Keto Magic Cookies (Coconut Walnut Chocolate-Chunk Cookies)

Описание

This is a recipe I made that has quickly become my favorite cookie. I hope you enjoy it!

RECIPE:

Equipment:
Parchment Paper or Silpat
Saute Pan
Whisk
Rubber Spatula
Oven
Sheet Tray

Ingredients:

Sweetened Condensed Milk:
1 cup Heavy Cream
1 tbsp Butter (if unsalted add a pinch of salt)
3 tbsp Swerve
~½ Tsp Liquid Stevia

Cookies:

80g (~½ cup) Almond Flour
15g (~1 tbsp) Coconut Flour
8g (½ tbsp) Psyllium Husk Powder
~½ tsp Kosher Salt
~½ tsp Baking Soda
~½ tsp Xanthan Gum
½ cup homemade sweetened condensed milk
¼ cup walnuts (skinned)
¼ cup unsweetened shredded coconut
¼ cup unsweetened flaked coconut
85g (1 bar) Lily’s Dark Chocolate
½ tsp Vanilla
1 egg

Instructions:

1. Put cream, Swerve and stevia in a wide saucepan. Bring to a simmer over medium heat. Reduce to low and stirring every one to two minutes, reduce by half (should take about 15 minutes, but go by texture, not time)
2. While that’s going, heat oven to 350, line a sheet tray with parchment paper, and add walnuts to one half.
3. Bake for 5 minutes
4. Take out the walnuts and add the coconut to the other side.
5. Bake for an additional 5-7 minutes, or until the nuts and coconut are well toasted.
6. While that’s going, chop your chocolate bar by using a widely serrated knife and working in from the corners to create uneven chunks.
7. When the nuts are done, rub them with a tea-towel in batches and toss in sifter to remove some of the skins
8. When homemade sweetened condensed milk is done, pop it in the fridge for a few minutes.
9. In a small bowl, whisk together dry ingredients.
10. In a separate bowl, whisk together now cooled homemade sweetened condensed milk, egg and vanilla.
11. Combine half of dry ingredients into the wet
12. To the other half of the dry, add chocolate, nuts and coconut and toss together to coat.
13. Mix the remaining ingredients into dough.
14. Put dough in freezer for 20 minutes to firm up
15. Use an ice cream scoop to make 6 cookies.
16. Bake at 350 for 12-15 minutes or until golden brown.
17. Let rest for 3 minutes then put cookies in the freezer for 5 minutes.
18. Transfer to a sheet tray and let come to room temperature

Macros (divide by number of cookies made to get serving):

Per Whole Recipe | Per 1/6

Calories: 2500 | 416
Fat: 213g | 35.5g
Carbs: 87.5g | 14.6g
Fiber: 56.8g | 9.5g
Net Carbs: 30.65g | 5.1g
Sugar: 11.45g | 1.9g
Protein: 44.66 | 7.4

All content copyright Christopher Miller 2020