So my husband has a serious sweet tooth, and keeping him keto requires some extra effort in having sweet stuff around the house. I’d probably been keto for almost a year before I remembered that my favorite pre-keto cookies didn’t have flour in them. so I dusted off my recipe and ketofied it.
I call them everything cookies because well, you have to replace the 6 cups of oats with something, in my case everything. (I put in all kinds of mix-ins before keto too)
some of my favorite mix-ins include:
unsweetened coconut
sugar free chocolate chips
cocoa nibs
chopped nuts
pumpkin seeds
flax seeds
anything else you can think of. Play around with it. you can even not add anything and get a pretty amazing PB cookie. It makes a ton of cookies, so I like to bake a couple dozen and then freeze the rest of the dough for later. (or just eating)
obviously the carb count is going to vary by mix-ins.
So here’s the recipe
1/2 c. butter
1 1/2 cup equivalent white sugar substitute. (my favorite is allulose)
1 1/2 cup equivalent brown sugar substitute (Usually use swerve)
4 eggs
1 tsp vanilla
16 ounces of PB (I usually fudge that to 2 cups)
2 1/2 tsp baking soda
3-6 cups mix-ins
preheat oven to 350 degrees
cream butter and “sugars” together. add eggs in one at a time, then the vanilla and PB.
add baking soda and mix-ins. drop 1 tablespoon of doug onto your cookie sheet (I like to line them with silicone mats or parchment paper). flatten with a fork
bake for 10-12 minutes, cool for 1-2 minutes before transferring to wire racks to cool completely.
Here’s the basic breakdown for the basic recipe (using a blend of erythritol, xylitol and splenda), without any mix-ins.
not super keto, but better than the alternative.
