Fudgey Keto Brownie Cookies (BEST COOKIES I’VE MADE)

Fudgey Keto Brownie Cookies (BEST COOKIES I’VE MADE)

KETO BROWNIE COOKIES.pngThese may be ARE the best keto cookie I have made to date (and I’ve made A LOT). 

Chocolatey, rich, fudgey and delicious. The combo of a brownie and a cookie creates perfection.

This don’t take long to make and are so worth the process. If you have a nagging chocolate craving, make these cookies now and you won’t be disappointed!

Serves: 12

Ingredients:

Directions:

  1. In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min. DSC_0134
  2. In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.DSC_0139
  3. Beat the melted chocolate into your egg/butter mixture until smooth.DSC_0143
  4. Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.DSC_0156
  5. Place your batter in the freezer for 7-8min and preheat your oven to 350*.

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    This is how it should look after it comes out of the freezer.
  6. Spray or grease a large baking sheet with oil.
  7. Drop the batter by heaping tbsp’s onto the cookie sheet.DSC_0196
  8. Lightly flatten each with the back of an oiled spoon.
  9. Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
  10. Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack. 
  11. Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!DSC_0244DSC_0234DSC_0178

Notes: 

*You can choose to use unsweetened baker’s chocolate instead of the chocolate-chips mentioned, just be sure to add a bit of extra sweetener to the recipe.

**You can use 1 sweetener for the entire recipe, just take into account that truvia is 3x sweeter than regular sugar so you’ll need 3x the amount for a typical sweetener like erythritol or splenda. 

Nutrition per cookie: 8.5F/3C(NET)/2P & 5g fibre (94cals) 

 

Fried Keto Cookie Dough Ball

Fried Keto Cookie Dough Ball

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I’m not really sure what sparked my interest in frying things ..maybe it was this gigantic container of coconut oil I just purchased. But who knows…

This is the second keto-dough I’ve tried frying(okay actually the third but the 2nd attempt was a complete failure so we don’t need to discuss that, lol).

This dough uses a combination of coconut flour and almond flour where-as my first original dough uses almond flour only.

In all honestly I did prefer the all almond flour dough just slightly more, taste-wise but that’s only because I’m not a huge fan of the coconut flour’s flavour to begin with.

I do have to say though, the coconut flour version may fry a bit better and did seem to be a less crumbly more cookie-like textured dough.

So with that said, I will link the original dough in this post along with the one I made today so you can decide which you prefer (or which you have the correct ingredients for!).

I wasn’t going to post this as a recipe, it was more just me messing around but I really did enjoy the dough and it was SO extremely filling. I think it’s a great sweet-tooth killer that’s actually good for you!

I recommend dipping it in my cream cheese frosting listed below as that was literally the icing on the cake.

I also fried a few small ones with cream cheese inside and then rolled them in cinnamon sugar in another attempt so you definitely can get creative with this recipe.

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Click HERE for First Cookie Dough Recipe.

Ingredients (Serves 3):         

  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 tbsp vital wheat gluten (optional, helps with texture-use an extra tbsp of almond flour if not using)
  • 1 tbsp splenda
  • 1/2 tbsp truvia

  • 1/2 tsp baking powder

  • 1/4 tsp xanthan gum
  • 1 egg, beaten

  • 1/2 tbsp butter, melted

  • 1/2 tsp vanilla extract

  • pinch of cinnamon(optional)

  • 3 tbsp(45g) mini or regular sugar-free chocolate chips (I use Krisda typically)
  • Coconut oil for frying (roughly 6 cups or enough to just about cover the dough ball) *I bought this container. You can re-use the oil as well.

Optional Cream Cheese Frosting:

Directions:

  1. Combine all dry ingredients in a bowl.
  2. Stir in your beaten egg, melted butter and vanilla until thick dough starts to form,
  3. Stir in the chocolate chips.
  4. Form the dough with your hands, combining the ingredients and forming a ball.
  5. Place the ball in the fridge while you heat your oil on high, in a large frying pan.
  6. Using a thermometer, heat your oil until 375* is reached, then fry your dough (turn down the oil or remove from heat so it does not go into the 400* range when frying).
  7. Remove the dough from the fridge and form it into 3 balls.
  8. Using a large (preferably)round spatula place the dough balls gently into the oil.
  9. Fry for roughly 1-2 minutes (more or less depending on how cooked you want the inside to be).
  10. Rotate it a few times in the oil before removing and setting on a piece of paper towel to drain.
  11. Optional: Combine the frosting ingredients and use as a dip to serve for cookie dough ball with! (SO GOOD). Enjoy!

