Welcome in the middle of nowhere

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

Ingredients

• 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

Steps

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

~ 30 Servings ~ Time 1h ~ 5 days in the fridge ~

Ingredients

• 6 large eggs
• 400 gr coconut cream
• 75 gr coconut flour
• 150 gr crushed frozen raspberries
• 30 hazelnut crushed
• 2 tbsp Psyllium husk
• 1 tbsp coconut nectar
• 1 tsp vanilla extract
• 1 tsp baking powder

Steps

1. Preheat the oven @ 180C.
2. Mix the eggs, coconut cream, coconut flour, psyllium husk, hazelnut crushed coconut nectar vanilla baking powder mix well ’til no lump. Let sit 15 min.
3. Add the crushed frozen raspberries mix well.
4. Dispatch in 30 servings on a baking tray.
5. Bake in oven for 15-20 min ’til golden.

Tools and time

• Preparation time : 1 hour

Nutritional data

~ 30 Servings ~ Time 1h ~ 5 days in the fridge ~

Ingredients

• 6 large eggs
• 400 gr coconut cream
• 75 gr coconut flour
• 120 gr lindt 70% chocolate shredded
• 30 hazelnut crushed
• 2 tbsp Psyllium husk
• 1 tbsp coconut nectar
• 1 tsp vanilla extract
• 1 tsp baking powder

Steps

1. Preheat the oven @ 180C.
2. Mix the eggs, coconut cream, coconut flour, psyllium husk, hazelnut crushed coconut nectar vanilla baking powder mix well ’til no lump. Let sit 15 min.
3. Add the shredded chocolate mix well.
4. Dispatch in 30 servings on a baking tray.
5. Bake in oven for 15-20 min ’til golden.

Tools and time

• Preparation time : 1 hour

Nutritional data