Chocolate keto cookies
One cookie comes out to be approximately 76 Calories.

Fat: 6.1 g (of which Saturated: 1.8 g, MUFA’s: 3.2 g),
Total Carbs: 4.7 g,
Fiber: 3.4 g,
Net Carbs: 1.3 g,
Protein: 2.2 g

    Servings Prep Time
    40cookies 15minutes
    Cook Time
    20minutes
    Servings Prep Time
    40cookies 15minutes
    Cook Time
    20minutes
    Ingredients
    Wet ingredients
    Dry ingredients
    Instructions
    1. Preheat the oven to 360°F (180°C). Line the bottom of a baking pan with parchment paper.

      Combine Sukrin gold IMO syrup, vanilla extract , orange oil, cacao butter, and rum in a medium-size pot. While stirring, heat the mixture on medium-high just until melted. Set aside and let cool.

      In a small bowl, whisk the eggs lightly.
    2. In a big bowl, combine all the dry ingredients. Make sure to sift the coconut flour and cacao powder. Use any of the spices listed in the ingredients that you can get a hold of.
    3. Pour the eggs into the dry mix and incorporate. Finally, pour in the syrup mix and knead well. Use your hands if needed.

      Not listed in the ingredients: If you wish, mix in some chocolate chips.
    4. Wetting your hands as you go, form 40 balls (in two batches) and place each onto the baking pan. Using a wet fork, press down on each of the balls to form cookies. Bake for 20 minutes.

      Not listed in the ingredients: If you wish, add a nut of choice to each cookie before baking. I love adding roasted hazelnuts!