Tag Archives: cookies

Low Carb Chocolate Chip Cookies

DSCF9123I have a love/hate relationship with Just Like Sugar. I love how it changes the texture of food, but I hate how it tastes. For instance, chocolate chip cookies with this sweetener have a consistency that is so similar to the high carb version. However, if you only use JLS, they will taste salty and bitter. Something about it just doesn’t agree with me.

The trick is to combine just enough of the JLS with erythritol/sucralose to get a good texture and a sweet taste. There are lots of good recipes for chocolate chip cookies that don’t use this sweetener. (I have one here.) But if you have some JLS and you’d like to try a new recipe, this one is great. My 14 year-old, non-low carb, pickiest eater in the world daughter even likes these.

Chocolate Chip Cookies                                                                             DSCF9110

2 sticks softened butter

1/4 cup Just Like Sugar Brown

1/2 cup Just Like Sugar

3/4 cup granular erythritol

12 drops EZ Sweetz (1/2 cup Splenda equivalent)

1 room temperature egg

1 1/2 cups almond flour

1/2 cup coconut flour

1 teaspoon baking powder

1 teaspoon saltDSCF9112

2/3 cup sugar-free chocolate chips (I use these.)

Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper and set aside.

Cream butter, all sweeteners, and egg. Add almond flour, coconut flour, baking powder, and salt. Mix thoroughly. Fold in chocolate chips until well-distributed. I use a mini ice cream scoop to portion the dough.

Bake for 15-18 minutes, until lightly brown.                 Makes 40 cookies: 1 NET carb per cookie

 

Low Carb Macadamia Nut Cookies

I just love these cookies. They are sweet and soft with the buttery crunch of the macadamia nuts. The glaze puts them over the top. Like most low carb baked goods, they are even better the second day- or the third if they make it that long.

 

 

Low Carb Macadamia Nut Cookies

1 stick of softened butter

1/2 cup powdered erythritol

12 drops EZ Sweetz (or 1/2 cup Splenda)

2 eggs

1/3 cup ricotta cheese

1 teaspoon vanilla

2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3/4 cup rough chopped macadamia nuts

Glaze:

1/2 cup powdered erythritol

2 tablespoons almond milk

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Cream butter, erythritol, EZ Sweetz, eggs, ricotta, and vanilla in a large mixing bowl. Mix almond flour, baking powder, baking soda, and salt. Add to wet ingredients and blend well.

 

 

 

Remove from blender and fold in chopped nuts.

 

 

 

 

 

Use a mini ice cream scoop to portion dough onto cookie sheets. Then use the back of a teaspoon to flatten the cookie dough. (You may have to wet the spoon to keep the dough from sticking.)

 

 

 

Bake for 14 minutes, until edges are lightly brown. Allow cookies to cool, then mix powdered erythritol and almond milk in a small bowl to form a glaze.

Store in the refrigerator. They are better chilled than they are fresh from the oven.

Makes 34 cookies:  1 NET carb each

 

Low Carb Chocolate Pecan Candy

These are a great alternative to the sugar-free candies sold in the grocery store– plus they don’t have maltitol. They are very rich and really satisfy a craving for chocolate. Actually, they remind me of no bake chocolate and oatmeal cookies that some people call “oaties.” They are quick and easy to make. I hope you give them a try!

 

 

Low Carb Chocolate Pecan Candy

1 stick of butter

24 drops EZ Sweetz

1 cup granular erythritol

1/4 cup cream

pinch of salt

1/2 teaspoon vanilla

1 cup pecans

1/2 cup shredded, unsweetened coconut

1 ounce unsweetened baking chocolate

In a small saucepan, melt butter and stir in EZ Sweetz, erythritol, cream, and salt. Bring mixture to a simmer and stir until sweetener is completely dissolved. It only takes about 1 minute. Remove from heat and stir in vanilla. Add the chocolate and stir until melted. Stir in pecans and coconut and combine well.

 I allowed my mixture to cool slightly and put small spoonfuls in a mini-muffin tin. I let them sit in the freezer for 20-25 minutes. I removed them from the pan and stored them in the refrigerator.

However, I must admit the muffin tin was probably more trouble than it was worth. They were hard to get out of the pan. The next time I make these, I’ll put spoonfuls of the mixture onto wax paper like a drop cookie, and then let them set in the refrigerator until firm.

 

Makes 24 pieces:  1.8 NET carbs in a 3 piece serving

 

Low Carb Brownies

Happiness is a 9 X 13 pan of fudgy brownies. My daughter told me not to put this picture, but it made me so happy I couldn’t resist. I think she didn’t want people to see my stained baking pan.  I hope you don’t notice, or you aren’t offended, or that you feel better because your baking pans are stained too. If you normally prefer your brownies to be cake like, you may not enjoy these. My husband said they were a cross between a brownie, fudge, and frosting. That can’t be bad.

