Boy, do I have a treat for you with these Keto Mexican Hot Chocolate Cookies. They are the perfect blend of chocolate, cinnamon, black pepper, with a dash of cayenne to make them intriguing.
These cookies are also known as Mexican hot chocolate snickerdoodles cookies. Rich in flavors yet low in carbs, this keto chocolate cookie gives you the perfect little keto snack.
It’s that time of year when this girl has cookies all the time on her mind. So it’s no wonder, I would gravitate to sharing yet another keto cookie recipe for you all to enjoy.
My recipe for low carb Mexican hot chocolate cookies makes a fabulous addition to your holiday cookie platter.
If you’re a fan of chocolate and spices you’re going to love these Keto-friendly Hot Chocolate Cookies.
I have always loved combining the flavors of chocolate and cinnamon together. So it’s no surprise that I was toying with the idea of a keto Mexican dessert that imparts the flavors I tend to gravitate to.
You should know that I have a complete list of Keto Cookies that as a fan of cookies I encourage you to also visit. In case you don’t know I also have a complete list of Keto Tex Mex Recipes that I recommend for anyone who loves some extra spice in their food.
Keto Mexican Hot Chocolate Cookies
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.
Think of these as keto chocolate cookies with a little Mexican twist. The spices of cinnamon and cayenne are not overwhelming. They simply enhance the chocolate flavor in these keto cookies.
The best way I can describe these cookies is that they have the richness of a brownie with the texture of a cookie and the flavor of Mexican hot chocolate.
You’re basically getting three delicious treats in one with these sugar-free hot chocolate cookies.
How To Make Keto Mexican Hot Chocolate Cookies
To make these low carb Mexican hot chocolate cookies you are going to need a double boiler. Don’t own a double-boiler? No problem neither do I.
Disclosure: Some of the links below are affiliate links, meaning at no additional cost to you, I will earn a commission if you click through and make a purchase.
What you want is a bowl that is large enough to sit on top of the pan of boiling water without the water touching the glass mixing bowl.
I’m not much of a gadget girl myself. But if you are looking to purchase one this double-boiler seems to have great reviews.
Once the water in your double-boiler begins to boil, you can lower the temperature to a medium-low setting. Then add the baking chocolate, sugar-free chocolate chips, and butter into the bowl and allow everything to melt.
Gently stir your chocolate and butter mixture until all the ingredients are fully melted and incorporated.
Once everything melts take the bowl off the pan of boiling water and set on the counter. Allow this mixture to cool. It will take about 15-20 minutes to do so.
Next in a separate bowl combine the almond flour, baking powder, sea salt, and spices and set aside. Now’s the time to adjust your spices if you prefer a less spicy Mexican hot chocolate cookie.
By now your chocolate butter mixture is cool enough and you can begin to add the eggs one at a time using an electric beater
Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. It’s why it’s a great all-natural sugar-substitute and has zero calories and zero glycemic index.
I’m also partial to Swerve an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives or flavors.
Swerve is the name brand of Erythritol it’s unlike other sugar alcohols because it has a 0 % impact on blood sugar.
You could also use the stevia and erythritol-based brand Pyure for most of my baked goods.
But if using Pyure you will want to use 1/2 the amount called for in this recipe since it’s much sweeter. However, stevia and chocolate don’t always play nice and can intensify the aftertaste of stevia.
The only folks who get this combo right in my book are Lily’s chocolate that is sweetened with chocolate. Honestly, I don’t know how they do it.
Lastly, if you can easily find a more natural sugar substitute you can also use Splenda with great success.
You will want to use the Splenda that has a bulking agent. It’s the one that comes in larger bags. I don’t recommend Splenda Bake because it’s actually half sugar half sucralose product and will be too high in carbs to be allowed while doing a ketogenic diet.
After you’ve added the eggs and sweetener it’s time to add the dry ingredients you set aside earlier. Try not to over mix the cookie dough at this point. You simply want everything to be combined. I use my spatula to fold in the dry ingredients.
