Keto Magic Cookies
Directions
- 1Preheat oven to 350°F.
- 2Add four large egg yolks to a medium-sized bowl.
- 3Add 1 tablespoon (14g) of softened butter to the bowl.
- 4Add 3.5 tablespoons (50g) of melted coconut oil to the bowl.
- 5Whisk all ingredients together until combined.
- 6Add 1/3 of a cup (50g) of confectioners Swerve to the bowl and combine.
- 7Add 1 cup (100g) of unsweetened coconut flakes to the bowl.
- 8Add a heaping 1/3 of a cup (45g) of crushed pecans to the bowl.
- 9Add a heaping 1/3 of a cup (45g) of crushed walnuts to the bowl.
- 10Add 2/3 of a cup (100g) of keto chocolate chips to the bowl.
- 11Use a spatula to mix all ingredients until well combined.
- 12Refrigerate the keto magic cookie dough for 30 to 45 minutes to allow it to set.
- 13Use a cookie scoop or tablespoon to add balls of dough to a baking sheet lined with parchment paper, arranging them in four rows of three cookies.
- 14Bake in the preheated oven for about 8 to 10 minutes, or until golden brown.
- 15Remove cookies from the oven and let them cool down on the tray.
- 16Once cooled and set, move the cookies off the tray onto a plate to serve.
Ingredients
- 4 large egg yolks
- 1 Tbsp softened butter
- 3.5 Tbsp melted coconut oil
- 0.33 Cup confectioners Swerve
- 1 Cup unsweetened coconut flakes
- 0.33 Cup crushed pecans
- 0.33 Cup crushed walnuts
- 0.66 Cup keto chocolate chips
Equipment
ovenmedium-sized bowlwhiskspatularefrigeratorcookie scoopbaking sheetparchment paper
Tips
- Use 1 cup (100g) of coconut flakes, as there was a slight misstatement in the video regarding the cup measurement, but the gram measurement is correct.
- You can use a combination of different keto chocolate chips, such as semi-sweetened and salted caramel.
- If you don't have a cookie scoop, you can use a tablespoon.
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