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Keto Chocolate Chip Cookies
Keto Chocolate Chip Cookies
Ingredients
- 1 cup (225 g) butter, at room temperature
- 1 1/2 cups (38 g) Splenda
- 1 1/2 teaspoons blackstrap molasses
- 2 eggs
- 1 cup (125 g) ground almonds
- 1 cup (130 g) vanilla whey protein powder
- 1/4 cup (25 g) oat bran
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (125 g) chopped walnuts or pecans
- 12 ounces (340 g) sugar-free chocolate chips
Method
- Preheat the oven to 375°F (190°C, or gas mark 5)
- If you haven’t ground your almonds yet, now would be a good time to do that as well
- Use an electric mixer to beat the butter, Splenda, and molasses until creamy and well blended
- Add the eggs, one at a time, and beat well after each addition
- In a separate bowl, stir together the ground almonds, protein powder, oat bran, baking soda, and salt
- Add this mixture about 1/2 cup (65 g) at a time to the Splenda mixture, beating well after each 1/2-cup addition until its all beaten in
- Stir in the nuts and chocolate chips
- Spray a cookie sheet with nonstick cooking spray and drop the dough by rounded tablespoons onto it
- These cookies will not spread and flatten as much as standard chocolate chip cookies, so if you want them flat, flatten them a bit now
- Bake for 10 minutes or until golden
- Cool on baking sheets for a couple minutes and then remove to wire racks to cool completely
Makes About 4 1/2 dozen cookies
- Each with 3 grams of carbohydrates, a trace of fiber, and 5 grams of protein
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