Hola amigos! Today, I thought I would share my Low Carb Mexican Hot Chocolate Cookies. If you enjoy chocolate and spices you’re going to love this cookie. I had been toying with the idea of a low carb cookie that reminds us of Mexican hot chocolate. If you are not familiar with Mexican hot chocolate, the addition of cinnamon and cayenne pepper gives a regular hot chocolate a major taste boost.
What’s neat about adding cinnamon and cayenne pepper to this Low Carb cookie is that these two spices are known to raise your metabolism. If that’s not a reason to enjoy this cookie, I don’t know what is. It’s important that we add a variety of spices to our diet to ensure we are getting micro nutrients.
This recipe will produce a very rich chocolate cookie and you can add less spices or leave them out completely if you are not a fan of spicy foods.
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Low Carb Mexican Hot Chocolate Cookies
Serving Size 1 cookie
A rich low carb Mexican chocolate spice cookie. The perfect combination of chocolate and spices for when you are wanting a delicious treat on your low carb keto diet.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 8 ounces of unsweetened chocolate baking squares
- 4 ounces of sugar free chocolate chips (1/2 cup) (I use Lily’s Stevia sweetened)
- ½ cup of butter (1 stick)
- 4 eggs whole eggs
- 1 teaspoon of vanilla extract
- 2 teaspoon baking powder
- ¼ sea salt
- 2 teaspoons of cinnamon powder
- ¼ teaspoon of ground cayenne pepper
- ¼ teaspoon of black pepper
- 1 1/4 cup of almond flour finely milled
- 2 cup sugar substitute (I use Swerve)
- Pre-heat oven to 325 degrees and line your cookie sheet with parchment paper or lightly grease your pan.
- Melt the 8 ounces unsweetened chocolate baking squares and 4 ounces (1/2 cup) of sugar-free chocolate chips with the ½ cup of butter until fully melted and combined on low heat in a double boiler.
- In a separate bowl mix the almond flour, baking powder, sea salt, and spices and set aside.
- Now to the cooled chocolate and butter mixture add the 4 eggs, vanilla, sugar substitute and mix well.
- To this batter add the dry ingredients in the separate bowl and stir until just combined.
- Fold into the batter the 3/4 cup of sugar-free chocolate chips until combined.
- Place spoonfuls of the chilled dough on the parchment lined cookie sheets and bake for about 10 minutes. Note: Don’t over bake this cookie to make sure it has the right consistency of chewy inside and crispy outside.
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