Courgette Chocolate Chip biscuits 🍪

This is a great recipe from Primal Edge Health https://youtu.be/jB_T6JcrKJg 

It has become a staple as a Keto treat.

Here's my version ..I didn’t add the grass-fed beef gelatin powder but added  some Cacao Nibs instead for a nutty texture.   I've also added some hazelnuts which have worked well too.  

These came out great ! Lovely with a cup of tea this morning ! :0)

Ingredients

2 Eggs (free range or organic if possible)

2 Tbsp Coconut Milk or Double Cream 

1/4 Melted Organic Coconut Oil 

1 Tsp Vanilla Extract

1.5 Cups of Almond Flour

1/2 tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Erythritol (or other sweetner of choice) 

Experimenting ..I mix up my sweetners by adding 1/4 cup of Erythritol/2 tbsps of Whole Earth Sweetner blend and 2 drops of Toffee Stevia  - I find it just gives the biscuits a really nice flavour but this is optional 

3/4 Cup of Grated Courgette

4-5 Pieces of Hasslacher's 100% Raw Cacao Dark Chocolate (buy on Amazon) or use 90% Dark Chocolate

Handful of Cacao Nibs for a nutty texture (optional)

3/4 Cup Grated Courgette 

Method

In a bowl whisk together 1 egg, 2 tbsp coconut milk or double cream, 1/4 cup melted coconut oil and 1 tsp vanilla extract until incorporated. I

In another bowl add 1.5 cups of almond flour, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup erythritol (can use other sweetners but do test and add a little at first as some are very sweet and you will need less! 

Mix the dry ingredients together then add the wet ingredients to the dry and mix together until half incorporated then add 3/4 cup of grated courgette then mix together until a nice biscuit batter.

Then add your dark chocolate.  I add Hasslacher's 100% no added sugar Cacao from Columbia.  It's actually a drinking chocolate but can be used in baking.  I use 4-5 pieces and chop into small bits   I also add a handful of cacao nibs to give a nutty texture.

Prepare a cooking tray with greaseproof paper then spoon the dough into little balls and place on your baking tray . Leave enough room between each biscuit as they do spread out.  This dough makes around 12 biscuits.  I usually double the ingredients and make two batches and freeze one.

Bake for 12-15 minutes then allow to cool for a few minutes then move to a cooling rack until completely cooled.  They taste so much nicer when completely cooled and firmed up so be patient as it's so worth it!

Macros Approx. Per Biscuit:  8.6g fat, 3.4g carb, 1.9g Net carb, 2.5g protein