Keto Baking Recipes: New Ideas For The New Year

By Krista Bo

To those who don’t know me, I’m Krista Bo. I’m a Six Degrees Society member who lives a low-carb lifestyle following the keto diet. I’ve lost 30 lbs since January 2018, as a new year’s resolution turned lifestyle shift. In a previous SDS post, I wrote about how I’ve stuck with keto, but one thing that was tough for me to tackle was satisfying my sweet tooth. Sugar is carbs and more than 20g of carbs a day on this diet is a no-no, so I thought I’d have to give up sweets and treats forever. What if I told you there was a way to stay true to your New Year’s resolution to lose weight and still eat cookies every day?

It turns out, there are many low-carb, keto-friendly substitutions for baking products like sugar, flour and baking soda. So if you’re looking to cut out sugar, try the keto diet or experiment with new ingredients, you’re in for a treat (or three to be exact). You can have your cake and eat it too!

Below are my three favorite recipes that are sugar-free, ~1-2g of net carbs each, easy to make and delicious. If you try one of these recipes, let me know what you think! Post a picture of you making or eating them on Instagram and tag me @kristaboxo.

First thing’s first, here are some options and brands of sweeteners I like:

  1. Monk fruit sweetener: Brown or white sugar sub (I recommend this the most)
  2. Xylitol: White sugar sub
  3. Stevia: White sugar sub
  4. Powdered Monk fruit sweetener: Powdered white sugar sub

 

Low Carb Peanut Butter Cookies

KETO – Low Carb Peanut Butter Cookies. “Courtesy of Krista Bo”

Serves: At  least 16 cookies

Macros per cookies: 1 net  carb | 17g fat | 8g protein

Ingredients

1 cup of Great Value organic chunky or creamy peanut butter

¼-½ cup of sweetner

1 egg

1 tsp of vanilla extract  

Directions:

  1. Preheat oven to 350 degree °F and line a baking sheet with parchment paper.
  2. Combine peanut butter, sweetener, vanilla extract and egg until the ingredients are well incorporated.
  3. Use a cookie scoop or your hands and dish/roll out at least 16 cookies (16 net carbs for the whole batch) on the baking sheet.
  4. Bake in oven for 12-15 minutes, cool and enjoy!

 

Low Carb Butter Pecan Cookies

KETO – Low Carb Butter Pecan Cookies. “Courtesy of Krista Bo”

Serves: At least 16 cookies

Macros per cookie: 1g net carb | 11g fat | ~2g of protein

Ingredients

1 cup of Wellbee’s almond flour

3 tbsp of Arrowroot coconut flour

1 tsp of xanthan gum

1 egg

½ cup of sweetner

1 stick of butter

¼ cup of chopped pecans

1 tsp of vanilla extract

Directions:

  1. Preheat oven to 350 degree °F and line a baking sheet with parchment paper.
  2. Melt the butter, sweetener and vanilla extract together and whisk together the wet ingredients, including the egg, in one bowl.
  3. Combine dry ingredients in another bowl.
  4. Combine the wet and dry ingredients and mix in the chopped pecans.
  5. Use a cookie scoop or your hands and dish/roll out at least 16 cookies (16 net carbs for the whole batch) on the baking sheet.
  6. Bake in the oven for 15-18 minutes.
  7. Sprinkle golden sweetener (brown sugar substitute) on top of each cookie straight out of the oven (optional but recommended).
  8. Place a half a pecan on the middle of each cookie (optional for aesthetic).
  9. Cool and enjoy!

 

Low Carb Fudgy Chocolate Cookies

KETO – Low Carb Fudgy Chocolate Cookies. “Courtesy of Krista Bo”

Serves: at least 17 cookies

Macros per cookie: 1g net carb | 8g fat  | 2g protein

Ingredients

1 cup Wellbee’s almond flour

⅓ cup of Arrowroot coconut flour

⅔ cup of unsweetened cocoa powder

¼ tsp of xanthan gum

⅛ tsp of sea salt

¼ cup of melted coconut oil

¼ cup of butter

½-1 ½ cup sweetener (depending on how sweet you like cookies — I recommend 1 cup)

2 room temperature eggs

1 tsp vanilla extract

1 cup of powdered sweetener (optional)

Directions:

  1. Preheat oven to 350 degree °F and line a baking sheet with parchment paper.
  2. Combine the almond flour and coconut flour, cocoa powder, xanthan gum and salt together in one bowl.
  3. In another bowl with a hand mixer, cream the butter and sweetener together. Add in coconut oil, eggs, and vanilla extract.
  4. Combine the wet and dry ingredients. Then wrap the dough in saran wrap and cool in the fridge for at least 30 minutes (optional in a time crunch, but preferred).
  5. Take a cookie scoop and scoop out at least 17 cookies on the baking sheet and bake for 10-13 minutes.
  6. Allow the cookies to cool, sift powdered sugar on top (optional), and enjoy!

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