Easy Keto Chocolate Almond Protein Cookies: 3g carbs for each LARGE cookie.
Good for dunking. Great for breakfast or as a snack. Easy to make. Impossible to resist.
So what if you have a sweet tooth. I certainly have. And munch monster, aka ketohusband, has an even bigger one than I have. The best thing about the ketogenic lifestyle is not having to deny yourself sweet treats. Just because sugar, in all its cunning disguises, must be avoided like the plague, there is no reason to crave biscuits, cookies, or desserts. All you need to know is how to substitute the evil white granules with something natural and poison-free.
Even though many ketoers stop craving sugar once they become keto adapted, lots of us continue to want and need sweetness in our lives. I actually think that if you deny yourself something and you continue to crave it, you will fall by the wayside and have ‘cheat days’. And I know from family, friends, readers and followers how easy it is to give in to sugar temptation and then think ‘Oh well, now I’ve had that doughnut and I’m out of ketosis, I may as well have chips too.” It’s an all-too-easy slippery slope. Then you get headaches, feel sluggish and want to get back to keto again. So you re-start the process of adaptation. Why on earth would you want to put yourself through that, when there’s an easy solution? Bake your own sweet stuff!!!!
How to Make Easy Keto Chocolate Almond Protein Cookies.
I’m pretty sure that many of you can relate to fancying something chocolatey, sweet and baked, but finding you’re missing a key ingredient. And I bet you’ve also had to improvise many times, to avoid making a trip to the shop or having to wait for an on-line order to arrive. Well, that’s me alright. Many of my recipes are a result of improvisation, a bit of creativity and a touch of laziness. These Easy Keto Chocolate Almond Protein Cookies are a classic example of that.
But don’t be sceptical about these cookies, or you’ll be missing out. With almost zero difficulty and just a few healthy ingredients, recipes like this one can often be tempting, yet disappointing in the end. Not this one. After testing and re-testing to ensure the first batch wasn’t a one-time-fluke, I can assure you that the recipe works.
You will need some almond flour, stevia and erythritol (or your sweetener of choice), butter, an egg, a pinch of salt and a little vanilla paste (or extract). Plus my magic ingredient: chocolate flavoured rice protein powder. Yes. That’s right. I had run out of cacao powder. Something that ordinary shops nearby don’t sell. So chocolate flavoured rice protein powder came to the rescue. It didn’t bother me that it was out-of-date…pure nonsense to make you buy more.
One bowl. No tools needed. Just work everything by hand, shape and bake. That simple. I made 10 large cookies out of the dough. You can obviously make smaller ones, which will have lower macros.
Here is the recipe. Enjoy!
- Yield: 10 large
- Serving size: 1 large
- Calories: 185
- Fat: 13.7g
- Net Carbs: 3g
- Protein: 12g
- 100g fine almond flour (U.S. option HERE)
- 100g chocolate flavour rice protein powder (U.S. option HERE)
- 80g erythritol (U.S. option HERE)
- ½ tsp pure stevia powder (U.S. option HERE)
- 150g unsalted butter (softened)
- 1 egg
- a pinch of fine Himalayan pink salt (U.S. option HERE)
- 1 tsp vanilla paste (make your ownusing vanilla extract - U.S. option HERE)
- whisk dry ingredients until well combined.
- wearing disposable food-safe gloves, add softened butter (left at room temperature for 30 mins) and work with your fingers until the mix becomes crumbly.
- incorporate whole egg and vanilla paste, and work the mix by hand until smooth.
- pre-heat oven to 130C fan (150C static).
- take a spoonful of cookie mix, roll it lightly between your palms, shape into a ball and flatten to half a centimeter.
- place it on a baking tray lined with parchment paper.
- repeat until you've used up all the cookie mix.
- bake for 15-20 mins, then remove from oven and let cool completely before handling.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.