Keto Chocolate Chip Cookies - Low Carb

Eating Keto has been challenging at times but overall has been a life changing experience.  However, despite what people say you will still crave EVERYTHING.  Pizza, Candy, Soda and yes even cookies make the list of temptations daily.  Early on in our diet process we avoided all deserts for fear of giving in, but now that we are farther along we have built up some will power.  As we said though the craving is real and Chocolate Chip Cookies were on the mind.   We found a recipe online ( that looked good and went for it.



  • 1 1/2 Cups Almond Flour
  • 1/2 Cup Salted Butter
  • 3/4 Cup Erythritol
  • 1 tsp Vanilla Extract
  • 1 Egg
  • 1/2 tsp baking powder
  • 1/4 tsp Salt
  • 1/2 tsp xanthan gum
  • 3/4 Cup Sugar Free Chocolate Chips (Lily's Chocolate)


  1. Preheat your oven to 355 degrees. Microwave the butter for 30 seconds to melt, but it shouldn't be hot.
  2. Place the butter into a mixing bowl and beat with the Erythritol. Add the vanilla and egg, mix on low for another 15 seconds.
  3. Add almond flour, xanthan gum, baking powder and salt. Mix until well combined.
  4. Press the dough together and combine the chocolate chips into the dough with your hands.
  5. Roll the dough to Make 12 balls and place on a baking tray. Bake for 10 mins.
  6. Let them cool, and serve. Keep in an airtight container.

Nutrition Per Serving:  Calories: 168 Net Carbs: 2.3g Fats: 17.3g Protein: 4g


The cookies turned out as close to "regular" Chocolate chip cookies as we could have hoped. Our cookies did not fully flatten in the oven, so we did need to push them down by hand. This most likely happened did not fully melt our butter, as suggested in the blog post at  Despite this a little help flattened them.  Right out of the oven they were very soft and you could not pick them up, but once they cooled a bit they were both first but soft.   The chocolate chips were perfect in this recipe, we highly suggest you use Lily's Sweets Dark Chocolate Chips.  They have the perfect taste and consistent to rival regular chips. These cookies turned out better than expected.

Should or Should Not Eat:
This recipe is a most definite a Keto Should Eat.  These cookies are so good, you will find it hard to have just one, but with just 2.3 Net carbs you can splurge a bit.


Towering Flourless Chocolate Cake

We were going to add last nights dinner recipe first, but after a request from one of our twitter followers here is dessert instead. We found this recipe in the latest issue of Food Network Magazine.  Flourless chocolate cake is usually very rich, and almost impossible to eat without milk.  This recipe even called for Guinness beer, much to our surprise.  This is our first attempt at making a cake that was not from a box.  We had no clue how this would come out and if our baking skills were even up to par so we had our fingers crossed.


The Cake:

  • 2 1/2 sticks unsalted butter, cut into pieces, plus more for the pan
  • 6 ounces bittersweet chocolate, chopped
  • 6 ounces unsweetened chocolate, chopped
  • 6 large eggs
  • 3/4 cup turbinado sugar (sugar in the raw)
  • Pinch of salt
  • 1/2 cup stout beer (such as Guinness)
  • 1 teaspoon vanilla extract

The Meringue

  • 2 ounces semisweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup
  • 1 cup granulated sugar
  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • Pinch of salt
  • 2 teaspoons vanilla extract


  1. Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
  2.  Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan.
  3. Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes.
  4. Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated.
  5. Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely.
  6. Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
  7. Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake.

The Cake:

The Meringue:


Make sure you have milk in the house! This cake is chocolate overload, but in a good way. The cake is very dense closer to a cheese cake than your traditional birthday cake.  The meringue on top had a marshmallow consistency and tasted like hot chocolate. it was very light and airy and complemented the cake nicely. If you are a chocolate lover this is the type of cake for you, with 3 different types of chocolate in it.  In the future we may even use the chocolate Guinness stout adding even more chocolate flavor. We will no doubt be making this again, and we recommend making it.

Grandma Capune's Banana Cookies

The biggest problem with Bananas is everybody either eats them all right away or they forget they have them and they go bad.  Well this past week we would ourselves in the later category.  We had big dreams of eating a banana a day and so on, but Thursday rolled around and we had a whole bunch of yellow and black bananas.

At this point we only had a two options, we could toss them or make the standard Banana Bread.  While we don't have anything against Banana Bread, we just were not in the mood to make it.  Instead we decided to look on the internet and see what other things we could do with the bananas.

After a few minutes combing through multiple banana bread recipes we saw a recipe for Banana Cookies.  It was posted on a food blog called Vanilla GarlicThe name of the blog threw us for a second, but we looked anyway and saw this recipe comes from the bloggers grandmothers secret recipe stash.  Once we saw it was a grandma recipe we knew that this was the one to try. I mean why would grandma steer you wrong, especially when it comes to cookies?


  • 1/2 cup of unsalted butter, room temperature
  • 1 cup of sugar
  • 1 egg, room temperature
  • 1 cup of mashed bananas
  • 1 teaspoon of baking soda
  • 2 cups of flour
  • pinch of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground mace or nutmeg
  • 1/2 teaspoon of ground cloves
  • (optional) 1 cup of pecans or walnuts or chocolate chips (or mix and match)


  1. Preheat the oven to 350F. Cream the butter and sugar until light and fluffy. Add the egg and continue to beat until well mixed.
  2. Mix the mashed bananas and baking soda in a bowl and let sit for 2 minutes to froth a bit, this will give the cookies their rise.
  3. Mix the banana mixture into the butter mixture. Combine the flour, salt, and spices and mix into the butter and banana mixture until just combined.
  4. Fold in the pecans. Drop into dollops onto a parchment paper lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.


This was a very simple recipe, with a lot of ingredients that every kitchen should already have.  The ease of this recipe is important because it's not often that you plan to have bad bananas in the house.  The cookies had great flavor and tasted very much like banana bread.  Considering the ingredients are very similar it was bound to taste the same. We put toasted pecans into our cookies and suggest that everyone add nuts into theirs.  

The cookies were softer than I had expected, more cake like than cookie.  We found that after a few days these cookie hardened a bit and had a nice crunch to them.  They went perfectly with a cold glass of milk.  If you have old bananas and you want to try making something other than Banana Bread give these cookie a shot. Easy, quick and tasty just like a grandmother would make.  Thank you to Vanilla Garlic for posting this recipe.