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Low carb cookies! Yes!

I gave up sweets for Lent so, of course, I am craving all the sweets. To remedy this, I’ve decided to live vicariously through all of you. So, for you smart souls who didn’t give up sweets, let’s make cookies! But not just any cookies, let’s make (or fantasize about making in my case) low carb cookies. Soft, chewy, sweet cookie goodness without the dreaded carb load.

First up, low carb peanut butter cookies.

First, let’s address the obvious. Regular creamy peanut butter such as Skippy has sugar in it, but not as much as you might think. Two tablespoons of Skippy has 6 grams of total carbohydrates with 3 grams of that being from sugar. Yes, you can reduce the carb load of these cookies even further with natural peanut butter, but the texture will not be the same so proceed with that knowledge.

Nutritional information for 1 low carb peanut butter cookie:

  • 133 Calories
  • 5.2 Grams of Protein
  • 3.5 Grams Net Carbs

Ingredients list:

  • 1 cup peanut butter – Kat uses Skippy Creamy for this recipe
  • 1/3 cup granulated Truvia (stevia; the same as 24 packets)
  • 1 egg
  • 1 tsp vanilla extract
  • coarse sea salt (optional) I use Pink Himalayan Salt

To get Kat’s full recipe go to the lil Piece of Hart blog at http://kathart15.blogspot.com.

Am I the only person who noticed Kat’s tall cooling rack?

I’m counter-space-challenged, and my husband can eat a dozen cookies in one sitting. Not to mention the kid’s voracious sweet tooth. So, I make more that one dozen cookies to have a prayer of eating any. Typically, I have cooling racks of low carb cookies covering any flat surface I can find, but what if I had stackable cooling racks? Solution: Surpahs 3-Tier Stackable Rack Set! These babies are ordered and on their way. (I know, I know. I’m last to the party…again.)

Surpahs 304 Grade Stainless Steel 3-Tier Stackable Cooling Rack Set! Counter space problem solved. Now, if I could just get hubs to eat fewer cookies.

Okay, okay, back to the cookies.

How about the chewiest keto chocolate chip cookie ever?

Thanks to Keto Connect, we don’t have to do without warm, chewy chocolate chip cookies. Crispy edges, soft center, chocolatey yumminess. Good gravy, I’m hungry.

Ingredients for almond flour version:

Ingredients for coconut flour version:

Ready for the carb count?

These recipes slash the carb count found in traditional homemade chocolate chip cookies from 13 net carbs per cookie (holy moly!) to 1.7 for the almond flour cookie and 2.1 for the coconut flour cookie. (Man alive, Easter cannot get here fast enough.)

Want one more low carb cookie in your arsenal? Of course you do. For all you cookie purists out there, here it is—a Keto chewy sugar cookie.

This delicious recipe is courtesy of The Pastry Hunter. To create a chewy, low carb cookie that is soft with crispy edges rather than a dry, crumbly mess is a wonder. Now, with this recipe, I don’t bake up a batch and then think, defeated, well, it kind of tastes like a cookie. This is a real sugar cookie with many fewer carbs!

Ingredients list:

  • 3/4 cup (70g) powdered erythritol
  • 1/2 tsp (4g) table salt (cut down to 1/4 tsp if using salted butter, omit completely if using both cream cheese and salted butter) 
  • 1 (55g) large egg (do not use an extra large or jumbo size egg)
  • 1 tsp (5ml) vanilla extract (not pictured but add it, trust me)
  • 1 + 1/3 cup (125g) almond flour 
  • 1/4 cup (30g) coconut flour 
  • 1/4 cup (56g) butter, room temperature
  • 1/4 cup (60g) cream cheese, at room temperature

So, there you go. Three low carb cookie recipes that are easy to prepare with easy-to-find ingredients. No cumbersome stand mixer needed. No messing up every bowl in your kitchen. Just dump the ingredients in a bowl, mix, and scoop. The hard part is waiting the fifteen minutes for these to bake.



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