Sugar Free Keto Hot Cocoa Cookies with Marshmallow

5 from 2 votes

Prep Time 10

Cook Time 18

Servings cookies

Calories 179kcal

Preheat oven to 350 degrees F. Line a large baking sheet pan with parchment paper.
Add softened butter, low carb powdered sweetener, vanilla extract, liquid monk fruit and egg to a large mixing bowl using electric hand mixer or bowl of stand mixer and blend on low speed to combine.
Add the sunflower seed flour, cocoa powder, cream of tartar, baking powder, baking soda and salt and blend to combine. The cookie batter will be sticky, so it's recommended to refrigerate for at least 30 minutes before baking otherwise you may end up with a thinner cookie than desired.
Use a large cookie scoop and make 16 mounds of batter placing each onto prepared baking sheet pan.
Use the back of a teaspoon and make a small indent in the center of each cookie. Bake cookies for 10 minutes then remove from the oven.
Place 3 mini marshmallows into the center of each cookie.
Bake 5-8 minutes until the marshmallows are melted and the edges of the cookies are browned.
Allow to cool then drizzle melted chocolate over each cookie if desired.
Store cookies in an airtight container in the fridge for up to 3 days or freeze for 3 months.

Net carbs for 1 cookie: 2 g

Nutritional information does not include optional chocolate drizzle.