Good morning, everyone!
I haven't been here in awhile but I have it scheduled to change that.
A writer friend of mine asked for my 'keto' breakfast cookie recipe so I thought it would be easier to share it with her here.
Three important notes:
I don't make these completely keto-friendly. First, I'm not on keto, just low-carb. To that end, I use real milk chocolate chips. There is about 1/4 C. in each batch and I only have 2 each morning. You CAN use Lilly's chocolate chips but I don't find them cost-effective on a limited income.
Second, you need to refrigerate them They will mold quickly.
The other note is that almond flour seems to make things dry. To help this, I wrap two in a paper towel and microwave them at about 12 min. and they aren't as dry.
With that in mind, here's the recipe:
Preheat Oven to 350* F.
1-1/2 C. Almond Flour
1 Scoop Vanilla Protein Powder (I use the equate brand from Walmart but you can use your choice)
1/2 C. Melted Butter
2/3 C. Sweetener (I use Stevia)
1 tsp. Cinnamon (optional but good for blood sugar suppoprt)
2 Large eggs
1 tsp. Vanilla
1 tsp Baking Powder
1/2 tsp salt
chopped nuts (optional)
Sift dry ingredients together. Add butter to combine, then add eggs & vanilla
Scoop out onto parchment lined baking sheet (easier cleanup. - treat these as you would a choco. chip dough)
Flatten slightly.
Bake until edges are golden - about 10 minutes.
Remove to coolling rack.
I cut strips of the parchment paper from the baking sheet into strips about the width of the cookie and wrap 2 cookies per strip then store in air-tight container in the refrigerator.
Yields about 12 cookies.
Enjoy!
Be safe, Be prepared, Be Blessed!
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