Low Carb Chocolate Chip Cookies

(from ejroberts86’s recipe box)

substitute for maltitol: 3/4 cup Splenda (liquid or granular) and 1 tsp molasses

Do not use all liquid Splenda; I typically use liquid for the 3/4 cup and granular for the 1/2 cup.

99g total carb (36 cookies ~ 3g per cookie)

Prep time: 15 minutes
Cook time: 12 minutes
Serves 36 people

Categories: cookies, dessert, low carb

Ingredients

  • 1 cup almond meal
  • 1 cup vanilla or chocolate whey protein
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1/2 cup Splenda (liquid or granular)
  • 3/4 cup maltitol
  • 2 eggs
  • 3 tsp vanilla
  • 1 bag (8 oz) sugar free chocolate chips
  • 1 cup pecans or walnuts (opt)

Directions

  1. Mix almond meal, protein, baking soda, baking poder, and salt; set aside

  2. Beat butter until creamy and fluffy; add Splenda and maltitol, beat until very well blended

  3. Add vanilla and eggs; beat well

  4. Slowly add in dry mix, beating each addition until well incorporated

  5. Mix in chocolate chips and nuts

  6. Scoop rounded tbsp-fuls onto greased cookie sheet; bake at 375 for 9-12 min; cool on wire racks

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