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.
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
cookies
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- 10 g Coconut Oil
- 22 g Butter, European
- 10 g Sour Cream
- 1 g Vanilla Extract
- 45 g Eggs, mixed well
- 5 g salt Sprinkle salt on the eggs
- 22 g Pecan nuts Ground in a blender
- 1 g Truvia
- .5 g Ground Cinnamon
- .1 g Baking Powder
- 5.5 g Lily's Dark Chocolate Melted onto each baked cookie in the microwave
Ingredients
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- Preheat oven to 400° degrees. Measure all ingredients on a digital gram scale. Melt the butter and the coconut oil in the microwave. Mix eggs well with a hand mixer. Add remaining wet ingredients to the bowl. Combine dry ingredients together until well mixed. Mix all ingredients together. Divide the batter into silicone baking cups.
- Bake for 15 minutes at 400° degrees. Let cool on a plate. If batch cooking, place pecan cookies into ziplock bags and freeze for up to 3 months.
- Place 2 square pieces of Lily's dark chocolate on each pecan cookie.
- Microwave for 30 to 60 seconds, until melted. Spread evenly over cookie. Refrigerate till hardened.
These are the perfect sized silicone molds for the pecan cookies.
