Keto German Chocolate Cookies
These delicious cookies deliver classic bakery flavor in every bite. They are low carb and keto friendly, making them a great treat to share.
Ingredients
For The Chocolate 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
For The Coconut Pecan Topping
- 3 tbsp Unsalted Butter
- 1/3 cup Heavy Cream
- 1/3 cup Brown Monk Fruit Sweetener
- 1 Large Egg Yolk
- 1/2 cup Unsweetened Shredded Coconut
- 1/3 cup Chopped Pecans
- 1/2 tsp Vanilla Extract
Instructions
- 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.
- Scoop 12 dough balls onto the pan and flatten them to about 1/2 inch thick. Bake for 10 to 12 minutes, until the edges are set, then cool completely.
- Melt the butter for the topping in a saucepan over medium-low heat. Whisk in the heavy cream, brown monk fruit sweetener, and egg yolk, then cook for 3 to 4 minutes until thickened.
- Stir the shredded coconut, pecans, and vanilla into the warm caramel mixture. Cool for 10 minutes so the topping becomes spreadable.
- Spoon the coconut pecan topping onto the cooled chocolate cookies. Let them stand for 15 minutes before serving so the topping settles into a thick, chewy layer.