Chocolatey Low-Carb Bites (Print Version)
# Ingredients:
→ Base
01 -
1/4 cup melted coconut oil
02 -
3 tablespoons melted butter
03 -
2 eggs
04 -
3 tablespoons Lakanto brown sugar substitute
05 -
1/2 teaspoon salt
→ Mix-ins
06 -
1/2 cup Lily's sugar-free chocolate chips
07 -
1/2 cup Lily's sugar-free white chocolate chips
08 -
1 cup unsweetened coconut flakes
09 -
1 cup chopped roasted pecans
# Instructions:
01 -
Heat your oven to 350°F (175°C). Put a silicone muffin tray on a baking sheet and leave it ready.
02 -
Grab a medium bowl and blend the melted coconut oil, melted butter and eggs together using a hand mixer at medium speed. Then mix in the brown sugar substitute and salt until everything's well combined.
03 -
Take all your dry stuff (coconut flakes, both kinds of chocolate chips, and the pecans) and gently fold them into your egg mixture with a spoon or spatula until they're evenly mixed in.
04 -
Scoop the cookie mixture evenly into each cup of your silicone muffin tray. Lightly press down each portion with your fingertips or the back of a spoon.
05 -
Pop the tray in your hot oven for about 12-15 minutes or until you notice the cookies getting slightly brown on top.
06 -
Take them out and let the cookies sit on the counter to cool for at least 20 minutes.
07 -
Gently pop each cookie out of the mold and set them on a serving plate lined with paper towels before you dish them up.
# Notes:
01 -
These treats are made especially for keto diets with very few net carbs