 

Brownies:

1 stick butter- softened

1  1/2 cups powdered erythritol

24 drops of EZ Sweetz OR 1 cup Splenda

2 teaspoons vanilla

4 eggs- room temperature

1/2 cup almond milk

1/2 cup heavy cream

1/2 cup sugar-free chocolate syrup (Use Hershey’s, Torani, or another brand that does NOT use maltitol.)

1/2 cup milled flax seed/flax meal

1  1/2 cups almond flour

3/4 cup cocoa

1 tsp xanthan gum

1 tablespoon baking powder

3/4 tsp salt

 

Allow all ingredients to reach room temperature first.

Preheat oven to 350 degrees and spray a 9 X 13 pan.

Mix all dry ingredients in a medium bowl and set aside.

Cream the butter, erythritol, EZ Sweetz (or Splenda), vanilla, eggs, almond milk, and heavy cream. Add the dry ingredients in two batches and mix well. This is a very thick batter. Spread in your greased pan and bake for 23-25 minutes.

Allow to cool before slicing and store in the refrigerator.

Makes 32 servings for people who eat normal sized brownies, or 16 for my family.

NET Carbs for entire pan is about 34 grams if you use EZ Sweetz instead of Splenda.

 

 

 

 

 

 

 

Low Carb Chocolate Mint Cookies

I really don’t crave sweets the way I used to before I started eating low carb. However, when a Girl Scout recently asked me to buy some cookies, I did feel a twinge of a longing for a thin mint.

I used this recipe for low carb Frosted Almond Ricotta Cookies as a foundation for creating my Chocolate Mint Cookies. They are really simple to make and have a nice consistency. They are a soft, fudgy cookie, not crisp like a thin mint. My whole family likes both versions of this. They’d be just as good without the mint extract if you aren’t a fan of mint flavor. Just substitute vanilla instead.

Chocolate Mint Cookies

1 stick of softened butter

2/3 cup granular erythritol

2/3 cup Splenda (or 16 drops EZ Sweetz)

1 egg

2/3 cup ricotta cheese

1 tsp vanilla extract

2 cups almond flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp xanthan gum

pinch of salt

3 ounces unsweetened chocolate

Allow all ingredients to reach room temperature. Preheat oven to 350 degrees.

Mix butter, erythritol, Splenda, egg, ricotta cheese, and vanilla extract. Combine almond flour, baking powder, baking soda, xanthan gum, and salt. Add flour mixture to wet ingredients. Melt chocolate and add to cookie dough. Mix thoroughly. Use a mini ice cream scoop to drop dough on a parchment lined cookie sheet. Wet the back of a teaspoon and use it to spread cookie dough. Bake for 10-12 minutes and allow to cool before adding frosting.

Frosting

1 cup powdered erythritol

1/4 cup almond milk

1/4 tsp mint (or vanilla) extract

Slowly add almond milk to powdered sugar mixture. Stop when you reach desired consistency. Stir in extract and add to cooled cookies.

Store these in an airtight container after the frosting has a chance to set. I keep them in the refrigerator. Like most low carb baked goods, these are better the second day.

Makes 40 cookies with a net carb count of 1.5 each.

 

 

Low Carb Chocolate Chip Cookies

I am so excited about this recipe. I’ve tried many different chocolate chip cookie recipes since we started eating low carb, and I haven’t been really satisfied with any of them. Cookies seem to be much harder to recreate with low carb ingredients than other types of baked goods. However, these turned out really well. Unlike most low carb treats, these are good right out of the oven. Like most low carb treats, they are even better the next day. I recommend keeping them in the fridge. These are kid tested and approved. Katie loves them. I baked some of these at Christmas and she was already asking for more. I hope you try these and enjoy them as much as we do!

Recipe:

1/2 cup softened butter

1/3 cup Ideal Brown Sugar (available in grocery stores)

1/3 cup granular erythritol

8 drops EZ sweetz liquid sucralose (or 1/3 cup Splenda)

2 eggs

1/3 cup ricotta cheese

1 tsp. vanilla

2 cups almond flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. xanthan gum (optional)

pinch of salt

1 1/2 cups of sugar-free chocolate chips (I use Nevada Manna from Netrition.)

Cream butter, wet ingredients, and sweeteners until well mixed. Combine flour, baking powder, baking soda, salt, and xanthan gum in a separate bowl. Add flour mixture to wet ingredients and blend well. Fold in chocolate chips.

 

 

 

 

 

 

 

 

 

Use a mini ice cream scoop to portion dough on parchment paper.

 

 

 

 

 

 

 

 

Use a wet spoon to spread the dough out slightly. Low carb dough won’t melt and spread the same way regular dough would.

 

 

 

 

 

 

Bake at 350 for 14-15 minutes. Let cool and refrigerate.

NET Carbs for whole recipe 48. Makes about 45 cookies, so just over 1 carb per cookie.

I threw a few chopped pecans on top of some of these. It put them over the top for me. Also, Katie won’t eat nuts, so I’m guaranteed that there will be some left for me. :)