Dark Chocolate Cookie Crumbles

This recipe, created to include in our Mint Chocolate Cookie Ice Cream, is a perfect topping to any creamy treat to add some texture and some strong chocolate flavor!
Keyword Cookies and Cream
Recipe Creator Chef Taffiny Elrod
Prep Time 10 minutes
Cook Time 13 minutes

Yields:

3 cups crumbled (12 - ¼ c servings)

Ingredients:

  • 1 serving Cookies & Cream Keto Chow*
  • 1/2 cup granulated erythritol
  • 1/4 cup fine almond flour
  • 2 tablespoons black cocoa powder**
  • 2 tablespoons dark cocoa powder
  • 1/2 cup unsalted butter melted
  • 1/2 teaspoon pure vanilla extract

Directions:

  • Preheat the oven to 350℉ and set a rack to the center.
  • Mix the Keto Chow, erythritol, almond flour, and both cocoa powders. 3. Stir in the butter and vanilla extract; mix until it comes together as a soft dough. 4. Place it between two sheets of parchment paper and roll it out with a rolling pin until it’s
  • about 1/4-inch thick, this should be approximately a 10 X 12-inch rectangle. 5. Transfer it on the parchment paper to a baking sheet and remove the top sheet of parchment.
  • Bake in the preheated oven until the edges look dry and the surface begins to look dull, about 13 minutes.
  • Remove the cookie from the oven and allow to cool slightly before transferring it on the parchment paper to a cooling rack.
  • Let cool completely before breaking into small pieces. You can break it by hand or put it in a plastic freezer bag and roll the rolling pin over it.
  • Place 1/2 cup of the crumbles in a plastic freezer bag or container and freeze overnight. 10. Use with our Mint Chocolate Cookie Ice Cream. Alternatively, cut some of the dough and make sandwich cookies by filling them with frosting or nut butter. I used a 1-inch pastry cutter to make mini cookies for decorating ice cream. They baked for about 10 minutes.
*Substitute Chocolate or Chocolate Mint Keto Chow if you prefer.
**The black cocoa powder gives these cookies their distinctive color and flavor, but you can use all dark cocoa powder if you don’t have black cocoa powder.
Nutrition Facts
Dark Chocolate Cookie Crumbles
Serving Size
 
1 cup
Amount per Serving
Calories
441.04
% Daily Value*
Fat
 
40.96
g
63
%
Saturated Fat
 
20.15
g
126
%
Trans Fat
 
1.24
g
Polyunsaturated Fat
 
3.43
g
Monounsaturated Fat
 
14.9
g
Cholesterol
 
87.34
mg
29
%
Sodium
 
340.58
mg
15
%
Potassium
 
815.18
mg
23
%
Carbohydrates
 
46.32
g
15
%
Fiber
 
4.62
g
19
%
Sugar
 
1.09
g
1
%
Sugar Alcohol
 
37.85
g
Net Carbs
 
3.85
g
Protein
 
14.83
g
30
%
Vitamin A
 
946.33
IU
19
%
Calcium
 
289.17
mg
29
%
Iron
 
2.42
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • 1 serving Cookies & Cream Keto Chow*
  • 1/2 cup granulated erythritol
  • 1/4 cup fine almond flour
  • 2 tablespoons black cocoa powder**
  • 2 tablespoons dark cocoa powder
  • 1/2 cup unsalted butter melted
  • 1/2 teaspoon pure vanilla extract
Nutrition Facts
Dark Chocolate Cookie Crumbles
Serving Size
 
1 cup
Amount per Serving
Calories
441.04
% Daily Value*
Fat
 
40.96
g
63
%
Saturated Fat
 
20.15
g
126
%
Trans Fat
 
1.24
g
Polyunsaturated Fat
 
3.43
g
Monounsaturated Fat
 
14.9
g
Cholesterol
 
87.34
mg
29
%
Sodium
 
340.58
mg
15
%
Potassium
 
815.18
mg
23
%
Carbohydrates
 
46.32
g
15
%
Fiber
 
4.62
g
19
%
Sugar
 
1.09
g
1
%
Sugar Alcohol
 
37.85
g
Net Carbs
 
3.85
g
Protein
 
14.83
g
30
%
Vitamin A
 
946.33
IU
19
%
Calcium
 
289.17
mg
29
%
Iron
 
2.42
mg
13
%
* Percent Daily Values are based on a 2000 calorie diet.

Directions:

  • Preheat the oven to 350℉ and set a rack to the center.
  • Mix the Keto Chow, erythritol, almond flour, and both cocoa powders. 3. Stir in the butter and vanilla extract; mix until it comes together as a soft dough. 4. Place it between two sheets of parchment paper and roll it out with a rolling pin until it’s
  • about 1/4-inch thick, this should be approximately a 10 X 12-inch rectangle. 5. Transfer it on the parchment paper to a baking sheet and remove the top sheet of parchment.
  • Bake in the preheated oven until the edges look dry and the surface begins to look dull, about 13 minutes.
  • Remove the cookie from the oven and allow to cool slightly before transferring it on the parchment paper to a cooling rack.
  • Let cool completely before breaking into small pieces. You can break it by hand or put it in a plastic freezer bag and roll the rolling pin over it.
  • Place 1/2 cup of the crumbles in a plastic freezer bag or container and freeze overnight. 10. Use with our Mint Chocolate Cookie Ice Cream. Alternatively, cut some of the dough and make sandwich cookies by filling them with frosting or nut butter. I used a 1-inch pastry cutter to make mini cookies for decorating ice cream. They baked for about 10 minutes.
*Substitute Chocolate or Chocolate Mint Keto Chow if you prefer.
**The black cocoa powder gives these cookies their distinctive color and flavor, but you can use all dark cocoa powder if you don’t have black cocoa powder.

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