Nutrition Per Serving(1/3 of recipe): 19F/8C(NET)/10P & 10g fibre

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Cinnabon Keto Cookies w/ Cream Cheese Frosting

Cinnabon Keto Cookies w/ Cream Cheese Frosting

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DSC_0358Guys. Guys. Guys. 

I hate this term but actually.. I CAN’T EVEN. 

These turned out SO MUCH better than expected!!

They are light, fluffy and chewy..OH and the frosting.. I could literally put that on a shoe and I’d be happy.

It’s that good. 

If you love Cinnabons, actually even if you don’t (I’m not a huge fan of them myself) you need to make these NOW.

They contain no sugar, no white flour and are packed with protein and fibre.

It’s actually still hard for me to comprehend.

ANYWAYS HERE IS THE RECIPE.

Ingredients:

-2 tbsp(30g) grass-fed butter (softened)
-1 tbsp(15g) egg whites
-1 tbsp +1 tsp vitafiber syrup(20g) (This helps a ton with getting the dough to stick together properly! You can try making it without by adding a bit more butter but I cannot vouch for the results)
-1/2 tsp vanilla extract
-3/4 cup +2tbsp(98g) almond flour
-1/2 scoop(14g) unflavoured protein 
-1 tbsp+ 1 tsp truvia
-1 1/2 tbsp splenda
-1/8 tsp baking soda
-1/4 tsp xanthan gum
-1/8 tsp salt

Filling:
-1/2 tbsp butter
-1/4-1/2 tsp cinnamon
-2 tbsp truvia sweetener

(Combine the cinnamon and sweetener in a small bowl)

Keto Cream Cheese Frosting 
-1 tbsp coconut oil
-2 tbsp cream cheese

-1 tsp egg white (Pasteurized-Safe at room temperature)
-1/8 tsp vanilla extract
-2 or 2 1/2 tbsp splenda

Directions:

  1. In a medium bowl, combine all dry ingredients.
  2. Stir in the wet ingredients until a dough forms (it will start out dry but do not add more liquid just yet because it firms up a lot!)DSC_0233
  3. Form dough into a log, cover with saran wrap or parchment and place in the fridge for 20min.
  4. Take out the dough and roll it into a small rectangle on parchment paper. (Don’t roll your dough too thin).DSC_0237
  5. Next Brush the dough with 1/2 tbsp of butter and sprinkle the cinnamon mixture over the dough (I only added a small bit but I think it would be great with more!).DSC_0246
  6. Roll the dough from one of the short ends to the other. Don’t be too concerned if the dough cracks, for me it was more like folding then rolling but I just made sure to press all the dough together at the end.
  7. Next press the dough into a small rectangular, block-like shape (You can choose how big to make it based on how many cookies you want, I made mine quite small so each cookie was a decent size)
  8. Wrap the dough in saran wrap or parchment and place back in the fridge for another 20min.
  9. Pre-heat your oven to 350* and make the frosting during this time by combining the cream cheese and coconut oil, microwaving for 25-30 seconds, then stirring in the egg white, vanilla and splenda until smooth.
  10. Take out your dough and cut it into 7 slices. Place each one on a parchment-lined baking sheet and bake for 6-8 minutes.DSC_0264
  11. Remove the cookies from the oven when they are lightly browned on the bottom and also lightly browned on some of the edges. (They may still seem a little soft but they will set!)
  12. Leave them on the baking sheet for another 5-10 minutes to finish baking and setting.DSC_0269
  13. Place the cookies on a plate and drizzle/spread with cream cheese frosting.
  14. And that’s it! Enjoy!

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(Note: You can add milk to the frosting if you’d like it to be drizzled on or leave it as is. I preferred it thicker just slathered on the cookie!!)

