Low Carb cookies with chocolate and orange zest

November 19, 2014

I wanted these low carb cookies to be tasty as hell. Just like the regular ones, except for the carbs part. I wanted them to make me feel closer to Christmas. And they sure did.

Last night, I went to buy the ingredients like a crazy obsessed woman, and came home to realize there was not a single ounce of almond flour in the house. Almonds, tons, but no flour. Nevertheless, I refused to buy almond flour today, so I opted to make my own. Since the cookies involved don’t need to be perfectly smooth, like french macarons, I didn’t peeled the almonds for this recipe.


  • 250 grams cream cheese
  • 1 tbsp peanut butter (I used crunchy)
  • 1 tbsp butter
  • 100 grams erythritol
  • 10 ml Cologran or other sweetener of choice
  • 1 tsp vanilla extract
  • 3 eggs
  • 180 grams almond meal
  • 1 scopp low carb vanilla whey protein powder
  • 1/2 tsp baking powder
  • dark chocolate chips
  • orange zest from one orange


I mixed the first three ingredients with the mixer, until smooth. As smooth as you can, given the crunchiness of the peanut butter. I added the sweeteners and the vanilla extract and mixed them together. I mixed in the eggs, one at a time, then added the rest of the ingredients and folded them in. While the oven was preheating. I left the batter in the fridge, for about 15 minutes. With a soup spoon, I poured onto a baking sheet bites from the batter, creating small circles. Keep them in the oven for about 12-14 minutes or until golden edges. They are moist on the inside, due to the cheese mix, and crunchy on the outside. The flavor is absolutely divine and I will make them often, at least until Christmas.

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