I recently went to a local bulk store in hopes of finding a magical place full of sugar free gummy candies that would satiate my candy cravings. Alas, they did not have what I desired, but I did find a couple of gems that I was very excited to experiment with.
One was the faux-sugar monkfruit/erythritol blend, and another was a pea protein powder. The 79g of protein pea powder amazed me on paper with a net 0 carb count, and an incredible 9g of fat total. Most protein powders keep the fat levels down; however, as we all living the LCHF life know, we need as much fat as possible.
The pea protein doesn’t have a strong flavour, but once you wet it, there is that slight legume smell. I just added more vanilla extract than I normally would to cover that up.
These cookies truly are very similar to flour and sugar based chocolate chip cookies. Even the raw dough was pretty tasty (not that I advocate eating raw eggs, but let’s face it, dough is the best part about baking).
Keto Chocolate Chip Cookies
- 1/4 cup of butter – room temperature
- 1/4 cup monkfruit/erythritol blend
- 1 egg – room temperature
- 1 tbs vanilla extract (or to taste)
- 1/3 cup pea protein powder
- 3/4 tsp baking powder
- couple of handfuls of sugar-free chocolate chips (to desired chocolatey-ness)
Cream your butter and faux-sugar blend, add your egg and vanilla. Mix well. Slowly add your pea powder and baking powder and blend until smooth. Fold in your chocolate chips. Scoop out onto a lined baking sheet- I managed about 9 cookies with this recipe. Place into a 350* preheated oven for about 20 minutes or until golden. Let them sit for a few minutes as they come out pretty flimsy. They will firm up as they cool.
What are your favourite cookies that you would love to see a keto hack for?