Zutaten für Chocolate Low Carb Cookies
- Chocolate Protein Powder
- Soy Flour
- 1/2 cup (113g) unsalted butter
- 4 ounces (113g) cream cheese
- Vanilla Flavored Soymilk
- Baking Powder
- Splenda Sugar Substitute
- Walnuts
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Zubereitung von Chocolate Low Carb Cookies
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt 1/2 cup (113g) unsalted butter and 4 ounces (113g) cream cheese. Stir until smooth.
- Add 1/2 cup (100g) Splenda (or your preferred sugar substitute) and mix until fully incorporated.
- Add 1 teaspoon vanilla extract, 2 large eggs, and 1/2 cup (50g) unsweetened cocoa powder. Mix well until a smooth batter forms.
- Stir in 1 cup (120g) almond flour (or your preferred low-carb flour), 1/4 cup (25g) unsweetened shredded coconut (optional), and 1/2 cup (50g) chopped nuts (optional). Mix until just combined, being careful not to overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft. Avoid overbaking.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
0g
Fat
16g
Carbs
0g
