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Low Carb Mexican Hot Chocolate Cookies

Low Carb Mexican Hot Chocolate Cookies

This makes a total of 15 servings of Mexican Hot Chocolate Cookies. Each serving comes out to be 134.33 Calories, 12.42g Fats, 1.41g Net Carbs, and 3.13g Protein.
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Ingredients
  

  • ¾ cup coconut flour
  • ½ cup coconut oil
  • 3 tablespoons salted butter
  • 4 large eggs
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • 8 tablespoons unsweetened cocoa powder
  • ½ cup Splenda
  • 1 ½ teaspoons chili powder
  • 2 ½ teaspoons cinnamon
  • ½ teaspoon cayenne pepper

Instructions
 

  • Preheat your oven to 350. In a mixing bowl, get your coconut flour in there.
  • Add your cocoa powder, chili powder, cayenne pepper, salt, and splenda (save just a little bit). Mix it all together.
  • In a microwave safe container, get your coconut oil and butter inside. Put it in the microwave for 10-15 seconds to get it liquefied.
  • Add your eggs and vanilla to the mixture and scramble them well.
  • Add your butter mixture to the dry ingredients.
  • Mix this well, so that the liquid completely soaks into the dry ingredients.
  • On a sprayed down pan, form the dough into cookies with your hand.
  • Bake for 12-15 minutes. They will be a little bit soft when you take them out.
  • Let them cool off for a bit, and eat away!