WebPre heat oven to 350°F. In a medium bowl combine flour, baking soda and salt. Set aside. In a large bowl using an electric mixer on low speed, combine peanut …
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These Crunchy Low-Carb Brown Butter Chocolate Chip Cookies are the ultimate keto treat. If you’ve been missing traditional cookies this holiday season, these buttery, chocolaty cookies are sure to hit the spot! Today I’m joining in with the Sweetest Season Cookie Exchange and sharing a new favorite cookie recipe.
The key to keeping these peanut butter cookies low carb is to use a keto-friendly sweetener. We love using monk fruit such as Lakanto in keto peanut butter cookies as the texture and taste are both fantastic tasting. I have also used granular Swerve to make them with success.
However, you can still make low carb oatmeal cookies with almond flour and a few other ingredients as a substitute. What are those other ingredients you ask? We chose to use a combo of oat fiber and unflavored beef gelatin to give both the texture and the flavor of oatmeal cookies. We also used slivered almonds to mimic the texture of oats.
Crunchy keto cookies are something I’ve been longing for since I first started keto over 2 years ago. So many of the keto cookie recipes out there get most of the flavors right, but they end up with a doughy, cake-like cookie because of the almond flour. I have tried to love them, but I just can’t get behind cakey cookies.