Ingredients

The following ingredients have 18 Servings
  • 1/2 cup butter (softened)
  • 1/2 cup Low Carb Brown Sweetener
  • 1/4 teaspoon stevia glycerite (or stevia liquid concentrate)
  • 1 large egg
  • 1/2 cup almond flour
  • 1/2 cup vanilla whey protein isolate
  • 2 tablespoons peanut flour (12% fat, or coconut flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sugar-free chocolate chips
  • 1/2 cup chopped walnuts or pecans (optional)

Instruction

  • Preheat oven to 375°F. Line baking sheets with parchment paper or use a non-stick baking mat.
  • Beat together butter, brown sweetener, and stevia glycerite until light and fluffy. Add egg and beat well.
  • In a separate bowl, stir together almond flour, vanilla whey protein powder, peanut flour, baking soda and salt.
  • Stir almond flour mixture into butter mixture until blended. If dough seems too soft, add in a little more almond flour. Stir in chocolate chips and chopped nuts.
  • Use cookie scoop to measure and drop onto prepared baking sheets about 2 inches apart. I recommend freezing the cookie dough drops on the baking sheet for 10 to 15 minutes prior to baking. Otherwise, the butter may melt too fast resulting in very flat cookies.
  • Bake for 8-12 minutes, or until golden. Allow to cool for a couple minutes on baking sheet then remove to wire racks to cool.