Ingredients
Units
Scale
- 1 cup peanut butter
- 1/2 cup Keto Goods Tapioca Syrup
- 1 egg
- 1/4 cup granular sweetener of choice (such as Lakanto or Swerve)
- 1/2 cup flax meal
- 1/2 cup lupin flakes
- 1/2 cup sliced almonds
- 1 tsp vanilla
- 1/2 tsp cinnamon (optional)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/2 cup sugar-free chocolate chips
- 4-6 sugar-free peanut butter cups, chopped (optional)
Instructions
- Line a cookie sheet with parchment paper and set it aside.
- In a large bowl, melt the peanut butter with the tapioca fiber syrup in the microwave for about 30 seconds. Whisk in the egg and sweetener until incorporated. Next, stir in the flax meal, vanilla, baking soda, cinnamon and salt.
- Stir in the lupin flakes (if using) and sliced almonds until they are fully incorporated. If the mixture is still warm, allow it to cool until room temperature (if you add the chocolate chips when the mixture is warm, the chips will melt). Once cooled, fold in the sugar-free chocolate chips and chopped peanut butter cups (if using). Place the bowl in the fridge to firm for about 20 minutes.
- While the cookies are chilling, turn the oven to 350 degrees F.
- Once the cookies have chilled, take a small cookie scoop (about 1 heaping tablespoon) and form a round ball. Flatten it slightly and place it on the cookie sheet, leaving about 1-inch between cookies (these cookies will not spread very much), until you have 24-28 cookies total.
- Bake on the middle rack for 10-12 minutes or until the edges just begin to brown. Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheet before placing them on a cooling rack to fully cool.
Notes
- only 3 grams of net carbs per cookie and over 9 grams of fiber!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 121
- Sugar: 0.6
- Fat: 9
- Carbohydrates: 12
- Fiber: 9
- Protein: 4