A recipe for keto Mexican hot chocolate cookies. They are the perfect blend of chocolate, cinnamon and cayenne pepper. Rich in traditional Mexican flavors and easy to duplicate.
Hola amigos! Today, I thought I would share my Tasty Mexican Hot Chocolate Cookies with you. Ok so I can’t exactly hand you a cookie but I am giving you an fabulous recipe. If you enjoy chocolate and spices you’re going to love this cookie.
I had been toying with the idea of a keto cookie that reminds us of Mexican hot chocolate. If you are not familiar with Mexican hot chocolate, the addition of cinnamon and cayenne pepper gives a regular hot chocolate a major taste boost.
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What’s neat about these low carb Mexican hot chocolate cookies is that by adding the spices cinnamon and cayenne pepper you are simultaneously also raising your metabolism. Now If that’s not a reason to enjoy this cookie, I don’t know what is.
Metabolic Benefits Of Spices
In my constant quest to improve my health I’ve learned how It important it is that we add a variety of spices to our diet to ensure we are getting micro nutrients.
Which is why I am always looking for creative ways to add more spice to the foods I eat.
This recipe for Keto Mexican Hot Chocolate Cookies produces a very rich chocolate cookie packed with spices. You can however adjust the spices to your own preferences.
I sure hope you will give this simple yet delicious recipe a try. Please stop by and tell us your thoughts if you do. I always look forward to your feedback.
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Reach out to us with your questions regarding Keto//OS. We are here to assist you on your journey to wellness and would love to help you get started.
How about I also share with you my recipe for Mexican Hot Chocolate Fat Bombs? This recipe uses a packet of Keto//OS MAX Swiss Cacao making it a very powerful and tasty fat bomb unlike anything you have ever had.
Keto Mexican Hot Chocolate Cookies
Yields 48 cookies
A rich low carb Mexican chocolate spice cookie. The perfect combination of chocolate and spices for when you are wanting a delicious treat on your low carb keto diet.
15 minPrep Time
10 minCook Time
25 minTotal Time
- 8 ounces of unsweetened chocolate baking squares
- 4 ounces of sugar free chocolate chips (1/2 cup) (I use Lily’s Stevia sweetened)
- ½ cup of butter (1 stick)
- 4 eggs whole eggs
- 1 teaspoon of vanilla extract
- 2 teaspoon baking powder
- ¼ sea salt
- 2 teaspoons of cinnamon powder
- ¼ teaspoon of ground cayenne pepper
- ¼ teaspoon of black pepper
- 1 1/4 cup of almond flour finely milled
- 2 cup sugar substitute (I use Swerve)
- Pre-heat oven to 325 degrees and line your cookie sheet with parchment paper or lightly grease your pan.
- Melt the 8 ounces unsweetened chocolate baking squares and 4 ounces (1/2 cup) of sugar-free chocolate chips with the ½ cup of butter until fully melted and combined on low heat in a double boiler.
- In a separate bowl mix the almond flour, baking powder, sea salt, and spices and set aside.
- Now to the cooled chocolate and butter mixture add the 4 eggs, vanilla, sugar substitute and mix well.
- To this batter add the dry ingredients in the separate bowl and stir until just combined.
- Fold into the batter the 3/4 cup of sugar-free chocolate chips until combined.
- Place spoonfuls of the chilled dough on the parchment lined cookie sheets and bake for about 10 minutes. Note: Don’t over bake this cookie to make sure it has the right consistency of chewy inside and crispy outside.
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