Keto Chocolate Truffle Chunk Cookies Recipe

Name: Keto Chocolate Truffle Chunk Cookies
Prep time: 15M
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 2 flaxseed meal Bob's Red Mill; 2 tap water FNDDS; 0.25 butter, unsalted USDA; 3 Swerve sweetener, brown; 1 cream cheese USDA; 1 truvia, sweet completed granulated sweetener; 1 vanilla extract USDA; 0.75 almond flour, super finely ground, gluten free King Arthur Flour; 1 coconut flour, finely ground, organic King Arthur Flour; 0.25 baking soda USDA; 0.25 cinnamon, ground USDA; 0.125 table salt USDA; 0.25 almonds, sliced USDA; 5 Atkins Endulge Milk Chocolate Truffles

1.7g
Net Atkins Count ^TM

Prep Time: 15 Minutes
Style:American
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

2.5g

Protein

11.1g

Fat

2.2g

Fiber

117.5cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

2 tsp flaxseed meal Bob's Red Mill
2 tsp tap water FNDDS
0 1/4 cup butter, unsalted USDA
3 tbsp Swerve sweetener, brown
1 Tbsp cream cheese USDA
1 tbsp truvia, sweet completed granulated sweetener
1 tsp vanilla extract USDA
0 3/4 cup almond flour, super finely ground, gluten free King Arthur Flour
1 Tbsp coconut flour, finely ground, organic King Arthur Flour
0 1/4 tsp baking soda USDA
0 1/4 tsp cinnamon, ground USDA
0 1/8 tsp table salt USDA
0 1/4 cup almonds, sliced USDA
5 truffles Atkins Endulge Milk Chocolate Truffles

DIRECTIONS

Heat oven to 350°F, and prepare a baking pan with parchment paper.
In a small bowl, combine flaxseed meal and water. Set aside for at least 5 minutes.
In a medium bowl, use an electric hand mixer to cream together room temperature butter, brown sweetener, room temperature cream cheese, and granulated sweetener until lightened and well combined, about 3 minutes. Add flaxseed mixture and vanilla, mixing on medium until very well mixed.
In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt. Add to the wet ingredients, mixing on low until smooth and thick. Fold in sliced almonds and chopped truffles until evenly distributed.
Use a 1 ounce cookie scoop (2 tablespoons) to form 12 cookies on the prepared baking sheet. Gently flatten and form into round cookies. Bake for 10- 13 minutes, until edges are browned watching closely in the last 5 minutes to ensure they don’t burn. Allow to cool for 5 minutes on the pan, then remove to a cooling rack. These cookies are pretty crumbly until fully cooled. One cookie as described is one serving.

Cooking Tip

This baking recipe was developed at high elevation. If you find your cupcakes don’t rise as expected, or take way longer to fully bake, this is the reason why. At lower elevations, try reducing the oven to 325°F and extend the baking time by 10-15 minutes. If you find the cookies do not rise, try adding another 1/8 teaspoon baking powder and decrease the amount of water by a teaspoon. These are a few options to try, and may need to be further explored if you are at a very low elevation.