Instructions

Keto Cream Cheese Chocolate Cookie Dough

1. Preheat oven to 350 degrees
2. Melt the baking chocolate in a double boiler or the microwave using 20 seconds increments, being sure to stir each time. Then set it aside.
3. Using a mixer on high, combine the cream cheese, butter, sugar substitute, instant coffee, and vanilla extract.
4. Once thoroughly combined, add the four eggs one at a time, ensuring that the batter is fully incorporated.
5. To the cookie dough, add the melted chocolate and beat the dough until it's perfectly mixed.
6. Next, stir in the coconut flour, cocoa powder, baking powder, and salt and mix well.
7. Add the cookie dough in spoonfuls to a parchment-lined cookie sheet.
8. Flatten the cookies slightly.
9. Bake cookies in the preheated 350-degree oven for 15-20 minutes (Do not over-bake)
10. Allow cookies to cool fully before adding the icing.
11. Spread about a teaspoon of icing onto each cookie.
12. Allow the icing to set for about 5 minutes.
13. Store leftovers in the refrigerator for up to 5 days in an airtight container or freeze for up to 3 weeks.

Keto Chocolate Icing

1. Melt the baking chocolate in a double boiler or the microwave using 20 seconds increments, being sure to stir each time. Then set it aside.
2. Melt the butter and coconut oil in a saucepan or microwave, stir in the melted baking chocolate and combine well.
3. Add the powdered sugar substitute and a pinch of salt and combine well.