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.
Ingredients:
- 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.
