Yep, everyone get excited! These cookies were really amazing.
NOTE: Contrary to the photo, I suggest NOT putting the powdered sugar on top, as it resulted in a cooling effect, so it would be best without it even if it makes them not quite as pretty.
These had a wonderfully crispy outside and soft and gooey inside. They definitely didn’t seem “keto” because they were wonderfully sweet and soft unlike a lot of keto sweets that use almond flours.
- 1.5 cups powdered low carb sugar substitute of choice
- 1/3 cup cocoa powder
- pinch of salt
- 3 large egg whites, room temperature, beaten
- 1/2 Tbsp vanilla extract
- 2/3 cup Lily’s Semi-Sweet Baking Chips
Preheat the oven to 350 degrees. Use a baking mat or line a baking sheet with parchment paper covered in nonstick spray.
In a large bowl, whisk the powdered sugar, salt, and cocoa powder. Add the egg whites, and beat until the batter is moistened. It should have a “fudgy batter” texture just a bit thicker than brownie batter. If it seems too thick, you can add another egg white.
Gently stir in the chocolate chips.
Spoon onto a baking sheet (should make one dozen cookies). Bake for 12-14 minutes.
Allow the cookies to dry completely before attempting to remove them from the sheet. They should be a bit crisp on the outside and soft on the inside.
Macros per cookie:
- 58 calories
- 2 net carbs
- 3.7g fat
- 2.3g protein