~ 60 Servings ~ Time 1-2h ~ waffle maker ~ 4 days in the fridge ~


  • 4 large eggs
  • 1 cup coconut oil
  • 1/2 cup cocoa powder
  • 120 gr coconut flour
  • 100 gr lindt 85% chocolate
  • 90 gr nuts Pecan or crushed hazelnut
  • 30 gr coconut nectar
  • 2 tsp vanilla extract


  1. Preheat the oven @ 180C.
  2. Melt the coconut oil and mix it with the eggs add the coconut nectar mix well.
  3. Add the vanilla extract and cocoa powder mix well.
  4. Add the coconut flour and process well, to eradicate lump if too many, pass the mix through a strainer.
  5. Place the dought in a plastic foil and optionally in the fridge an hour if too runny.
  6. use 2 sheet of parchment paper and roll the dought until it’s 1/2 cm thick.
  7. Use a cookie cutter  (5 cm diameter) to shape the cookies, repeat ’til there is no dought left.
  8. place the cookies on a baking tray and in the oven, bake for 10-12 min. Remove from the oven let cool down.
  9. Melt the chocolate in water bath, pour a little on a cookie and press a pecan nut or crushed hazelnuts on top. Do all cookie and cool down in the fridge.

Tools and time

  • Preparation time : 1 hour
  • possibly easier in a food processor like kitchen aid.


Nutritional data

Original recipe @ Keto Chocolate & Pecan Cookies