This is our families absolute favorite recipe! We have been eating chocolate covered pecan cookies for breakfast every morning for over two years now. This recipe is copied from the Keto Cookbook by Laura Cramp and Dawn Marie Martenz with one addition, Lily’s dark chocolate. I melt two squares of chocolate on each cookie in the microwave, spread evenly with a butter knife and refrigerate for an hour or so until hardened. Delicious!
As always these cookies are low-carb, sugar-free and gluten-free and very high in fat with a 4 : 1 ratio. They are packed with healthy ingredients and are supercharged with taste. We don’t think of them as a treat, but as a normal tasty meal. Enjoy!
This is also a great recipe to batch cook in large quantities. Multiply the ingredients and freeze for up to 3 months.