Keto Chocolate Brownie Cookies
This brownie cookie recipe is 100% keto friendly, gluten free and high in protein. It is soft and moist in the inside, definitely can fix your chocolate craving for a rich chocolatey brownie in a cookie. It only takes 5 minutes of baking time! This recipe yield 9 to 10 pieces of chocolate brownie cookies.
Ingredients
- 100 g salted butter
- 90 g allulose
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp heavy cream
- 2 g liquid stevia extract
- 40 g whey protein
- 30 g oat fiber
- 40 g coconut flour
- 30 g unsweetened cocoa powder
- ½ tsp baking soda
- salt
Instructions
- Preheat the oven at 170°C.
- In a medium mixing bowl, put in the butter and sweetener. Beat in medium to high speed until light and creamy.
- Add in egg, egg yolk, vanilla extract, stevia and heavy cream. Lightly beat until combined.4. Add in the rest of ingredients. Mix with spatula then followed by mixer until everything well
- Add in the rest of ingredients. Mix with spatula then followed by mixer until everything well combined.
- With a cookie scoop, stack two scoops to make one cookie.
- Roll each cookie to make a ball shape dough.
- Bake for 5 minutes. The center should still be soft when lightly touched.
- Pull it out from the oven and leave it on the tray. Sprinkle the salt flakes while cookies are still warm.
- Transfer cookies to cooling rack after 10 minutes and let it cool completely.
Video
Notes
Useful Tips 1. To best butter temperature is to test by pressing the butter with your thumb. It should leave a thumb print but not all the way down. Level of softness determines if you are making or breaking the cookies. Butter which is too soft will cause the dough to be too soft to shape and eventually spread apart when baking. 2. The consistency of the cookie dough should be soft but yet solid enough to be formed into cookie balls. 3. Cookies made with whey protein powder will over baked easily and becomes too dry as a result. Therefore, depending on your oven, it only takes about 5 min at 170°C for my oven to get a brownie consistency which retains the softness and moisture I love inside the cookies. Another minute or so can already harden the cookies too much. It will still be delicious but texture wise will not so much resemble brownies. The doneness of cookies should still be a little bit undercooked and soft to touch. A minute of difference can already dry out the cookies so watch closely during baking. 4. Oat fiber is naturally gluten free. However, the worry could be due to how oat fiber is manufactured if the same production environment is also producing other non-gluten free products. Do look for certified gluten-free oat fiber if gluten is a concern.
Nutrition
Calories: 115.6kcalCarbohydrates: 3.1gProtein: 2.4gFat: 10.4g
Tried this recipe?Let us know how it was!