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!