Keto Chocolate Chip and Almond Cookies

Today I’ve switched up a gluten-free chocolate chip cookie recipe by adding sliced almonds and almond extract - they give the cookies a little extra somethin’ somethin’.

I test baked these cookies on parchment as well as a silicone baking mat - both produced equal results so feel free to use which ever you prefer. The cookies will be too soft to move immediately after baking so be sure to allow them to rest for about 10 minutes before transferring to a rack to cool completely.

Items used to make this recipe:

(affiliate links)

• half sheet pans https://amzn.to/3oIjmvC

• silicone pan liners https://amzn.to/3GM5ois

• #50 cookie scoop https://amzn.to/3uJSv6l

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Keto Chocolate Chip and Almond Cookies

makes 30 cookies (#50 scoop)

Printable Recipe

Ingredients

• 120g blanched almond flour

• 16g coconut flour

• 1 tablespoon arrowroot powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon xanthan gum

• 1/4 teaspoon fine salt

• 150g unsalted butter, room temperature

• 7 tablespoons monkfruit sweetener

• 1 large egg

• 1 teaspoon blackstrap molasses

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

• 120g Lily’s premium dark chocolate baking chips

• 50g sliced almonds

Directions

1. Preheat oven to 350F and place rack in center position; line 2 half sheet pans with parchment or freshly washed and dried silicone pan liners.

2. In a medium mixing bowl, sift together the almond flour, coconut flour, arrowroot powder, baking soda, and salt; set aside until needed.

3. In the bowl of a stand mixer fitted with the beater attachment, cream butter and monkfruit sweetener on medium high speed for a full 10 minutes, scraping down the sides of the bowl periodically.

4. Stop the mixer and add the egg, molasses, almond extract, and vanilla extract; mix for 1 minute.

5. Stop mixer and add the almond flour mixture on low speed until no traces of dry ingredients remain.

6. Remove bowl from mixer and stir in chocolate chips and almonds until combined; cover bowl with plastic wrap and chill for 1 hour

7. Use a #50 scoop to portion cookies on a parchment or silicone lined half sheet pan and flatten dough slightly (very slightly, just to eliminate the domed top on each cookie); bake for 10 minutes.

8. Allow cookies to rest for 10 minutes before transferring to a rack to cool completely. Store in airtight container.

Macros

each cookie contains 92 calories, 9g protein, 9g fat, 4g carbs and 2g fiber (2g net carbs).

recipe adapted from gnomgnom.com

Oven Baked Egg Bites

Here’s my copycat version of Starbuck’s Sous Vide Egg Bites, only instead of cooking them in a sealed hot water bath (sous vide), mine are baked in the oven so anyone can make them. In all honesty, I haven’t tried the Starbuck’s egg bites, but my kids have and they say these are equally delicious. You be the judge.

Start by lining a high quality cupcake pan - I HIGHLY recommend these 100% food-grade silicone cupcake liners because eggs are notoriously sticky and they’ll bake onto the metal pan like cement. These liners can be reused over and over and over, and you don’t even have to spray them with nonstick cooking spray. The egg bites will slip right out of them, I promise. ***Be sure read the bottom of this page to learn how to choose the right silicone liners.

Back to the recipe - to ensure an even distribution of ingredients, I like to divide the bacon and half of the scallions evenly among the 12 silicone liners…

Then place the eggs, cottage cheese, heavy cream, 3/4 cup shredded cheese, and sriracha (or ketchup if you don’t like spicy heat) in a bowl. I used a wide bowl so I could get photos, but you should choose a bowl that is more deep than wide to minimize splashing (even better, use a quart size deli container).

Use an immersion blender to combine the egg mixture. The cheese does not need to be completely blended - it’s fine if small bits remain.

Alternatively, a blender may also be used to combine the ingredients, but blenders tend to incorporate a lot of air so be sure to mix on low speed and allow the mixture to rest for about an hour before using, to allow the air bubbles to dissipate.

Pour the egg mixture evenly into the silicone liners.

Top with the remaining cheddar cheese and scallions.

Bake in preheated oven for 15-20 minutes. Rest for 5 minutes before serving. Enjoy!

Items used to make this recipe:

(affiliate links)

• silicone cupcake liners https://amzn.to/3sWp52E

• commercial cupcake pan https://amzn.to/3U2jMe8

• immersion blender https://amzn.to/3WsCMEk

• quart deli containers https://amzn.to/3NtsZcV

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Oven-Baked Egg Bites

makes 12 egg bites

Printable Recipe

Ingredients

Filling:

• 6 ounces bacon, cooked and crumbled

• 2 scallions, sliced

Egg Mixture:

• 4 large eggs

• 3 ounces shredded cheddar cheese

• 1/2 cup 4% cottage cheese

• 1/4 cup heavy cream

• 1 tablespoon sriracha (or ketchup)

Garnish

• 1 ounce shredded cheddar cheese

• 2 scallions, sliced

Directions

• Preheat oven to 400F and place rack in center position.

• Line a high quality cupcake pan with 12 silicone liners (see note below on choosing the right silicone).

• Divide bacon and 2 scallions among the liners.

• In a deep mixing bowl of quart-size deli container, use an immersion blender to combine the eggs, cottage cheese, heavy cream, 3 ounces of shredded cheddar cheese, and sriracha.

• Pour the egg mixture evenly into the silicone cupcake liners,

• Top each with the remaining cheddar cheese and scallions.

• Bake for 15-20 minutes; remove from oven and rest for 5 minutes before serving.

Macros: each egg bite contains 126 calories, 8g protein, 10g fat, and 1g net carb.

Variations

Salmon and Capers - For the filling, use 1/2 ounce of cooked salmon and 1/2 teaspoon drained capers. For the egg mixture, omit the sriracha, and add 2 tablespoons onion and chive cream cheese and 1 teaspoon ground black pepper Garnish with sliced scallions before baking (no cheese). Smoked salmon can be used, but reduce to 1/4 ounce per cup (it’s very salty).

Spinach and Mushroom - For the filling, use 6 ounces of cooked, chopped, and squeezed dry spinach, and 3 ounces of finely chopped and sautéed mushrooms. For the egg mixture, replace the sriracha with 1/4 teaspoon garlic salt and replace the cheddar cheese with shredded mozzarella. Garnish with cheese and sliced scallions before baking.

Ham and Broccoli - For the filling, use 6 ounces of finely chopped cooked ham and 3 ounces cooked and chopped broccoli (be sure it’s not too wet). For the egg mixture, replace the sriracha with prepared mustard. Garnish with cheese and sliced scallions before baking.

Sausage and Kale - For the filling, use 6 ounces cooked breakfast sausage and 3 ounces finely chopped kale. For the egg mixture, omit the sriracha and replace the cheddar cheese with shredded pepper jack. Garnish with more pepper jack and sliced scallions before baking.

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How to Choose the Right Silicone

Have you ever heard of the pinch test? It’s an easy way to find out if silicone utensils or bakeware are made of 100% pure silicone or a cheaper version which contain plasticizers (aka fillers). Stay away from the cheap versions - they’re not very nonstick and they often give off strong chemical odors/flavors, especially when heated. Pure silicone is extremely nonstick and doesn’t have the same issues with odors/flavors. Manufacturers don’t always tell you if their products are pure silicone so here’s a quick way to tell the difference. Pinch the silicone between your thumb and forefinger - cheap silicone that contains plasticizers will develop a white stress mark where pinched (similar to bending plastic). If you see that white stress mark, move on to another brand.