Back in August my husband and I started changing our diet to no grains, no sugar, and lower protein. What have I missed the most? Sinking my teeth into something deliciously sweet and loaded with carbs. But I have done too much research to give in to those cravings. What does my diet mostly contain? Lots of cruciferous vegetables, avocados, coconut oil, ghee, nuts, wild caught fish, grass-fed beef, and free-range chicken. What is eliminated? Processed foods, grains, sugar, high fructose fruits and starchy vegetables. How do I feel? Higher energy due to no sugar crash, lower inflammation (yay! NO joint pain!), and naturally occurring weight-loss.
Through a bit of experimenting I have created a few recipes that have satisfied my sweet tooth and carb cravings, while still maintaining a healthy balance of nutrition. Trying to create a sugar/grain-free keto high fiber cookie that tastes good is no small feat! The other challenge is to keep the carbs as low as possible. Due to the high fiber content in my Keto Chocolate Chip Cookies the net carbs per cookie are down to two! That’s right! Two lonesome little carbs. So it’s somewhat of a guiltless pleasure to enjoy this little cookie. The chocolate chips are made by Lilly and are sweetened with stevia. You can find them in most healthy markets.
Creating a Keto High Fiber Cookie
Begin with coarsely grinding your almonds. You don’t want the pieces too big but you don’t want to grind them into almond meal either.
Once all the ingredients have been combined, add your stevia sweetened chocolate chips. Make sure the consistency of your dough is similar to a regular chocolate chip cookie dough.
Using a cookie scoop, place the dough on a parchment paper filled cookie tray and mold the cookies to look like small round discs.
Bake for 15-17 minutes in a preheated 350 degree oven and cool on a wire rack for at least five minutes before indulging!
Keto Chocolate Chip High Fiber Cookies
|Prep time||20 minutes|
|Cook time||15 minutes|
|Total time||35 minutes|
|Dietary||Dairy-free, Gluten-free, Grain-free|
- 1 cup Almonds (coursely chopped)
- 1/4 cup Almond Meal
- 1/2 cup Fine-shredded Coconut (unsweetened)
- 1/3 cup Coconut Flour
- 1/4 cup Flax Seed (finely ground)
- 1/8 cup Flax Seed (whole)
- 1/8 cup Chia Seed
- 3/4 cups Favorite Sweetener (Swerve, Allulose, (Coconut palm sugar or honey-will raise carbs))
- 4 Large Eggs (room temperature)
- 1/2 cup Coconut Oil
- 1/4 cup Water (cold)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Sea Salt
- 1/2 cup Stevia Sweetened Chocolate Chips (I use Lilly brand)
|Preheat oven to 350 degrees.|
|Place 1 cup almonds in a food processor and coarsely chop almonds.|
|Placed chopped almonds, almond flour, coconut flour, flax seed, flax meal, chia seeds, and unsweetened coconut in a mixing bowl and fully blend.|
|Add sweetener of choice (swerve, allulose, etc), salt, and baking powder to mixing bowl dry ingredients.|
|Place coconut oil in a small bowl and melt. Add cold water and eggs. Mix with a whip to fully incorporate eggs.|
|Add wet mixture to dry ingredients. Fully incorporate until dough forms.|
|Add chocolate chips and blend.|
|Use cookie scoop to evenly place cookies on a parchment paper covered cookie sheet. Form cookie to look like a small round disc.|
|Bake cookies for 15-17 minutes or until golden brown on the edges.|
|Cool on a wire rack. Store in an airtight container.|
These are great! My doctor put me on a high fiber diet for a few weeks…and of course it’s lots of fruits and grains. Not low carb!
I didn’t see how many grams of fiber the recipe has. Can you give a ballpark?
Thanks for the recipe!
Depending on the size you make your cookies they are going to range anywhere from 4-6 grams of fiber per cookie! Hope your high fiber diet goes well for you!
Can these be made with pecans?