Part of maintaining any lifestyle is adapting it to fix you, the type of individual you are. To be able to enjoy the types of foods that satisfies your cravings and still keep you on track of your goals is a major determinate of whether you’ll be sticking to the lifestyle or not.
For me, I’m infamously know for having a sweet-tooth, I would find it impossible to maintain a lifestyle that would restrict my ability to satisfy my craving for sweets at least a few times a week.
Satisfying the sweet-tooth cravings
Lately, one of my favorite cookie recipes is this one, the “Ultra Low Carb Chocolate Chip Cookie”, inspired by Texanerin’s Perfect Paleo Chocolate Chip Cookies recipe. Of course I’ve made a few modifications to it in order to make it low carb.
To start, I reduced the almond flour by a 1/4 cup and added some oat fiber in its place. I feel that the oat fiber helps hold the cookie together once it’s baked. I also replaced the coconut sugar with a mixture of erythritol and monkfruit syrup, this is my attempt so creating a brown sugar like substitute with the monkfruit syrup providing the molasses like flavor. Another ingredient that I added to help hold the cookie together is some beef gelatin.
Choose the right chocolate chips
As for the chocolate chips, I recommend using Lily’s Dark Chocolate Chips as opposed to HERSHEY’S Kitchens Sugar Free Chocolate Chips. Lily’s Chips are sweetened using erythritol and stevia, keeping the carb count for the sweeteners pretty close to zero. HERSHEY’S Sugar Free Chips are sweetened with Maltitol, and although it’s a sugar alcohol, it still has a carb impact of about 2 calories per gram compared to sugar’s 4 calories per gram. So since Maltitol is a carbohydrate and has calories, it also affects blood glucose and ultimately can affect insulin levels in your body, which is what we’re trying to avoid while on a low carb lifestyle.
- 3/4 Cup of almond flour
- 1/4 Cup of oat fiber
- 1/4 Cup of coconut flour
- 1 heaping tablespoon of beef gelatin
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup of erythritol (preferably powdered)
- 1 tsp Maple Flavored Sugar-Free Monkfruit Syrup
- 6 tablespoons of butter
- 6 tablespoons of almond butter
- 1 and 1/2 teaspoons vanilla extract
- 1 large egg
- 1 1/4 cups sugar-free chocolate chips
- In a medium bowl, combine the almond flour, coconut flour, oat fiber, beef gelatin, baking soda and salt, and set it aside.
- Combine the erythritol and Monkfruit Syrup in a small bowl using a fork to make the sweetener. In a mixing bowl, combine the butter and the sweetener until its well combined.
- Add the egg, almond butter and vanilla extract to the mixture. note: as for the almond butter, use an all natural almond butter, one that only has one ingredient, almonds.
- Combine the flour mixture to the mixing bowl until you achieve a cookie dough like texture.
- Fold in one cup of the chocolate chips.
- Using a cookie scooper, scoop out 24 1 inch cookie dough balls and place them on a cookie sheet.
- Press down the cookie balls using the palm of your hand to achieve a cookie like shape.
- Bake at 350 degrees for 11 minutes, after baking, allow the cookies to cool for a least 5 minutes before serving or storing, otherwise, they’ll fall apart. once cooled, the cookies will hold together perfectly.