Soft Baked Keto Cookies & Cream Cookies
I am really excited about these cookies! They are the best cookies I have made since going keto. They are soft, tender and lightly sweet. They really behave and taste like traditional cookies and they are so easy to make. Everyone who tried them loved them! Have fun with this recipe and make it your own. Add your favorite sugar-free chocolate chips, chopped nuts, or seeds, or use sugar-free jam to make thumbprint cookies. You can even roll the dough out and use cookie cutters to cut out perfect cookies!
Ingredients
- 1cupCookies and Cream Keto Chownote: this is a cup, not a scoop
- 2tablespoonscoconut flour
- 1teaspoonbaking powder
- 0.5cupunsalted butter(1 stick)
- 0.5cupgranulated sweetenererythritol for shaped cookies/allulose for soft baked
- 1largeegg(s)
- 1teaspoonpure vanilla extract
Instructions
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.
Notes
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
Serving: 1cookie (15 grams)Calories: 50.1kcalCarbohydrates: 4.9gProtein: 2.5gFat: 4.2gSaturated Fat: 2.5gPolyunsaturated Fat: 0.17gMonounsaturated Fat: 1.19gTrans Fat: 0.16gCholesterol: 19.44mgSodium: 95.77mgPotassium: 138.68mgFiber: 0.68gSugar: 0.13gVitamin A: 148.27IUVitamin C: 11.39mgCalcium: 70.68mgIron: 0.2mgSugar Alcohol: 4gNet Carbs: 0.26g