To start off, they do taste pretty decent. Secondly, this is a recipe that Google Gemini gave me. But to describe them from what my brother said when I gave him one, he told me "I've never tasted something so moist and also so dry."
They're good at the first couple chews, but them it just kinda turns into a paste. I'm guessing that maybe it's the almond flour that's used in this recipe maybe? This is the first keto thing I've baked so I'm not super familiar with how their ingredients bake.
I put them in mini muffin tin so that I could control the portioning better. I'm trying to make healthy type things for me to snack on, as well as ensure my daughter has something to eat in the morning for breakfast before school/work/softball.
I was thinking maybe adding a little chunk of chocolate in the middle of them when I pull them out of the oven and maybe the oil from that might help cut through the thickness that's produced from anything more than 3 chews, but I'm not super confident that will work. We're a very ADHD house with a little touch of the autism, so textures like this are not appreciated by our brains
So I'm hoping for some suggestions on this, or maybe recipes you guys have had success with.
*## Keto Peanut Butter Protein "Oatmeal" Cookies (Cakey Texture)
This recipe uses clever swaps to mimic oatmeal without actual oats, keeping it keto and boosting protein.
Yields: About 12 cookies
Prep time: 10 minutes
Bake time: 12-15 minutes
Ingredients:
- 1 cup almond flour
- 1/2 cup peanut butter protein powder
- 1/4 cup erythritol or other keto-friendly sweetener (adjust to your sweetness preference)
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/4 cup unsweetened almond milk (or other keto-friendly milk)
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- (Optional) 2 tablespoons chopped nuts (like almonds or pecans)
- (Optional) 2 tablespoons raisins (note: this will add carbs, so use sparingly for keto)
Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sweetener until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the almond milk, mixing until just combined.
- In a separate bowl, whisk together the almond flour, peanut butter protein powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- (Optional) Fold in chopped nuts and/or raisins.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Gently flatten the cookies slightly with the back of a spoon or your hand for a more even baking.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers look set. Avoid overbaking to maintain a cakey texture.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes on Flavor and Texture:
- The peanut butter protein powder will be the dominant flavor. Choose a powder you enjoy.
- Almond flour helps create a softer, more cake-like texture compared to traditional keto cookies made with only nut butters.
- Be mindful of the sweetener amount to avoid an overly rich flavor.
- Raisins will add sweetness and a chewy texture, but their flavor can be strong and might not appeal to everyone with peanut butter. If you're unsure, try a small batch with and without.*
by RussianBotPatrol
11 Comments
I try ChatGPT recipes and they don’t come out right because of the protein powder I use (Equip which is beef isolate which does not work the same as whey isolate when baking), even though it tells me recipes with that exact protein powder. What protein powder are you using?
If you’re going to use an AI for recipes, ask for sources to websites.
These are some examples for cookie recipes from websites:
Keto Peanut Butter Cookies: https://alldayidreamaboutfood.com/keto-peanut-butter-cookies/
Keto Peanut Butter Cookies: https://thebigmansworld.com/keto-peanut-butter-cookies/
Sugar Free Low Carb Peanut Butter Blossom Cookies:
https://www.sugarfreemom.com/recipes/low-carb-gluten-free-peanut-butter-blossoms/
I also look at the reviews for extra insight.
There’s no binder other than egg which could be giving some texture problems. I always bake with almond meal rather than almond flour because it’s not as gritty or dry.
Stop using a stupid bot to write recipes
Forgive me for asking this, but… doesn’t EVERYTHING turn to a thick paste in your mouth if you chew it enough? LOL
I’ll second what others are saying. Don’t try and use a LLM to write recipes for you. They will likely turn out terrible. Instead, do the most basic amount of research and find a tried and tested recipe created by actual humans.
I took a keto chocolate chip cookie mix and tweaked it, so its more low carb. 😬
I think what might be missing from your recipe, when compared with the one I have is lupin flour. It adds texture? It was 2 Tablespoon for 1.5 cups of Almond Flour.
I use Splenda Brown Sugar, which is 1/2 Splenda, 1/2 real brown sugar. Depends on your macro limit if it works.
They were the closest thing to a real chocolate chip cookie I could find. (With the brown sugar splenda) Dont buy the pricier ingredients listed, like the chocolate chips. Hersheys sells sugar free chocolate chips at the regular supermarket. I think Reeses just released a sugar free peanut butter chip too!
** Here is a link to the original recipe. **
[keto chocolate chip cookies](https://www.fatkitchen.com/keto-lupin-flour-chocolate-chip-cookies/print/5826/?fbclid=PAQ0xDSwKsRpBleHRuA2FlbQIxMAABpwo75dkxguBOvLYolzZOddLIJHFGMP18MBvnG7wFkAxfqRQkMCBJaP5R0rKr_aem_XB2m3KnSIYMD1ll4hpBAZw)
AI recipes when there are talented human recipe developers with giant free recipe blogs? Seriously? Are we really doing this?
i do not know what to tell you. i never got cookie recipes to work..
it came close when i used 1/2 wheat flour, 1/2 almond flour….but its not keto after that
I make keto protein bars. Oh all the hundreds of recipes I go through, this one is so good every time, everyone enjoys them. Once you get into habit of making or buying the syrup and having xanthum gum in the cupboard, the rest is easy to put together. Insanely good. I throw chopped nuts into the melted chocolate at the end. I use 90% black chocolate and just add my own alternative sweetener to it and sometimes a little bit of cream to it.
I also bulk it out a little more with seeds if I have any, and desiccated coconut, and I add a little bit of salt as well.
https://www.sweetashoney.co/keto-protein-bars/
This recipe looks more like a muffin recipe, there’s definitely not enough butter (or use actual peanut butter, not powder) for a cookie. Plus, cookies wouldn’t have an ingredient like milk.
-Long time hobbyist baker, now keto experimenter
Here’s a really basic keto peanut butter cookie recipe. There’s dozens of variants out there.
https://www.allrecipes.com/recipe/261181/4-ingredient-keto-peanut-butter-cookies/
I would add at least a 1/4 tsp salt to this one. Instead of spending money on name brand Swerve, I just put the cheapest granulated erythritol I can find in the food processor until it’s super-fine like powdered sugar. Makes your desserts not as gritty, since erythritol doesn’t dissolve like sugar. Or if the peanut butter is sweet enough for you, you can halve or omit it completely. The people who think these cookies turned out dry over-baked them. Keto cookies will still look raw, you gotta trust the process a bit more. They firm up as they cool. ✌️