Mexican Chocolate Chip Cookies (Ket Diet)

Ingredients:

• 60 g unsalted butter, melted
• 1 tsp vanilla extract
• 2 large eggs
• 3/4 cup blanched almond flour
• 0.5 cup coconut flour
• 1/3 cup cocoa powder
• 3/4 tsp fine salt
• 0.5 tsp cream of tartar
• 0.5 tsp cayenne pepper
• 1/4 teaspoon of baking soda
• 0.5 cup + 1/4 teaspoon erythritol (see Note)
• 1.5 tsp ground cinnamon

Preparation:

1. Position a rack in the center of the oven and preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine butter, vanilla extract and eggs.
3. In a large bowl, whisk together the almond and coconut flours, cocoa powder, salt, cream of tartar, cayenne pepper, baking soda, 1/2 cup erythritol, and 1 1/4 teaspoons cinnamon. Using a hand mixer, fold the egg mixture into the dry ingredients and knead until smooth. The dough will appear crumbly, but should come together when pressed together.
4. Using your hands, scoop out 1 heaping tablespoon of dough at a time and form balls, then place them evenly on the prepared baking sheet; this will prevent the cookies from spreading too much during baking. Gently press each ball with the palm of your hand.
5. Combine the remaining 1/4 teaspoon erythritol and 1/4 teaspoon cinnamon and sprinkle over the cookies. Bake until set and cracked on the surface, 13-15 minutes. Let cool.
   
   Note
   
   Erythritol is a sugar substitute that can be found in most health food stores or online.