I’m so happy to share these with you guys! They turned out so much better than I expected!
I always had the idea in the back of my mind to create a cheesecake of some sort with the crust and topping of a Nanaimo bar but never got around to it…that is, until I realized I had a bar of cream cheese I really needed to use up!
I am SO GLAD I decided to finally go for it. These are delicious and look awesome when cut into small squares. The filling is slightly different than a standard cheesecake because we use a bit of heavy cream and xanthan gum to give it a Nanaimo bar custard-like texture.
It’s that time of year..the end of October means bye Halloween, bye fall, bye pumpkin spice…and HELLO CHRISTMAS COOKIES, SNOWMEN, ELVES AND HOT CHOCOLATE.
But with that said, I thought I’d wave one last goodbye to our lovely pumpkin spice season (this is not at all because I had an extra can of pumpkin puree I needed to use up..) So without further ado, here is our last official pumpkin recipe of the 2018 year. I hope you enjoy! Continue reading “Keto Pumpkin Chocolate-Chip Muffins”→
GUYS. WHERE DO I BEGIN. These are heavenly. Dense, fudgey, rich..exactly how a brownie should be. I took these to a product demo and the comments included “These are amazing!!” “Are you sure there’s no sugar in these..like you are SURE?!” “Where can I buy them?”, “WOW”, “This is healthy?”…”Um..do you have any left?”
The whole tray was gone within just over an hour. I even had kids enjoying them just as much!
This recipe is one of my all-time favourites (and that’s saying a lot considering my website contains 100’s of recipes).
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.
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.
Keto Brownie Cookies Ingredients
Almond – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
Splenda & Truvia – Since I’ve re-made this recipe many times, I’ve switched over to using a monkfruit/erythritol blend instead of splenda and truvia. The reason being.. It’s much more keto-friendly in terms of it’s effect on insulin levels and it probably has the closest taste to real sugar! I highly recommend trying it out. I use this blend from SoNourished.
Xanthan gum – This is used to create a batter more similar to that of white flour. It helps give the cookies a chewier texture.
Blackstrap Molasses – This is optional, it adds a brown sugar flavour to recipes very minimal carbs! I only use 1 tsp and it adds a ton of flavour. I highly recommend it but if you’d like to leave it out you can..OR you can alternatively replace half the sweetener in this recipe with Sukrin Brown Sugar Sweetener.
Tools I Used to Make Keto Brownie Cookies
– Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
– Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
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*.
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!
*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. **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.Links to ingredients I used:
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.
Want something fast you can eat right after your workout and not feel guilty about? Look no further, this healthy chocolate-chip cookie takes just minutes to prepare. Pop in the a toaster oven or large oven for 6-8mins and your good to go! Or feel free to make ahead of time! Take me to the recipe!