These double chocolate low carb protein cookies with fresh raspberries, sugar free chocolate chips, and light butter are super soft and chewy in all the right ways.
While I don’t make many keto recipes or calculate net carbs for my recipes, I set out to make these protein cookies as low carb as possible. If my calculations are correct, each cookie has 3 net carbs in addition to 6 grams of protein and 7 grams of fat.
Ingredients for Low Carb Protein Cookies
I’ll briefly run through the primary ingredients and touch on things to know for substitutions or modifications. In case you’re wondering where to buy most of the ingredients I use, I’ve put them all on one Amazon list.
Also, I always recommend using a food scale to weigh your ingredients. It’s the best way to ensure you’re using the correct amount since protein measuring cups can produce wildly different amounts.
Almond Flour
My two primary flour choices for low carb baking are almond flour and coconut flour. The latter is a bit tricky since it’s so absorbent and works better in cakes than cookies, in my opinion.
If you don’t have any almond flour on hand, you can substitute all purpose flour one for one. These chocolate raspberry cookies have more of a wet dough so you don’t have to get consistency 100% perfect. Substituting all purpose flour will add carbs, however.
Protein Powder
These low carb protein cookies call for PEScience Select Whey + Casein. If you’re using a whey-only protein powder, you may need to modify the amount as casein is a bit thicker.
My biggest tip for using another protein powder would be to mix the raspberries in first and add the remaining butter one tablespoon at a time. You may not need the full amount to hydrate your cookie dough.
Light Butter
If you’re a frequent low carb baker, you may scoff at the idea of a light butter. But like I mentioned in the intro, most of my recipes lean towards lower calorie, lower fat.
And light butter has 50 fewer calories per tablespoon than full fat butter and gets the job done in baking just fine. If you wanted to use real butter, there’s no harm in that.
On the flip side, if you wanted to reduce the fat, you could swap the butter for something like canned pumpkin or unsweetened apple sauce like I used in my white chocolate peanut butter protein cookies. (You can make my peanut butter cookies super low carb as well.)
Chocolate Chips
The recipe calls for sugar free chocolate chips. I used Lakanto, but I know others love Lily’s. Use whatever you like!
For comparison, one tablespoon of the Lakanto chocolate chips has 50 calories.
Final Notes for Low Carb Protein Cookies
One of the most important tips I can give for protein powder baking is to under bake. If you see a baking time range, always start with the lower end. And if it’s your first time making a recipe, keep an eye on it during baking.
And that’s a wrap. If you try these chocolate raspberry low carb protein cookies, I wanna hear about it. Leave a review or snap a pic and tag me on the ‘gram. Good luck!
Chocolate Raspberry Low Carb Protein Cookies
Ingredients
- 1/2 C 56g Almond Flour
- 2 scoops, 62g PEScience Protein Powder, vanilla
- 3 Tbsp 15g Unsweetened Dark Cocoa Powder
- 2 Tbsp 24g Granulated Sugar Substitute , I used Swerve
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1 tsp Vanilla Extract
- 1/4 C 56g Light Butter, I used Land O' Lakes with canola
- 1/4 C 56g Sugar Free Chocolate Chips, I used Lakanto
- 3/4 C 100g Fresh Raspberries
Instructions
- Preheat oven to 325F and line a baking sheet with parchment paper.
- Mix the dry ingredients together in a large bowl before stirring in the butter, raspberries, and vanilla. Stir until a dough begins to form before adding the chocolate chips.
- Continue folding the chocolate chips in until you can form one ball of dough. (It should be pretty moist like drop cookies.)
- Use a spoon and rubber spatula to place 10 balls on the parchment paper, flattening each ball with the backside of the spatula.
- Bake for 12-15 minutes or until the cookies are slightly crisp on the bottom but still soft in the center. Cool and enjoy!
I definitely double this recipe to make enough for us to eat on through the week. I keep them in the refrigerator. This is by far my favorite cookie of yours! Best combination of chocolate with raspberry! I do wonder how it would be with the chocolate cupcake PEScience protein instead of vanilla.