These cookies perfect! Fudgey and soft in the middle with a little crunch throughout due to the addition of chocolate-chips, pecans and coconut. They are a great addition to any Christmas cookie plate and only take a few minutes to whip together! It doesn’t get much better… Continue reading “Keto Fudgey Chocolate Coconut Cookies”
Sweet, Buttery and bursting with cinnamon flavour..what more could you want in a cookie?
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!
- 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
- 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 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)
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.
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:
- Combine all dry ingredients in a bowl.
- Stir in your beaten egg, melted butter and vanilla until thick dough starts to form,
- Stir in the chocolate chips.
- Form the dough with your hands, combining the ingredients and forming a ball.
- Place the ball in the fridge while you heat your oil on high, in a large frying pan.
- 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).
- Remove the dough from the fridge and form it into 3 balls.
- Using a large (preferably)round spatula place the dough balls gently into the oil.
- Fry for roughly 1-2 minutes (more or less depending on how cooked you want the inside to be).
- Rotate it a few times in the oil before removing and setting on a piece of paper towel to drain.
- 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
Guys. 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.
-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
-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
- In a medium bowl, combine all dry ingredients.
- 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!)
- Form dough into a log, cover with saran wrap or parchment and place in the fridge for 20min.
- Take out the dough and roll it into a small rectangle on parchment paper. (Don’t roll your dough too thin).
- 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!).
- 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.
- 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)
- Wrap the dough in saran wrap or parchment and place back in the fridge for another 20min.
- 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.
- 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.
- 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!)
- Leave them on the baking sheet for another 5-10 minutes to finish baking and setting.
- Place the cookies on a plate and drizzle/spread with cream cheese frosting.
- And that’s it! Enjoy!
(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
Alright guys, let’s get into this.
I was trying to come up with a recipe for today and my brain kept switching between wanting to bake something simple like chocolate-chip cookies.. and at the same time wanting to fry something..anything, so I could test a keto batter I’d thought up.
Well, as you can see, I am highly indecisive. Thus, this “test” video was created.
I wanted to see which was the best way to eat chocolate-chip cookie-dough.
And not just any cookie-dough….KETO COOKIE DOUGH.
Which in-itself is a success and I am very pleased with the outcome.
Anyways, back to the competition.
Which was better?
I froze the dough balls raw(which by the way only contain pasteurized SAFE TO EAT liquid egg whites), I fried them(with multiple attempts using 2 different batters and temperatures) and I baked them the good-old-fashioned way in the oven.
My favourite was the fried dough!
Probably not, everything fried tastes better, let’s just be honest.
Plus, I love the flavour coconut oil adds.
But I will let you be the judge. I can’t say I was disappointed eating the dough regardless of the baking method used.
I have left the recipe below for the dough, the batter for frying and the instructions to simply bake the cookies.
Note: If you do try the frying method, I strongly advise you to do a few small test balls to check your batter, as all coconut flours are different and the temperature of your fryer or pan will make a difference. I have written the batter recipe using the amounts that I found most success with. If at first you don’t succeed, try, try again, because the first dough-ball I created was PERFECT (of course I didn’t get that one on film). But all the little details really do matter!
-If you are lucky enough to own a fryer, USE IT. Fill it with coconut oil.
-Use enough coconut oil to cover the cookie dough balls if you have it (I didn’t).
-Make sure your oil is hot but not TOO hot.
Ingredients: (Serves 12)
-3/4 cup +2tbsp almond flour
-1/2 scoop unflavoured protein
-1 tbsp truvia
-1 tbsp splenda
-1/4 tsp xanthan gum
-1/4 tsp baking soda (optional: only if baking)
-2 Tbsp butter
-2 tbsp egg whites
-1 tsp blackstrap molasses
-1 tsp vanilla extract
-1/4 cup sugar-free chocolate chips(I use the brand Krisda)
- Combine all dry ingredients.
- Add your wet ingredients and mix well until a thick dough forms.
- Mix in your chocolate chips.
- Freeze for 15min, eat immediately or store in the freezer in an air-tight container for later.
- Preheat oven to 350*.
- Flatten dough balls slightly with a spoon
- Bake on parchment for 7-8 minutes
- Cool on a wire rack.
- Store in an air-tight container.
-1/4 cup coconut flour
-1 tbsp Truvia Sweetener
-1/2 tsp baking powder
-1/4 tsp salt
-1/3 cup almond milk OR heavy cream (+more if needed to reach smooth consistency)*
-90g egg whites*
-1 tsp coconut oil
-1/4 tsp vanilla extract
-1/2 cup coconut oil for frying
*Improved from original recipe in video.
- Heat a deep pan with at least 1/2 cup coconut oil over medium heat.
- Mix together all ingredients until a smooth batter is formed.
- Use cookie dough-balls frozen for 15min for frying.
- Coat each ball thoroughly with the batter before placing in the oil.
- Fry a few at a time for 2-4min, rotating a few times before removing and placing on paper towel to drain excess oil. *
- Optional: Grind up splenda or erythritol to a fine powder to top each one.
- Best eaten the day of!
*If you find your batter coming off, try turning down your heat or changing your milk to egg ratio in your batter.
That’s it! If you find any other ways to bake this dough…let me know in the comments below! …I’m thinking of making one giant cookie and eating it that way, considering I already ate half the recipe today. Haha.
Nutrition for each dough ball WITHOUT frying: 7.5f/2.5C(NET)/3.3P & 2.5g fibre
Frying Batter Nutrition per 1/12 serving: 0.8F/0.7C(NET)/1.2P & 0.8g fibre
*Note: Does not include coconut oil used for frying as amount absorbed/used can vary.
*Disclaimer*: I may receive a small commission if you choose to purchase an item from one of these links!
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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
- 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)
- Combine all dry ingredients in a bowl.
- In another microwavable bowl sprayed with oil, add the vitafiber and microwave for 30s.
- Stir in the wet ingredients until butter has melted.
- Stir in dry ingredients until a crumbly dough has formed
- Use your hands to form the dough into a ball and then flatten on a piece of saran wrap into desired cookie shape.
- Wrap fully with saran wrap and place on a plate in the freezer for at least 10min before removing to eat.
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
What is one of the most well known, well-loved desserts around the world? Well, you guessed it it..Chocolate-Chip Cookies! I mean if you don’t like chocolate-chip cookies then honestly I think you may need to see a doctor.(Kidding!) But seriously who doesn’t like a delicious, goey, chocolatey, doughy.. cookie. And now guess what the amazing news is? You can enjoy this amazing cookie taste in your protein shakes too! How you might ask did I achieve this great feat?? I guess you will have to read on to find out..but for now I will just say that this shake is insanely delicious. It contains a crazy 34g of protein and 340 calories. The perfect indulgent breakfast without any guilt at all! Take me to the recipe!