Nutrition with frosting: 16f/1.6C(NET)/5.5P

Nutrition without Frosting: 13F/1.5C(NET)/5P

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No-Bake Cinnamon Roll Protein Cookie

No-Bake Cinnamon Roll Protein Cookie

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Soft and chewy, 

takes minutes to make, plus it’s high in protein.

What more could you want from a cookie?

No-Bake Cinnamon Roll Protein Cookie

Serves: 1

  • Ingredients:
  • 18g(about 1/2 a scoop) lean body vanilla whey (or another great-tasting vanilla whey!)
  • 1 tbsp(6g) almond flour
  • 1 1/2 tsp splenda (or another sweetener than measures like sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp truvia  (recommended but can use 1tsp of another sweetener than measures like sugar)
  • tiny pinch of xanthan gum(optional)
  • pinch of salt
  • 2 crushed pecans (optional)
  • 1 tsbp(15g) vitafiber syrup ( can use sugar-free syrup but results may vary)
  • 1/2 tbsp(7g) butter, softened
  • 1/4 tsp vanilla extract
  • 1/16 tsp maple extract (optional)

Directions: 

  1. Combine all dry ingredients in a bowl.
  2. In another microwavable bowl sprayed with oil, add the vitafiber and microwave for 30s.
  3. Stir in the wet ingredients until butter has melted.
  4. Stir in dry ingredients until a crumbly dough has formed
  5. Use your hands to form the dough into a ball and then flatten on a piece of saran wrap into desired cookie shape.
  6. Wrap fully with saran wrap and place on a plate in the freezer for at least 10min before removing to eat.

Enjoy! 

Note: Cookie is best stored in fridge or freezer. If stored in the freezer, remove a few minutes before eating to soften up.

Nutrition per cookie: 11F/5C(NET)/10P & 16g fibre

Keto Jumbo Double Chocolate-Chip Protein Cookie for One

Keto Jumbo Double Chocolate-Chip Protein Cookie for One

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Keto Jumbo Double Chocolate-Chip Protein Cookie for One

Serves: 1

🔷🍶Ingredients:🔷

  • 2 tbsp (11g) chocolate whey protein(I used cellucor)
  • 1 tbsp(5g) Cocoa powder
  • 1 tbsp + 1tsp truvia sweetener(or 2 tbsp Splenda)
  • 1(2.5g) tsp almond flour
  • 1/4 tsp vanilla extract
  • 1/2 tbsp(8g) softened butter
  • 1 tbsp(15g) #vitafiber syrup
  • 1/8 tsp salt
  • 1/16 tsp baking soda
  • 1/2 tbsp(7g)no sugar added choc chips
  • 1/4 tsp almond milk -if needed

🔷Directions:🔷
1️⃣Preheat oven to 350*F
2️⃣In a medium bowl, combine all dry ingredients.
3️⃣Mix in the butter, syrup and vanilla until a dry crumbly mixture is formed.
4️⃣Use your hands to form the mixture into a dough ball, add almond milk if needed.
5️⃣Line a cookie sheet with parchment and **spray with Pam** Place the dough ball and flatten slightly into a cookie shape.
6️⃣Bake for 8-9min. (cook longer and spread dough thinner for a crispier cookie)
7️⃣Remove from oven and cool completely before removing from pan. (Put it in the freezer for faster cooling).

Eat immediately or store in an air-tight container once completely cooled. Enjoy ☺️

Per Cookie: 9.5F/6C(NET)/10P & 15g Fibre

Follow: @sammysamgirl for more!

Keto Short-Bread Cookies

Keto Short-Bread Cookies

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Keto Short-Bread Cookies

Serves: 9                                                                                                               

Ingredients:

  • 3 tbsp(45g) butter softened (NOT melted)
  • 1 cup(120g) almond flour 
  • 2 tbsp vitafiber powder–>You can purchase this here for CA or here for U.S
  • 1/4 cup splenda* (or another sweetener that measure like sugar)
  • Optional: Pecans for topping 
  • Additional Sweetener

Directions:

