will REP for the best keto cookie recipe

[BPP]

preferably chewy

[Rodzilla]

Chocolate Peanut Butter Drops

Ingredients:
1 oz unsweetened chocolate
1/3 cup chunky peanut butter
2 Tbs butter
1/3 cup whole milk ricotta
12 packets equal
1 tsp pure vanilla extract

Melt the first 3 ingredients in a bowl in the microwave. Stir well to combine. Add the remaining ingredients, stir again and drop by the tablespoon on waxed paper.. you should have 12. Chill until firm.. at least 1 hour.. and keep in the refrigerator.
12 servings
per serving Protein: 2.8g fat: 5.3g Carbs: 2g

Belinda's Chocolate Coconut Yummies

2 1/2 cup Splenda
2 tbsp. unsweetened cocoa
1/2 cup margarine
1/2 cup milk (1/4 c cream + 1/4 c water)
1 tsp. vanilla
1/2 cup creamy peanut butter
3 cups unsweetened shredded coconut

Mix Splenda, cocoa, margarine and milk in saucepan. Bring to a boil (stir constantly). Boil for EXACTLY one minute (do not overcook). Remove from heat and stir in peanut butter and vanilla. When peanut butter is evenly spread throughout mixture, add the coconut. Stir to coat evenly. Drop by spoonfuls onto waxed paper. Chill in refrigerator. Enjoy!

Peppermint Patties

1 package of unsweetened gelatin powder
soften in about 3 tablespoons boiling water, then add to blender (it is not a critical ingredient it merely adds stability to prevent quick melting.You could skip it if you like.)

Blend one cup cream (any type)
3 drops peppermint flavor
1 OZ CREAM CHEESE
1 0z unsweetened chocolate melted
approx 8-12 packs sweetener
Approx 1/2 tsp vanilla.

I mix in a blender for ease of blending everything together then chill for 10 minutes or so and spoon silver dollar size patties onto parchment paper on a cookie sheet ...FREEZE ( makes ABOUT 20) PACK IN AN AIR TIGHT BAGGIE OR TIN store in freezer


Ginger Snaps

2 cups almond flour
1/4 lb (1 stick) softened butter
1/2 cup granular Splenda
2 Tablespoons Brown Sugar Twin
2 teaspoons water
1 teaspoon sugarfree vanilla extract
1 1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt

Preheat oven to 300?F. Cream butter with Splenda and Brown Sugar Twin in a large bowl. Add water and spices and mix well. Gradually add almond flour and mix to a stiff dough. Form into small balls and place on greased cookie sheet at least 1" apart. Bake at 300?F for 20 minutes. After five minutes in oven, press cookies down with a fork in a criss-cross manner. Continue baking, being careful not to burn and adjusting time for your oven. Makes 20-24 cookies. Approximately 1 carb per cookie.

Cinnamon Walnut Chews

1 stick (1/4 lb) unsalted butter, softened
1/2 cup Brown Sugar Twin OR 1/2 cup Splenda
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup Atkins bake mix
1 1/2teaspoons cinnamon, divided
1 teaspoon vanilla extract
1/2 cup sour cream
2 teaspoons seltzer water
1 cup lowcarb (Splenda Sweetened Darrel Lea) chocolate chips
1 1/2 cups chopped toasted walnuts

Preheat oven to 375?F. Beat butter until fluffy. Beat in sweeteners, egg and vanilla. In second bowl, combine bake mix, salt and half of cinnamon. Gradually add dry ingredients to butter mixture. Add sour cream and seltzer. Stir in walnuts. Place by teaspoon, 1" apart on non-stick baking sheets. Sprinkle with remaining cinnamon. Bake at 375?F for 12 to 15 minutes until golden and slightly firm. Cool. Makes 20-24 cookies. Approx. 2 carbs per cookie.

Snickerdoodles

1 3/4 cups soya flour
1/2 cup almond flour
1/2 cup oat flour
1 cup (1/2 lb.) unsalted butter
1 3/4 cups Splenda
2 eggs
2 tsp cream of tartar
1 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon

Topping Mixture Ingredients:
1/4 cup Splenda
1 Tbs cinnamon

Preheat oven to 350?F. Sift together the flours, cream of tartar, baking soda, 1 tsp cinnamon and salt. Set aside. With a hand held mixer or the bowl of a standing mixer, cream the butter and Splenda for 3minutes. The color should lighten noticeably. Add the eggs one at a time and blend one minute after each is added.

Stop and scrape down the sides of the mixing bowl at any time during this process when necessary to mix thoroughly. Blend in the flour mixture in 3 parts, mixing at least 20 seconds after each addition.

For the topping: Mix together the 1/4 cup Splenda and 1 Tbs cinnamon in a small bowl. Using a fork or a wire whisk, blend well to evenly combine the two.

Roll the cookie dough into walnut size balls and drop into the topping mixture roll to coat the cookie and place at least one inch apart on cookie sheet. Bake for 12 to 15 minutes.

