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!