These are moist, dense cake-like in texture, and incredibly tasty! My picky husband really liked these, and he usually isn’t too fond of low-carb desserts. These are not Induction friendly due to the almond flour and nuts. Sometimes I leave out the chopped nuts to lower calorie/carb count even more.
VARIATION: If you like a chewier cookie, substitute sugar-free honey (I use Honeytree I can buy at Walmart) for the vanilla syrup and just add in 1 tsp. vanilla. Be sure to recalculate your carbs if you do that. For a crunchier cookie, bake them longer/browner.
1 c. almond flour
¼ c. + 2T. unsweetened, plain whey protein isolate
1 tsp. baking soda
½ c. chopped nuts
½ c. sugar-free chocolate chips
¼ c. granular Splenda
4 T. erythritol sweetener
3 T. melted, unsalted butter
1 egg, beaten
¼ c. vanilla sugar-free syrup (or ¼ c. sugar free honey + 1 tsp. vanilla)
1 T. water
Preheat oven to 350º. Mix all dry ingredients in large bowl. Add all wet ingredients. Blend well and let batter sit for a couple minutes to firm up. Spoon onto greased or non-stick baking sheet in 1″ globs. They don’t spread out much when cooking, so I slightly flattened with my fingers, but not too much. Bake for about 12 minutes at 350º. Cool on cloth or racks. I got exactly 26 cookies.
NUTRITIONAL INFO: Makes 26 cookies, each contains:
4.79 g fat
2.04 g carbs, .84 g fiber, 1.2 g NET CARBS
1.8 g protein
54 mg. sodium