Makes 30 cookies. Approx. 1.5 carbs per cookie.


Pecan Chocolate Treats

2 1/2 cups Splenda
2 Tablespoons unsweetened cocoa
1/2 cup butter
1/4 cup cream
1/4 cup water
1 tsp vanilla extract
1/2 cup creamy peanut butter (no sugar added)
2 cups pecan pieces

Mix Splenda, cocoa, butter, cream and water in saucepan. Bring to a boil, stirring constantly. Boil for 1 1/2 minutes (do not overcook). Remove from heat and stir in peanut butter and vanilla.
When peanut butter is evenly spread throughout mixture, add pecan pieces. Stir to coat evenly.

Drop by spoonfuls onto waxed paper. Chill in refrigerator. (Once chilled and "set", you can lift these from the waxed paper and place the entire batch in Tupperware and keep in fridge.)
Makes 15-20 treats. 3-4 carbs per treat.


Inside Out Almond Joy Balls

2 oz. unsweetened chocolate
3 Tbsp butter
2 Tbsp almond butter
2 Tbsp cream
1/2 tsp vanilla or almond extract
2 Tbsp Equal spoonful
3 pkt Sweet N Low
1 cup finely chopped almonds,
frozen unsweetened coconut

Melt chocolate and butter carefully in the microwave. Stir in almond butter and set aside. Mix together the cream and vanilla ex tract. Add sweetener to cream mixture and stir till dissolved. Add to chocolate mixture Stir in chopped frozen almonds.
Scoop a bit of the chocolate mixture with a teaspoon. Drop mixture into bowl of coconut. Roll chocolate in coconut, forming a ball as you coat it with coconut. Chill till serving.

Makes 30 small balls or 24 larger ones.

[BPP]

i want ones that are KNOWN to be good from first hand experience

iv tried quite a few nice cookie recipes on siets, and so far...so-so

[Rodzilla]

sorry big poppa, I'm not a keto guy myself, the best keto recipe I have is pudding, and its very easy, and not chewy.

[Eileen]

2 tbs / 30g coconut oil
2 tbs almond butter or 30g ground almonds
2 tbs flaxmeal
1 tsp cinnamon
1 sachet splenda

Melt the coconut oil and then mix all ingredients together well. Take a spoonful of the mixture, form it into a ball with your hands and flatten it. Make as many as you have mixture for. Then put into the fridge or freezer for a couple of hours. Keep them cold.

Macros per batch: cals 501, protein 13g, fat 49g, net carbs 2g.

These are nice, but because they are very small for the amount of calories in them, I suggest keeping them as a pre-workout snack. They should supply plenty of energy without filling your stomach too much.

[Eileen]

1 egg, whisked
3 tbs chunky peanut butter
3 tbs soya bran
1 tbs cocoa (optional)
3 tbs sweetener (I used inulin)
little water if necessary

Mix the pb, bran, sweetener, cocoa, then add the egg and mix.
Add a little water if necessary to get to a stiff dough consistancy.
Take about a teaspoonful, roll and flatten and put on baking sheet.
Bake for around 10 minutes at 200.
Makes around 15.

Protein 28g, fat 31g, carbs 9g, cals 430. (so around 27 calories each)

This is a work in progress. I've made two batches which turned out pretty well, but feel free to tinker. I used soya bran because that's what I had, but I'm sure rice or wheat bran would work too.

[deadfingers]

Hey I've got quite a few from a book I just bought a while back, they have some interesting ingredients, but most are easily found. I have some for brownies as well. I'll post them up on the weekend.

[hjayss]

1 cup natural peanut butter (smooth or crunchy)
1 cup splenda
1 egg.

Melt peanut butter in the microwave (about 30-45 seconds). Combine with splenda and egg. Form into one inch balls and place on a cookie sheet. Slightly flatten the balls with a fork. Bake about 15 - 20 minutes at 350.

[kyles1991]

Sorry I don't have any thing chewy but I will tell you that this is delicious.

Buttery almond cookies.
1/2 cup butter, softened
4 1/2 ounces almond flour, 1 1/4 cups
1 cup granular Splenda or equivalent liquid Splenda
1 egg
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar

Don't remember where I got this so I can't give credit to it's maker but I will say it's not my own recipe.It's been on my comp for ages.

[PowerD]

http://forum.bodybuilding.com/showthread.php?t=4611793

[Shattering Fast]

1 cup natural peanut butter (smooth or crunchy)
1 cup splenda
1 egg.

Melt peanut butter in the microwave (about 30-45 seconds). Combine with splenda and egg. Form into one inch balls and place on a cookie sheet. Slightly flatten the balls with a fork. Bake about 15 - 20 minutes at 350.

x 2. just use less splenda. maybe half of that, otherwise it ends up tasting kind of weird. add some baking powder too to get them nice and cookie-like. from first hand experience they're pretty damn good and i think they'd be even better with less splenda.

