Chocolate Raspberry Low Carb Protein Cookies
Super soft double chocolate chip cookies made with almond flour, protein powder, sugar free chocolate chips, and fresh raspberries.
Servings: 10 cookies
Calories: 105kcal
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!
Notes
Each cookie has 3 Net Carbs and 3 Smart Points.
Nutrition
Serving: 1Cookie | Calories: 105kcal | Carbohydrates: 7g | Protein: 6g | Fat: 7g