Chocolate Cinnamon Cookies inspired by Mexican Hot Chocolate

Ingredients

• 10 tablespoons melted butter

• 2 eggs

• 1 ¼ cups powdered keto-friendly sweetener (Stevia, erythritol, monk fruit, allulose, or a combination)

• ¾ cup cocoa powder

• ½ tablespoon vanilla extract

• 2 cups almond flour

• 1 tablespoon cinnamon

• 1 teaspoon baking soda

• ½ teaspoon pink salt

• 1 pinch red pepper

• 1 pinch chili powder (optional, more if you want extra spice)

Instructions

1. Preheat your oven to 350˚F.

2. In a bowl, combine the melted butter and eggs. Whisk until well blended.

3. Add the powdered keto-friendly sweetener and mix well with the other ingredients.

4. Add the cocoa powder and vanilla extract, and stir until fully combined.

5. In another bowl, mix the almond flour, cinnamon, baking soda, pink salt, red pepper, and chili powder.

6. Add the dry mixture to the wet ingredients and stir until a dough forms.

7. Prepare a baking sheet with parchment paper or a silicone mat.

8. Take a portion of the dough and place it on the baking sheet. Repeat this step until the tray is filled.

9. Bake for about 10 minutes, until the cookies are golden on both sides.

10. Serve and enjoy!