1 cup almond flour
2 tbsp coconut flour
1 tsp baking powder
3 tbsp monk fruit sweetener
¼ cup melted coconut oil
1 tsp almond extract
¾ cup coarsely ground almonds
2 keto cups
-Whisk together almond flour, coconut flour, baking powder, monk fruit sweetener.
-With a rubber spatula, mix in oil, extract and eggs.
-Scoop out into 1-1½ inch balls and roll around in the ground almonds.
-Place on baking sheet and press your finger into each, creating a “well” into center of each ball of dough.
-Bake at 350 for 12 minutes.
-While cookies are cooling, melt two keto cups.
-Once the cookies have completely cooled, spoon some melted keto cups into the “wells” of each cookie. Carefully transfer to freezer for about 10 minutes so the chocolate sets up.