Ingredients:
- 1 cup Cookies and Cream Keto Chow note: this is a cup, not a scoop
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup granulated sweetener erythritol for shaped cookies/allulose for soft baked
- 1 large egg(s)
- 1 teaspoon pure vanilla extract
Directions:
Scoop Cookies
- Preheat oven to 350 degrees.
- Whisk together the Keto Chow, coconut flour, and baking powder in a small mixing bowl and set aside.
- Place the butter in a large mixing bowl and beat with an electric mixer until it is light and fluffy.
- Beat in the sweetener.
- When the sweetener is completely mixed with the butter, add the egg and the vanilla extract.
- Beat the mixture until the egg is completely mixed with the butter and sweetener. The mixture will look grainy and separated.
- Add half of the dry ingredients to the bowl and blend. When that is fully combined, add the rest of the dry ingredients.
- Beat on low speed until it is completely combined and creates a stiff dough. It should start to come together into a ball.
- Scoop balls of dough that are about a tablespoon each onto an oiled cookie sheet, spacing them approximately two inches apart.
- Bake at 350 degrees for 10-12 minutes until the cookies have puffed slightly and are just beginning to turn golden brown around the edges.
Cut Out Cookies/Cookie Cutter Cookies
- To make cut-out cookies: chill the dough for approximately 30 minutes, roll it out between two sheets of oiled parchment paper to about 1/4 inch thickness and cut into shapes with your favorite cookie cutters.
- Reroll the scraps and repeat.
- Place on an oiled cookie sheet and bake at 350 for 8-10 minutes until the cookies are just beginning to turn golden brown around the edges. Don’t overbake or the cookies will become dry.
- This will yield approximately 10-12 cookies based on the size of your cookie cutters.
Please Note: This recipe calls for one measuring cup of Keto Chow powder, not one scoop. Note about sweeteners: I tested this recipe with both an erythritol blend and with allusose. They both worked and gave good results. They erythritol resulted in a slightly sweeter cookie and is easier to roll out and shape. The allulose yielded a cookie that was a bit more soft and chewy.
Nutrition Facts
Soft Baked Keto Cookies & Cream Cookies
Serving Size
1 cookie (15 grams)
Amount per Serving
Calories
50.1
% Daily Value*
Fat
4.2
g
6
%
Saturated Fat
2.5
g
16
%
Trans Fat
0.16
g
Polyunsaturated Fat
0.17
g
Monounsaturated Fat
1.19
g
Cholesterol
19.44
mg
6
%
Sodium
95.77
mg
4
%
Potassium
138.68
mg
4
%
Carbohydrates
4.9
g
2
%
Fiber
0.68
g
3
%
Sugar
0.13
g
0
%
Sugar Alcohol
4
g
Net Carbs
0.26
g
Protein
2.5
g
5
%
Vitamin A
148.27
IU
3
%
Vitamin C
11.39
mg
14
%
Calcium
70.68
mg
7
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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