• Mama Julie Cooks

Keto Cookies 2 Ways - Strawberry White Chocolate and Traditional Chocolate Chip







Some of the members of my keto cooking group asked for a keto cookie recipe, so thus began a two and a half week cookie cooking extravaganza! Seriously I have never made so many cookies at one time, in my life. Talk about labor of love! One night I thought I was done but then in the middle of the night I woke up thinking about cookings and the idea to make some of the cookies pink came to me. Once again cookie production started up again.


Today I would like to share with you the two top recipes that my family voted as their favorites. My family chose traditional chocolate chip and Strawberry White Chocolate Cookies. I hope you love them as much as my family did.






Basic Cookie Dough Recipe


2 sticks of butter, melted

2 cups of almond flour

3/4 cup keto sweetener of your choice, I used Lakanto Monkfruit Golden

1 Tbsp. vanilla extract

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

3/4 cup carb quick ( Amazon link below )

2 eggs, beaten


Combine all the ingredients and allow it to sit for 10-15 minutes.


Traditional Chocolate Chip:


2/3 cup sugar free chocolate chips of your choice


For the traditional chocolate chip cookies all you have to do is stir in the sugar free chocolate chips. See below for additional info, tips, and tricks that apply to both types of cookies.




Strawberry White Chocolate Cookies:


If you want to make the Strawberry White Chocolate Cookies, you will need 1 bar of the Torras Strawberry White Chocolate bar and pink food coloring if you want to color your cookies.


If you choose to color your cookies, I found that it works best if you first combine all the wet ingredients and add your food coloring to this wet mixture and then add in all your dry ingredients. This way your color is evenly distributed.


I chopped the chocolate bar into small chunks about the size of chocolate chips. After doing several batches of these cookies, I found that it works best if you top each cookie with the chunks of white chocolate instead of mixing the white chocolate into the batter.


Below is the Link for the Strawberry White Chocolate If anyone is interested. I am an amazon affiliate and Amazon does give me a small commission which I use to help pay for all the products I buy to create recipes. If that in anyway bothers you please don't use the link and go directly to Amazon. If you want to help support my channel then please do use the link and know that it does not add any cost to you when purchasing items on Amazon.


If you find anyone else who provides or sells this chocolate for a better deal than Amazon please let me know and I will post their links as well.


https://www.amazon.com/Torras-Sugar-Gluten-White-Chocolate/dp/B07H36K4RQ/ref=as_sl_pc_qf_sp_asin_til?tag=mamajuliecook-20&linkCode=w00&linkId=907f49d7aeb0daa978923d76272855c3&creativeASIN=B07H36K4RQ


Below is the link for the carb quick I get from Amazon. I have been playing with this product for a while now and so far I am really liking it and finding it helpful. I will be coming out with more recipes using their product in the future. I have this product on my subscribe and save list so that they automatically ship it to me every month. I will keep you guys posted with new recipes as I make them.


https://www.amazon.com/Carbquik-Baking-Biscuit-Mix-48oz/dp/B005YVU6FY/ref=as_sl_pc_qf_sp_asin_til?tag=mamajuliecook-20&linkCode=w00&linkId=f1d52af01d7774010a28cbef7266f663&creativeASIN=B005YVU6FY













Misc. Info For Either Type Of Cookie:


No matter which type of cookie you make here is the process I used to make them. I used a one Tablespoon scoop to form each cookie. I used a cookie sheet lined with parchment paper and then scooped each cookie dough ball onto that. No sprays were needed and once cooled the cookies lifted off easily.


Preheat your oven to 350° F. Bake the cookies for approximately 10 minutes. I pulled the cookies out before they browned. In fact when I pulled them out they looked like they were not done. They had a slight browning on the edges that was barely detectable. When done this way and allowed to cool on the cookie sheet, the cookies were tender and moist and beautiful. If I cooked them past this point they dried out and the almond flour became granular or grainy instead of soft and tender.


The recipe made three dozen ( Tablespoon size ) cookies.

















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