Published: 11/10/2021By Shabana Waheed
When I was on a lower carb diet I kept wanting something sweet that was within the parameters of the diet I was following. Since then, I have changed my ideas around eating. I now know that as long as I stay within my goals, I can eat what I want in moderation and it doesn’t matter. However, for the context of this post, I was on a low-carb diet and wanted to make a low-carb cookie.
This recipe is gluten-free and can be dairy-free if you swap out the chips. It is also sugar-free, keto-friendly, soy-free and extremely tasty. If you hate Stevia or aren’t used to sugar substitutes then you might not like this. I’ve been using Stevia for a long time in my baking and I prefer it to real sugar. You can also use Splenda, another sugar substitute, and it tastes just as good!
What you’ll need:
- 1/2 cup softened Earth Balance butter
- 1/2 cup Stevia in the Raw sweetener
- 2 large eggs
- 1 tablespoon of Vanilla extract
- 2 cups blanched almond flour (if you like a bulkier cookie, you can add a 1/2 cup more)
- 1/2 teaspoon baking soda
- Lily’s semi-sweet chocolate chips (see pic) – you may also substitute these for the dark chocolate chips by Lily’s which are dairy-free but not soy-free.
- Preheat over to 350 degrees
- Using a stand mixer, beat together the Stevia and softened butter. Add the eggs one at a time, beat for one minute. You might need to scrape the sides of the bowl between each one.
- Drop in the vanilla – feel free to add a tiny bit more for a stronger flavor.
- Pour in the almond flour and baking soda until mixed well, making sure to scrape the sides of the bowl.
- Take about a tablespoon sized amount for each cookie – these don’t expand too much – and pat them down a tiny bit so they bake evenly. This recipe makes 18 cookies or so depending on your scoop size.
- Put in the oven and bake for about 12 minutes keeping an eye on them. You’ll want them to have slightly browned crust and bottom.
- Let cool and enjoy with a giant glass of coconut milk 🤤.
That’s it! Super easy recipe. I don’t have the macros on these but they’d be easy to figure out yourself – math!
They can be kind of crumbly because they are almond flour, too. I store mine in a hard container and they never last too long in a house with two kids! They taste pretty awesome after being in the fridge as well, if you ask me.
If you have any questions about the recipe, feel free to reach out to me on my Instagram @thiccletics. I would be happy to help!
If you have any recipes that can satisfy a sweet tooth and keep you on a healthier path, let us know!
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