bake Archives | Mouthwatering Motivation

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

These ~~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:

2 tbsp(30g) butter, softened
1 egg, room temperature
1 tbsp truvia (or 3 tbsp additional splenda)**
1/4 cup splenda
1/8 tsp blackstrap molasses (optional, creates the illusional flavour of brown sugar)
1 tbsp(15g) vitafiber syrup (optional, helps with texture!)
1 tsp vanilla extract
6 tbsp(90g) sugar-free chocolate-chips (I use Krisda or Lily’s Chocolate)*
1 tsp butter(5g)
6 tbsp(42g) almond flour
1 tbsp(6g) cocoa powder
1/8 tsp baking powder
1/8 tsp salt
1/4 tsp xanthan gum (optional, helps with texture)
1/4 cup(30g) chopped pecans (optional)
1 tbsp sugar-free chocolate-chips

Directions:

In a medium bowl, using a hand mixer, beat together 2 tbsp butter, egg, sweeteners, vitafiber and vanilla for 2min.
In a separate bowl, microwave your chocolate-chips and the 1 tsp of butter in 30s increments until melted.
Beat the melted chocolate into your egg/butter mixture until smooth.
Stir in the rest of the dry ingredients just until combined and then fold in the pecans and the final tbsp of chocolate-chips.
Place your batter in the freezer for 7-8min and preheat your oven to 350*.
This is how it should look after it comes out of the freezer.
Spray or grease a large baking sheet with oil.
Drop the batter by heaping tbsp’s onto the cookie sheet.
Lightly flatten each with the back of an oiled spoon.
Bake for 8-10min. (The should still be a bit soft when they come out! Do not over-bake)
Let the cookies sit on the tray to cool for 10-15 min before moving onto a wire rack.
Enjoy immediately or store in an air-tight container on the counter or in the freezer for a quick snack later on!

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)

Low-fat Jam-Filled High Fibre Protein Muffins

These are one of those muffins that transform overnight..The next day they are even better and more moist. Trust me, if you can wait, it will be worth it. Loaded with fibre & packed with protein, muffins for breakfast is just what the doctor ordered…

Makes 6 large or 12 medium muffins.

Recipe:

1 1/2 cups wheat bran
1 cup unsweetened vanilla almond milk
1/2 cup unsweetened apple sauce
1 whole egg
1/2 tsp molasses (heat the container for a few secs. to make it easier to pour)
2-3 tbsp truvia or more to taste
1/2 tsp vanilla extract
1 1/2 scoop Cellucor Peanut Butter Marshmallow Whey (51g)
2 tbsp all purpose flour (15g)
6 tbsp whole wheat flour (45g)
2 tbsp milled flax seed (20g)
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt (scant)
3 tbsp no sugar added raspberry jam (1/2 tbsp per large muffin or 1 tsp per regular-size muffin)

Optional: 1 cup(140g) fresh or frozen raspberries.

Optional topping: Melted peanut butter/PB2 mixed with a little water/vanilla/truvia to make a “PB & J” version.

Directions:

Preheat your oven to 375*. Mix the wheat bran w/ your almond milk and let it soak for about 10min. Meanwhile, in a large bowl, combine your wet ingredients and in a another medium bowl, combine all of your dry ingredients except the truvia sweetener. Now, whisk your bran mixture into the other wet ingredients and fold in your dry mixture. Also fold in the raspberries if you choose and scoop the batter into 6-12 sprayed(with pam) or lined muffin trays. Add a spoonful of the jam to the centre of each muffin before baking. Place in the oven for 15-20min or until the tops are springy and a toothpick comes out relatively clean(ignore the jam on the toothpick, just look for any sign of wet batter!). After baking you CAN eat immediately BUTTT I recommend waiting a day to let the muffins rest and become extra moist and delicious! Enjoy 🙂