These are big keto cookies: almond and coconut flour, frozen berries, and a lot of chocolate through the dough. You cream cold butter with the sweeteners, chill the dough for 15 minutes, roll 120g balls, and bake for about 8 minutes at 210°C. They come out dry with a duller finish on top and still soft, almost underdone, in the middle.
Two pairings work here. White chocolate with raspberries, or milk chocolate with strawberries. We make them at home most weeks with our little boy, which tells you how simple the method is once the dough is in the fridge.
What you’ll need
- 230g COLD unsalted butter cut into small cubes
- 150g brown sweetener
- 100g erythritol
- 2 large eggs
- 2 tsp vanilla extract
- 1.5 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp salt
- 71g coconut flour
- 210g almond flour
- 250g white or milk keto chocolate
- 180g frozen raspberries or strawberries
- 11g desiccated raspberries or strawberries
Method
- Preheat the oven to 210°C. Line 2 baking sheets with parchment paper or silicone liners and set aside.
- In the bowl of a stand mixer, cream together the butter and both sugars with the paddle attachment on low speed for 30 seconds. Increase to medium and beat for another 30 seconds, then increase to high for a last 30 seconds. The mixture should be light and fluffy. Beat in the eggs, one at a time, scraping down the sides of the bowl with a spatula as needed, followed by the vanilla.
- Add the xanthan gum, baking soda, salt, coconut flour and almond flour and mix on low speed until just incorporated. Add the chocolate and berries (white chocolate and raspberries, or milk chocolate and strawberries) and mix until just combined. Refrigerate the dough for 15 minutes.
- Make balls of about 120g.
- Bake for approximately 8 minutes, one sheet at a time on the middle rack of the oven. The cookies should look cooked, dry and duller in finish on the outside, while still looking soft and underdone on the inside.
- Allow the cookies to cool completely on the baking sheet, about 30 minutes, before moving them to a wire rack or storing.
A couple of tips
- Keep the butter cold. It goes into the mixer straight from the fridge, cut into small cubes, and comes up light and fluffy over three 30-second stages.
- Judge them by the finish, not the timer. Out of the oven they should look dry and dull on the outside and soft, almost underdone, in the middle.
- Leave them on the sheet. They need about 30 minutes to cool completely before they move to a rack. At 120g a cookie, they are too soft to lift before that.
Ours are baked fresh in-house every day. If you’re in Budapest or Bucharest, come and grab one warm — walk-ins only. #webelieveinhandmade
