1 Carb Chocolate Haystack Cookie Recipe
I can't eat sugar or candy anymore because I'm diabetic, and have been for the last 15+ years. This is one of the reasons that a keto diet works for me sometimes, because you can't eat sugar. I'm drawn to this recipe because out of the candy I used to enjoy a Mounds bar was one of my favorite things. Honestly, I think that these are better than any commercially made candy bar you could purchase in a store (and they are sugar free too!).
This is a simple 6 ingredient recipe you can make in just about 15 minutes, then freeze for 15 minutes and they are ready to eat! All the ingredients are all natural - in fact that's the reason I use allulose sweetener, because it's plant based and just as sweet as sugar. You should be able to find all of these ingredients in your local Wal-Mart (they are all in stock at ours). We make a batch of these and store them in our freezer in a container in layers, separated by wax or parchment paper.
Ingredients
- 2 cups unsweetened shredded coconut
- 1/3 cup MCT oil (powder or liquid)
- 1/2 cup allulose sugar free sweetener
- 1/4 cup cocoa
- 1/4 cup full fat coconut milk
- 3 tbsp ghee (clarified butter)
Instructions
- In a sauce pan melt the ghee and coconut milk while whisking in the allulose sweetener. Cook on med-high heat until it gets bubbly and starts to simmer
- Remove the pan from the heat and whisk in the cocoa slowly until smooth, and then the MCT oil until smooth. Shake the whisk out and remove
- Stir in the unsweetened coconut and mix well
- Add parchment paper to a sheet pan, and using a rounded tablespoon, spoon out about 22 half circle portion.
- Freeze for about 15 minutes or until hard enough to serve
- Store in a freezer container and you can keep them up to 6 months
Nutrition Information
Yield
22Serving Size
1Amount Per Serving Calories 122Total Fat 11gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 3mgCarbohydrates 2gNet Carbohydrates 1gFiber 1gSugar 0gProtein 1g
