whisk the almond flour, cocoa powder, coconut flour, baking soda, and sea salt together.
- Beat the softened butter and allulose until creamy. Beat in the egg and vanilla, then stir in the dry ingredients.
- Fold the dark chocolate chips and remaining toasted hazelnuts into the dough.
- Divide the dough into 12 portions, flatten each one, and place a frozen hazelnut center inside. Seal the dough completely around the filling.
- Arrange the cookies on the pan, flatten them slightly, and bake for 10 to 12 minutes until the edges are set.
- Cool for 15 minutes before serving so the cookie firms around the soft chocolate hazelnut center and crunchy nut pieces.