Now that the Keto Mexican Hot Chocolate Cookie dough is prepared it’s important to allow the dough to chill in the refrigerator for a minimum of an hour.
The dough needs to be cold before baking. Doing so will ensure that the cookies do not spread and that they have the right consistency.
Metabolic Benefits Of Spices
What’s neat about these Keto Mexican Hot Chocolate Cookies is that by adding the spices cinnamon and pepper you are also giving your metabolism a little boost.
It’s a little known fact that spices help raise your metabolism. The capsaicin’s heat potential acts as a thermogenic agent that can temporarily increase your body’s ability to burn fat.
Now If that’s not a reason to say yes to these keto chocolate cookies, I don’t know what is?
In my quest to improve my health, I’ve learned how important it is that we add a variety of spices to our diet to ensure we are getting enough micronutrients. So it’s nice to know I can do so with a little treat.
This recipe produces a very rich chocolate cookie packed with spices. Remember however that you can adjust the spices to your own preferences.
I sure hope you will give this keto cookie recipe a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.
Join Our Jesus And Keto Movement
If there is one thing I particularly proud of sharing it’s how we combine our Christian faith with the keto diet. It’s what has allowed us to do this as a lifestyle and see long-lasting results.
In case you don’t know, Randy and I came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
Randy had been a diabetic for over 15 years and he was dealing with the consequences of this disease. I was a survivor of the Guillan Barre Syndrome and was fighting fibromyalgia and chronic sciatica.
To say we needed God’s intervention is putting it mildly. When we followed the Holy Spirit’s prompting to we got on the path to real transformation.
Knowing firsthand the benefits of this decision we have created a closed Christian group that is using the keto diet to transform their lives. I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
The testimonies coming out of our Fittoservegroup is what motivates us to continue to share what we’ve learned.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Note that once you click the link you will be prompted to answer a few questions that ensure that you understand what this group stands for.
Perfect Keto Hack!
Look arming yourself with keto recipes is undeniably key in doing this diet long enough to see it’s many benefits. But even with the best low carb ketogenic recipes sometimes additional help is needed.
This is when we also encourage you to have the right keto supplements to help you get and stay in ketosis. Because when you have the right tools the keto diet becomes easier.
Perhaps you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO’s bundle to assist you. It’s a great way to see the benefits sooner rather than later.
You’ll learn how to elevate your ketones naturally enter into ketosis more quickly. Being at a deeper level of ketosis will help reduce your appetite, carb cravings, and give you lasting energy. These are the things you want to see happen as they make this diet sustainable and it’s why we recommend them.
Make sure you also pick up your free Start-Up Guide to the Ketosis Diet.
Wondering which foods you should avoid when doing Keto? This Keto Food Guide will assist you in doing the Keto Diet correctly.
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- 8 ounces of unsweetened chocolate baking squares
- 8 ounces of sugar free chocolate chips divided
- ½ cup of unsalted butter
- 4 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 1/2 cups of almond flour finely milled
- 2 cup sugar substitute
- Pre-heat oven to 350 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 using a double boiler. Reserve the other 1/2 cup of sugar-free chocolate chips to stir into the dough.
- Continue to stir the mixture over the double boiler until completely melted and mixed. Set aside to cool slightly.
- In a separate bowl combine the sifted almond flour, reserved 1/2 cup of sugar-free chocolate chips, baking powder, sea salt, and spices and set aside.
- Now to the cooled chocolate and butter mixture add the 4 eggs beating one at a time.
- To this mixture add the vanilla extract, and sugar substitute.
- To wet batter add the dry ingredients and stir with a spatula until just combined.
- Chill the cookie dough for one hour in the fridge before baking.
- Place spoonfuls of the chilled dough onto the parchment lined cookie sheets and bake for about 10 minutes. Note: Don’t over bake these cookies to ensure they have the right consistency of chewy inside and crispy on the outside.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 160 Total Fat: 6.4g Saturated Fat: 3.9g Carbohydrates: 5.0g Net Carbohydrates: 4.1g Fiber: 1.1g Sugar: 0.3g Protein: 1.9g