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Keto Chocolate-Dipped Almond Wafer Cookies
Welcome to your new go-to cookie recipe! Delicate yet sturdy, they’re crispy, crunchy, nutty, and chocolatey. Plus, they’re so easy to make, once you whip up a few batches, you won’t need the recipe again. Store cookies in an airtight container at room temperature for four days.
Servings: 12 One Serving: 2 cookies
Ingredients
- 2 large egg whites, at room temperature
- 3/4 cup powdered erythritol-based sweetener, sifted (like Swerve)
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- sea salt
- 3 cups (10 1/2) ounces sliced almonds, blanched or natural
- 3 oz bar of sugar-free dark chocolate, chopped (like Lily’s)
- 2 tsp melted coconut oil
- flaky sea salt, for garnish (optional)
Some emerging research suggests that erythritol might increase the risk of blood clots, but more studies are needed to confirm this potential link. Whether you decide to use erythritol or not, remember that all sweeteners should be consumed in moderation, and your keto diet should primarily focus on nutritious whole foods. Learn more: Erythritol Explored: Weighing the Pros and Cons.
Instructions
- Preheat oven to 350°F (175°C). Adjust 2 racks to the center of the oven. Line 2 rimmed baking sheets with silicone mats or parchment paper coated with cooking spray.
- In a large bowl, whisk the egg whites until lightened and frothy, a few seconds. Add the powdered sweetener, vanilla and almond extracts, and 1/8 teaspoon salt. Whisk just until the sugar has dissolved and the texture is like a thin mayonnaise, 2 to 3 minutes. Fold in the almonds to coat.
- Drop tablespoon-sized mounds of the almond mixture 1 1/2 inches apart on the prepared baking sheets. Use a spoon to flatter each mound to about 2 inch rounds without creating gaps between the sliced almonds.
- Bake until light golden brown, 10 to 13 minutes.
- Cool the cookies on the sheets for 1 minute; then slide the silicone mat with the cookies onto cooling racks or the countertop to cool completely, 20 to 30 minutes.
- In a microwave-safe bowl, combine the chopped chocolate and coconut oil, then microwave for 20 seconds to melt. Stir or microwave for another 10 seconds if not melted. Stir until smooth and glossy.
- Set out a piece of parchment paper on a clean surface. Dip one end of each cookie into the melted chocolate, then place it on the parchment paper, sprinkle with flaky sea salt, and let set, 30 to 40 minutes. Enjoy!
Nutritional Information - Macros
- 108 Calories
- 9 g Fat
- 3 g Protein
- 3 g Total Carbs
- 1 g Fiber
- 2 g Net Carbs