[sweetbecky]

SF Jell-O Gummy Worms! I've made these lots of times and they are great.

3 envelopes unflavored gelatin
2 packages sugar-free jello, any flavors
1 cup boiling water
1 package Kool-Aid, any flavor (optional)

Directions

1. Combine all ingredients until dissolved.
2. Pour into an 8x8 pan, lightly sprayed.
3. Refrigerate until firm.
4. Cut into "worm-like" strips.

I never used the kool-aid. It's supposed to make them more sour, which I didn't want. Enjoy!

[xXBoStErXx]

My sister is a hardcore epileptic, the poor thing has never ate bread...

She has to stay in constant ketosis or she has constant seizures, and we give here these cookies taken from an epilepsy website.. Hopefully they taste good to you i even like em.

Almond Coconut Macaroons

Ingredients:

* 4 egg whites
* 1/8 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 1/2 cup Splenda
* 1/2 cup ground almonds
* 2 cups shredded coconut (unsweetened)

Preparation:

* Whip egg whites, salt and extracts until frothy. Slowly pour in the Splenda and whip until stiff peaks form. Be careful not to over whip until dry.
* Gently, with a rubber spatula, fold in the almonds and coconut.
* Line a cookie sheet with parchment paper, and drop rounded tablespoons of batter 1 inch apart onto cookie sheet.
* Bake in a preheated 350 F. oven for 15 - 20 minutes, or until golden brown. Turn off the oven, open door slightly, and let macaroons sit in the oven until cool to allow the macaroon to dry.
* Store in an airtight container.


Makes 24 cookies.. ish. 3 g carb

[SinOrSlim]

Sounds great! cant wait to try it!

[SinOrSlim]

Sounds great! cant wait to try it!

[03SVT_COBRA]

My sister is a hardcore epileptic, the poor thing has never ate bread...

She has to stay in constant ketosis or she has constant seizures, and we give here these cookies taken from an epilepsy website.. Hopefully they taste good to you i even like em.

Almond Coconut Macaroons

Ingredients:

* 4 egg whites
* 1/8 teaspoon salt
* 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 1/2 cup Splenda
* 1/2 cup ground almonds
* 2 cups shredded coconut (unsweetened)

Preparation:

* Whip egg whites, salt and extracts until frothy. Slowly pour in the Splenda and whip until stiff peaks form. Be careful not to over whip until dry.
* Gently, with a rubber spatula, fold in the almonds and coconut.
* Line a cookie sheet with parchment paper, and drop rounded tablespoons of batter 1 inch apart onto cookie sheet.
* Bake in a preheated 350 F. oven for 15 - 20 minutes, or until golden brown. Turn off the oven, open door slightly, and let macaroons sit in the oven until cool to allow the macaroon to dry.
* Store in an airtight container.


Makes 24 cookies.. ish. 3 g carb

Had to make these after my 3rd day on Keto and CRAVING something sweet. They are indeed delicious and I will be making these for a long time to come!

[BPP]

back on keto bump

[Ainsley0981]

preferably chewy

GIANT KETO CHOCOLATE CHIP COOKIE!!! (TATSES BETTER THAN IT LOOKS I PROMISE!)
CHECK OUT www.sinorslim.com FOR MORE!!!


Ingredients:

1 Scoop Nitro Pro Cookies and Cream Protein (Look at the end of the post for the amazon link)
1 Egg
1/2 Tbsp Safflower Oil
1/2 tsp Butter Extract
1/2 Serving of Almonds (About 13 almonds)
1/4 Cup Unsweetened Almond Milk


Directions:

1. Chop almonds into bits (you can use a food processor but for best results chop by hand to ensure you get “bits” rather than a ground powder)

2. In a bowl, combine egg, oil, protein, milk, butter extract, and chopped almonds.

3. Place bowl in microwave and microwave for 2 minutes. (You want to be sure not to overcook it so that it stays moist!)

4. Let cool and invert bowl onto plate

5. There you go! 3 minute low carb chocolate chip cookie!

For additional daily low carb and keto recipes check out www.sinorslim.com
For a link to the Nitro-Pro Cookies and Cream Protein for this recipe, visit the site, find the post under the "desserts" tab, and scroll to the end of the recipe!

[Ainsley0981]

Almond Cookies!



FOR MACRO BREAKDOWN AND MORE CHECK OUT www.sinorslim.com

Ingredients:
100g Low Salt Almonds
2 Egg Whites
1/2 tsp Vanilla Extract (No high fructose corn syrup!)
3 Packets of Sweetener (I used Truvia)

Directions:

1.Preheat oven to 200 degrees

2. Grind almonds in food processor

3. Whisk egg whites in a bowl

4. Add ground almonds, vanilla extract, and sweetener to the whisked egg whites and whisk together until well blended.

5. Take a spoon and scoop spoon-sized drops onto a greased cookie sheet.

6. Bake for 20 minutes

7. Let cool, serve and enjoy!