When I was a kid and it was the holidays, I was guaranteed to be eating a Terry’s Chocolate Orange. The memories the smell of chocolate and orange together brings back is wonderful for me.
The orange flavor comes through immediately, almost overpowering for a second – then the chocolate hits. The chocolate adds a fantastic hint of bitterness, which superbly melds together with the flavors of orange. With the sweetness of the dough finishing it off, it’s an extremely balanced flavor profile – I’m sure you’ll love these cookies!
These cookies bring back the warmth of the holidays and the family that surrounds it. Every bite I take, I remember smashing my chocolate orange and eating it piece by piece.
Not a fan of dark chocolate? You may not like these. The chunks of bakers chocolate can lean toward a bitter side if you’re not used to the taste. You should have seen the face my friend pulled when I gave him one of these! He is not on a ketogenic diet, so he wasn’t expecting a semi-bitter chunk of chocolate.
For me, however, the bitterness of the chocolate mixed with the sweetness of the dough is a perfect combination. I was never the biggest fan of overly sweet things – I always try to aim for balance. If you are the opposite, feel free to use semi-sweet chocolate. Just keep in mind that it will raise the carb count per cookie.
Yields 16 cookies – keep in mind in these pictures I used HALF of all ingredients!
The Preparation
- 7 tablespoon butter
- 2 cups almond flour
- ¾ cup granulated Splenda
- 2 ounces unsweetened bakers chocolate
- 2 large eggs
- 1 tablespoon orange zest
- 1 tablespoon fresh squeezed orange juice
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
The Execution
1. In a small mixing bowl, combine the almond flour, baking soda, baking powder, salt, and granulated sweetener.
2. In a microwavable safe container, add your butter.
3. Microwave the butter for 20-25 seconds to allow it to melt. Set it aside.
4. Zest your orange and squeeze one half of it to give you the 1 Tbsp. juice.
5. Chop your chocolate up into chunks. Neatness doesn’t matter too much here – as long as there are some decent sized chunks.
6. In a bowl, mix together your butter, orange juice, orange zest, orange extract, and vanilla extract.
7. In a separate container, scramble 2 large eggs.
8. Slowly combine your dry ingredients into your wet ingredients (not including eggs). Once they are combined, add your chocolate.
9. Add the eggs and fold the chocolate into the mixture. It should glisten with moisture once everything is mixed well.
10. Preheat your oven to 350F.
11. On a baking sheet, create a large rectangle with the dough. You can make it as flat as you like, but keep in mind that the flatter it is, the dryer and crispier on the inside they become.
I use these silpats so that I don’t have to use grease. I only got them the other day and I have to say I wish I had bought them a long time ago. I don’t even know how I put anything in the oven without them.
12. Cut your dough up into even rectangles. You should get 16 cookies out of this.
13. Make sure that they are spread apart a little bit to allow proper air flow in between the edges of the cookies.
14. Bake for 20-22 minutes at 350F or until they’re golden brown.
15. Let them cool for 10 minutes, and they’re ready to be eaten!
This makes a total of 16 servings of Keto Orange & Chocolate Chunk Cookies. Each serving comes out to be 159.06 Calories, 14.53g Fats, 2.26g Net Carbs, and 4.37g Protein.
| Keto Orange & Chocolate Chunk Cookies | Calories | Fats(g) | Carbs(g) | Fiber(g) | Net Carbs(g) | Protein(g) |
| 7 tablespoon butter | 713 | 80.62 | 0.06 | 0 | 0.06 | 0.84 |
| 2 cups (224 g) almond flour | 1279 | 112 | 48 | 24 | 24 | 48 |
| ¾ cup granulated Splenda | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 ounces unsweetened bakers chocolate | 371 | 30.34 | 16.48 | 9.6 | 6.88 | 8.31 |
| 2 large eggs | 143 | 9.51 | 0.72 | 0 | 0.72 | 12.56 |
| 1 tablespoon orange zest | 6 | 0.01 | 1.5 | 0.6 | 0.9 | 0.09 |
| 1 tablespoon fresh squeezed orange juice | 7 | 0.03 | 1.62 | 0 | 1.62 | 0.11 |
| 1 teaspoon orange extract | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| 1 teaspoon vanilla extract | 12 | 0 | 0.53 | 0 | 0.53 | 0 |
| ¾ teaspoon baking powder | 2 | 0 | 0.96 | 0 | 0.96 | 0 |
| ½ teaspoon baking soda | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 2545 | 232.51 | 70.4 | 34.2 | 36.2 | 69.91 |
| Per Serving(/16) | 159.06 | 14.53 | 4.4 | 2.14 | 2.26 | 4.37 |
Keto Orange & Chocolate Chunk Cookies
Ingredients
- 7 tablespoon butter
- 2 cups almond flour
- ¾ cup granulated Splenda
- 2 ounces unsweetened bakers chocolate
- 2 large eggs
- 1 tablespoon orange zest
- 1 tablespoon fresh squeezed orange juice
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- In a small mixing bowl, combine the almond flour, baking soda, baking powder, salt and granulated sweetener.
- Melt butter in the microwave and set aside.
- Zest your orange and squeeze one half of it to give you the 1 Tbsp. juice.
- Chop your chocolate up into chunks.
- In a bowl, mix together your butter, orange juice, orange zest, orange extract, and vanilla extract.
- In a separate container, scramble 2 large eggs.
- Slowly combine your dry ingredients into your wet ingredients (not including eggs). Once they are combined, add your chocolate.
- Add the eggs and fold the chocolate into the mixture. It should glisten with moisture once everything is mixed well.
- Preheat oven to 350F
- On a baking sheet, create a large rectangle with the dough.
- Cut your dough up into even rectangles. You should get 16 cookies out of this. Make sure they aren't touching on the cookie sheet.
- Bake for 20-22 minutes at 350F or until they're golden brown.
- Let them cool for 10 minutes, and they're ready to be eaten!
