Soft Chocolate Chip Keto Protein Cookies (1g Net Carb)

• porcje: 12 servings
• czas aktywny: 5 minutes
• całkowity czas: 11 minutes

Składniki

45g (1.5 Scoops) Vanilla or Unflavored Whey/Casein Blend Protein Powder (Code "Matt" to save on PEScience)

56g Almond Flour

56g Light Butter Spread (I use Country Crock)

40g Brown Sugar Substitute

1-2 tsp Vanilla Extract (1 tsp if using vanilla protein, 2 tsp if using unflavored)

1/4 tsp Baking Soda

15g Chopped Sugar-Free Chocolate or Chocolate Chips (I use Lily's)

Wskazówki

Preheat your oven to 350 degrees F.

Combine all of your dry ingredients (minus the chocolate) in a large bowl.

Add in the butter and vanilla extract, then mix together with a silicone spatula until a dough forms.

Chop up your chocolate and fold it into the dough.

Line a baking sheet with parchment paper or a silicone baking mat, then use a small cookie scoop to create 12 small cookie dough balls. Use your hands to smooth out each cookie dough ball and space them evenly on the baking sheet.

Bake at 350 degrees F for 6 minutes.

When you remove the cookies from the oven, they're going to look puffed up. Gently press the tops down with your fingers to flatten and create that crackly top, then let the cookies cool for 10-15 minutes to firm up.

Enjoy these keto protein cookies warm, or store in an airtight container to enjoy leftovers throughout the week.

Wartości Odżywcze

• Wielkość Porcji: 1 Cookie
• Kalorie: 60
• Tłuszcz Całkowity: 5 g
• Węglowodany Całkowite: 2 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 0 g
• Białko: 4 g