After a few weeks at home visiting all my favourite restaurants. and then to top it off, an epic food-fest weekend in Napa, I'm left with a serious treat tooth BUT a desire to cut back on sugar, empty carbs and unhealthy indulgences. In comes my new and improved (for these purposes!) chocolate chip recipe to save the day. Each cookie has just 1.5g of sugar and almost 5g of protein plus it's packed with healthy fats your body needs. 

low-carb-cookies

Ingredients:

1.5 cups blanched almond flour (not meal). I use Honeyville and it's always perfect! 
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup plus 1 tbsp erythritol (I like this sugar alternative as it doesn't make you bloat and has no effect on your blood glucose levels. If you prefer a natural sweetener you could use 1/3 cup maple syrup or coconut sugar.)
2-3 tbsp maple syrup, adjust to your sweetness liking
2 tsp vanilla extract
5tbsp grass-fed butter, ghee or unrefined virgin coconut oil (I used a mix of butter and ghee... if you use coconut oil let me know how they turn out!)
2.5 tbsp Great Lakes Collagen Hydrolysate 
1 large egg
4 squares of dark chocolate, chopped (try and go 70% or darker. I used Lindt Excellence 85%)
1/4 cup chopped walnuts and/or raisins (optional)

Method: 

Preheat oven to 350. In one bowl mix together almond flour, collagen, sea salt and baking soda. In another bowl cream together butter, erythritol and egg. Blend wet into dry. Add chopped chocolate and optional extras and mix. On a parchment-lined baking sheet scoop 1 tbsp portions and flatten with your hand or a spatula. Bake for approx. 15 min or until brown on the edges. Let cool and dig in! 

*Makes 18 cookies

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