Buckeye Brownie Cookies

Ingredients

For the Cookies:

• 1 ½ cups almond flour
• ½ cup unsweetened cocoa powder
• ½ tsp baking powder
• ½ cup powdered erythritol (or preferred keto sweetener)
• ¼ tsp salt
• 2 large eggs
• ⅓ cup unsalted butter, melted
• 1 tsp vanilla extract

For the Peanut Butter Filling:

• ½ cup natural creamy peanut butter (unsweetened, no added sugar)
• 2 tbsp powdered erythritol

For the Chocolate Topping:

• ½ cup sugar-free chocolate chips
• 1 tsp coconut oil

Instructions

1. Preheat and Prepare:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the Cookie Dough:
   In a large mixing bowl, whisk together almond flour, cocoa powder, powdered erythritol, baking powder, and salt.
   In a separate bowl, whisk the eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry and mix until a thick dough forms.
3. Shape the Cookies:
   Roll the dough into 12 small balls and slightly flatten them on the prepared baking sheet to form cookie shapes. Bake for 10-12 minutes, then let them cool completely.
4. Prepare Peanut Butter Filling:
   Mix peanut butter and powdered erythritol in a bowl until smooth. Roll the mixture into small balls (about 1 tsp each) and flatten slightly to create disks.
5. Assemble the Cookies:
   Once the cookies have cooled, place a peanut butter disk on top of each one.
6. Make the Chocolate Topping:
   Melt the sugar-free chocolate chips and coconut oil in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth.
7. Top the Cookies:
   Spoon or drizzle the melted chocolate over the peanut butter layer on each cookie. Let the chocolate set (you can refrigerate for 10-15 minutes).
8. Serve and Enjoy:
   Once the chocolate has hardened, your Keto Buckeye Brownie Cookies are ready to devour! Store leftovers in an airtight container in the fridge for up to a week.

Macros (per cookie):

• Calories: ~140
• Net Carbs: ~3g
• Protein: ~5g
• Fat: ~12g