I’ve been making a lot of sweets lately, and I am starting to get tired of them. Weird huh? I guess I have no sweet tooth anymore, I much prefer the savory side of things.
I wanted to make something different, and stumbled on a recipe for some spicy cookies. Sounded good to me, as I know chocolate and spice can pair up really well together – let’s just say these Mexican hot chocolate cookies turned out great. I was really pleased with them, despite my recent grudges with coconut flour.
The Preparation
- 3/4 cup coconut flour
- 8 tablespoons unsweetened dark cocoa powder
- 1 1/2 teaspoons chili powder
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/2 cup stevia/erythritol blend, such as Swerve
- 1/2 cup coconut oil
- 3 tablespoons butter, salted
- 4 large egg
- 2 teaspoons vanilla extract
The Execution
1. Preheat your oven to 350°F. In a mixing bowl, get your coconut flour in there.
2. Add your cocoa powder, chili powder, cayenne pepper, salt, and splenda (save just a little bit). Mix it all together.
3. In a microwave safe container, get your coconut oil and butter inside. Put it in the microwave for 10-15 seconds to get it liquified.
4. Add your eggs and vanilla to the mixture and scramble them well.
5. Add your butter mixture to the dry ingredients.
6. Mix this well, so that the liquid completely soaks into the dry ingredients.
7. Knead it together if you have to, I like to use my hands.
8. On a sprayed down pan, form the dough into cookies with your hand. I tried to roll the dough out but it crumbled into pieces.
9. Bake for 12-15 minutes. They will be a little bit soft when you take them out.
10. Let them cool off for a bit, and eat away! I ate them with some low carb calorie countdown (milk substitute).
This makes a total of 15 servings of Low-Carb Mexican Hot Chocolate Cookies. Each serving comes out to be 136 calories, 12g fats, 1.7g net carbs, and 3.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3/4 cup coconut flour | 240 | 14 | 40 | 28 | 12 | 12 |
| 8 tablespoon unsweetened dark cocoa powder | 160 | 4 | 24 | 16 | 8 | 8 |
| 1 1/2 teaspoon chili powder | 11 | 0.6 | 2 | 1.4 | 0.6 | 0.5 |
| 2 1/2 teaspoon ground cinnamon | 16 | 0.1 | 5.2 | 3.5 | 1.8 | 0.3 |
| 1/2 teaspoon cayenne pepper | 3 | 0.2 | 0.5 | 0.2 | 0.3 | 0.1 |
| 1/4 teaspoon salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup stevia/erythritol blend | 19 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup coconut oil | 972 | 108 | 0 | 0 | 0 | 0 |
| 3 tablespoon butter | 305 | 34.5 | 0 | 0 | 0 | 0.4 |
| 4 large egg | 315 | 20.9 | 1.6 | 0 | 1.6 | 27.6 |
| 2 teaspoon vanilla extract | 25 | 0 | 1.1 | 0 | 1.1 | 0 |
| Totals | 2066 | 182.2 | 74.5 | 49.1 | 25.4 | 48.9 |
| Per Serving (/15) | 138 | 12.1 | 5 | 3.3 | 1.7 | 3.3 |
Low-Carb Mexican Hot Chocolate Cookies
Ingredients
- ¾ cup coconut flour
- 8 tablespoon unsweetened dark cocoa powder
- 1 ½ teaspoon chili powder
- 2 ½ teaspoon ground cinnamon
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- ½ cup stevia/erythritol blend such as Swerve
- ½ cup coconut oil
- 3 tablespoon butter salted
- 4 large egg
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Add the coconut flour to a mixing bowl.
- Add cocoa powder, chili powder, cinnamon, cayenne pepper, salt, and sweetener (save just a little bit for later). Mix it all together.
- In a microwave-safe container, add the coconut oil and butter inside. Place in the microwave for 10–15 seconds until melted.
- Add the eggs and vanilla to the butter mixture and whisk until well combined.
- Add the butter and egg mixture to the dry ingredients.
- Mix well, allowing the liquid to completely soak into the dry ingredients. Knead the mixture together into a dough.
- Form the dough into cookies and place on a lightly greased or parchment lined baking sheet.
- Bake for 12–15 minutes. The cookies will be slightly soft when taken out. Let cool for a few minutes before eating. Enjoy!
