Avocado Fudge Cookie
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 34.0
- Total Fat: 2.3 g
- Cholesterol: 17.9 mg
- Sodium: 31.7 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.9 g
- Protein: 1.4 g
View full nutritional breakdown of Avocado Fudge Cookie calories by ingredient
Submitted by: CYBRSLUG
Introduction
A rich chocolaty Keto friendly cookie. A rich chocolaty Keto friendly cookie.Number of Servings: 12
Ingredients
-
3.33 oz AVACADO
4 gram Xyla/Xylitol Natural Sweetener (1 tsp = 4 grams) (by AUSTINLOSER)
8 tbsp Cocoa - Saco Premium (by 7TOCUDDLE)
1 serving 1 Large Brown Egg
.5 tsp Baking Powder
.25 tsp Pink Himalayan Sea Salt (Evolution Salt Co) (by TAMMAGDALENO)
Directions
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
Dice the avocado in the peel and add to a large mixing bowl. Mash using a fork as much as possible.
Add the egg, erythritol, stevia, and salt and combine using a hand mixer until uniform in consistency.
Add the cocoa, coconut flakes and baking powder and combine once more.
Using a cookie scooper, scoop out 9 cookies onto the baking sheet. Using a spoon or your finger, spread the cookies out to your desired size preference.
Optional: Top with lilys chocolate chips or shaved bakers chocolate. Bake for 10-12 minutes, until firm.
Allow to cool for five minutes prior to handling.
Best stored in a zip top bag in the fridge up to one week. Enjoy
Serving Size: 1 cookie
Number of Servings: 12
Recipe submitted by SparkPeople user CYBRSLUG.
Dice the avocado in the peel and add to a large mixing bowl. Mash using a fork as much as possible.
Add the egg, erythritol, stevia, and salt and combine using a hand mixer until uniform in consistency.
Add the cocoa, coconut flakes and baking powder and combine once more.
Using a cookie scooper, scoop out 9 cookies onto the baking sheet. Using a spoon or your finger, spread the cookies out to your desired size preference.
Optional: Top with lilys chocolate chips or shaved bakers chocolate. Bake for 10-12 minutes, until firm.
Allow to cool for five minutes prior to handling.
Best stored in a zip top bag in the fridge up to one week. Enjoy
Serving Size: 1 cookie
Number of Servings: 12
Recipe submitted by SparkPeople user CYBRSLUG.
