Keto Hot Chocolate Cookies – All Day I Dream About Food

Keto Baking Developments

Keto and low carb products have come a long way since I started this journey. We have so many more choices than we used to. That goes for the basics like keto flours and sweeteners, which are so much more readily available than they used to be.

But it particularly applies to the fun touches, like sugar-free sprinkles, candies, and chocolate. And marshmallows! Keto marshmallows that aren’t full of maltitol or aspertame? This is an exciting development, believe me!

ChocZero is definitely an innovator in the keto space, making everything from chocolate and peanut butter cups to jams and spreads. And now marshmallows!

Ingredients you need

• Almond flour: I use good, fine almond flour like Bob’s Red Mill. You can also use sunflower seed flour, if you want them to be nut-free.
• Cocoa powder: I always use Dutch process cocoa powder for better texture and flavor.
• Collagen protein: A little collagen helps gives the cookies an extra softness and chewiness. You can skip it, but your cookies will firm up more.
• Almond butter: I love the way nut butter adds a tenderness to these cookies. You can always do sunbutter if you want to be nut-free.
• Keto marshmallows: This is what makes them Hot Chocolate Cookies! You can use the wonderful new marshmallows from ChocZero, or you can use my homemade sugar-free marshmallows. See the Expert Tips section for more details.
• Heavy cream: It’s such a small amount of cream that you want to heat it very gently. Once it’s bubbling, remove it from heat.
• Keto chocolate chips: The ChocZero dark chocolate chips make a nice, shiny glaze with the heavy cream.
• Pantry staples: Butter, eggs, vanilla, baking powder, salt

Step by Step Directions

1. Whisk the dry ingredients: In a large bowl, whisk together the almond flour, cocoa powder, collagen, baking soda, and salt.

2. Beat the wet ingredients: In another large bowl, beat the butter, almond butter, and sweetener together until well combined. Beat in the egg and vanilla extract, then beat in the almond flour mixture until the dough comes together.

3. Bake the cookies: Roll the dough into 1 ½ inch balls and place on the prepared baking sheet a few inches apart. Press each down just a little, to about ¾ inch thick. Bake 10 minutes, then remove and turn off the oven.

4. Add the marshmallows: Press a marshmallow into the center of each cookie. Return to the warm oven for 2 to 3 more minutes, watching carefully so that the marshmallows don’t melt completely.

5. Make the glaze: In a small saucepan over low heat, heat the cream until it begins to bubble (it does not take long with this tiny amount of cream so watch it carefully!). Add the chocolate and let sit to melt. Whisk until smooth, then allow to sit and thicken for a few minutes.

6. Drizzle and decorate: Drizzle the glaze over the cooled cookies. Add some sugar free sprinkles, if desired.

Expert tips

The marshmallows from ChocZero are made to hold up to heat a little better than homemade, so just be mindful of that when you put the cookies back in the oven. You want to keep your eye on them and make sure that the marshmallows don’t melt completely. The homemade ones will soften quite quickly.

If you do use homemade keto marshmallows, cut them into ¾ inch squares. That will be about the right size to press into the warm cookies.

You don’t have to use the collagen, but it does make a difference to the texture. It makes the cookies more chewy and tender.

More fun ways to use sugar-free marshmallows