Description
Rice Krispie Chocolate Chip Cookies are a must-try treat!
Ingredients
Scale
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup erythritol or your preferred keto sweetener
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup sugar-free chocolate chips
- 1 cup keto-friendly Rice Krispies (such as ‘Keto Crunch’ or similar)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, shredded coconut, cocoa powder, baking soda, and salt. Mix well.
- In another bowl, cream together the softened butter and erythritol until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully incorporated.
- Fold in the sugar-free chocolate chips and keto-friendly Rice Krispies until evenly distributed.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly firm.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added crunch, consider mixing in chopped nuts like pecans or walnuts.
- You can also drizzle melted sugar-free chocolate over the cooled cookies for an extra treat.
- Serve with pork rinds or celery sticks for a fun snack pairing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 0g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Rice Krispie Chocolate Chip Cookies, keto cookies, sugar-free cookies