  1. Pre-heat an oven to 350*F
  2. In a bowl, beat together the butter and sweeter (I just use a fork)
  3. Add the almond flour and Vitafiber, stir to combine until a dry crumbly mixture is formed.
  4. Use your hands to make a dough out of the dry mixture. 
  5. Roll the dough into 9 balls and place on a lightly oiled baking sheet.
  6. Press lightly with a fork then sprinkle a little granular sweetener and add your pecans.
  7. Bake for 8-10min or until bottoms are just lightly brown. Cool on a wire rack. Enjoy! 🙂 

**Pro-Tip: Place your cookie sheet in the freezer and refrigerate your dough for about 10min before baking for best results.**

 *If you do not use splenda, please do not leave a comment regarding it’s use, sub with which ever sweetener suits YOUR diet, you don’t have to use what I use! Thank you! 

Per Cookie: 10F/1.5C(NET)/3P & 4.5g Fibre

Follow: @sammysamgirl for more!

 

Keto Chocolate Chip Cookies for Two

Keto Chocolate Chip Cookies for Two

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Keto Chocolate Chip Cookies for Two

Serves: 2 
Ingredients:
1/4 cup almond flour (30g)
1 tbsp quest protein(7g)
1 tbsp butter softened(15g)
1 tbsp vitafiber syrup(15g) –>You can purchase here for CA or here for US.
1/4 tsp vanilla extract
1/16 tsp molasses
1/2 tbsp semi-sweet no sugar-added choc chips (7g) (more if desired!)
1 tbsp+2 tsp Truvia Sweetener*

pinch of xanthan gum (optional)
pinch of baking soda
1/16 tsp salt

Directions:

  1. Combine all dry ingredients in a bowl.
  2. Stir together the butter, vanilla and molasses.
  3. Combine dry and wet ingredients until a soft dough can be formed.
  4. Line a cookie sheet with parchment and spray with oil.
  5. Make 2 balls of dough and press to flatten just slightly on the baking sheet.
  6. Bake for 15-16min or until the edges have browned and the middle is just set.**
  7. Remove and cool COMPLETELY before removing from the cookie sheet.***

Enjoy immediately or store in an air-tight container for later!

Notes:
*double this amount if using a sweetener that measures like sugar
**These will harden up more when cooled
***Speed up cooling by placing in the freezer once partially cooled on the sheet

Per Serving: 12.5F/2C(NET)/5P & 8g fibre

Follow: @sammysamgirl for more!

Keto Ginger-Bread Cookies

Keto Ginger-Bread Cookies

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Keto Ginger-Bread Cookies

Serves: 5-10*
*For crispier/thinner cookies make 10 smaller ones.
*For softer/thicker cookies make 5 large ones.

Ingredients:

  • 2 tbsp vitafiber syrup (30g) (You can find this at Vitafiber.ca for Canadians or www.vitafiberimo.com for US, current black Friday sale going on!!)
  • 2 tsp salted butter, softened
  • 2 tsp (13g) blackstrap molasses (OR Yacon Syrup)
  • 2 tsp(10g) egg whites
  • 1/2 tsp vanilla extract
  • 1 cup Almond flour (120g)
  • 3 1/2 tbsp splenda (OR another sweetener that measures like sugar)
  • 1/2 tsp truvia
  • 1/16 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • Optional: Sugar-Free Chocolate chips, icing or other decorations!

Directions:

  1. Pre-heat oven to 350*F
  2.  Combine all dry ingredients in a bowl.
  3. Combine all wet ingredients in another separate bowl.
  4. Mix all ingredients together until a dough ball can be formed with your hands.
  5. Place the dough in saran wrap and refrigerate for 1 hour.
  6. Roll out the dough on a surface covered with parchment paper.
  7. Cut into desired shapes and place on a baking sheet also lined with parchment
  8. Add toppings, if using, and bake for 7min (8 min for larger ones). These WILL firm up more out of the oven so be careful not to over-bake.
  9. Cool completely on a wire rack and add icing if you’d like!

Enjoy!

Pro-Tips:
-If you want the parchment to stay still, wet the counter just slightly underneath.
-Freeze dough for 15min instead of waiting an hour in the fridge

Per Serving: 6.5F/4C(NET)/3P & 3g Fibre (*Double the macros if making 5 large*)

Follow: @sammysamgirl for more!