Fudgy AND brownie AND cookie AND??!!!???!
Calories 140kcal
Ingredients
- 2 tablespoons butter
- 1/4 cup erythritol (granulated)
- 1/4 cup cocoa (granulated)
- 1/2 teaspoon coffee granules (granulated)
- 2 tablespoons half & half
- 1 teaspoon extract (granulated)
- 1/4 teaspoon liquid stevia (granulated)
- 2 tablespoons coconut flour
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/4 teaspoon xanthan gum
- 2 tablespoons half & half
- 1 tablespoon cocoa powder
- 2 tablespoons erythritol
- 1/8 teaspoon coffee granules (granulated)
- 1 tablespoon butter (granulated)
- 1/2 teaspoon extract (granulated)
- 1/8 teaspoon liquid stevia
Instructions
- In a small saucepan, combine the butter, erythritol, cocoa and coffee granules.
- Stir constantly over medium-high until mixture is smooth and erythritol is completely dissolve.
- Remove from heat.
- Stir in half & half, hazelnut extract and stevia.
- Let cool until just warm, then stir in the egg.
- Set aside
- Sift coconut flour, cream of tartar, baking soda and xanthan gum into a mixing bowl.
- Pour in wet ingredients and stir until smooth.
- Drop two-tablespoonish blobs onto a baking sheet lined with parchment paper.
- Bake at 375° for 8 minutes.
- Turn out onto cooling rack and let cool slightly.
- While the cookies are in the oven, make the glaze:
- 2 T half & half 1 T cocoa powder 2 T erythritol 1/8 t instant coffee granules 1 T cold butter 1/2 t imitation hazelnut extract 1/8 t liquid stevia
- In a small saucepan, combine the first four ingredients.
- Stir over medium-high until smooth and erythritol is dissolved.
- Remove from heat.
- Stir in remaining ingredients.
- Top warm cookies with glaze, and enjoy!
- And there’s a BONUS: You could totally thin out the extra glaze with almond milk or whatever, and use it for hazelnut mocha chocolate milk! I tried it.
- It was awesome.
- OR, make extra, don’t thin it out, and stick it in the fridge.
- It’s hazelnut mocha fudge! Seriously!
Originally posted 2019-02-20 18:48:24.
