A classic cookie staple from our childhood, still desired from all ages – altered into a keto crunch dream.
It’s that time of year, with the holidays being near, where you eat too much and see your family more than you’d prefer to but here we are. We all want that indulging, decadent and satisfying treat. Why not make it easy on yourself for a ‘better for you’ alternative and keep it keto.
What is Keto?
Coming from the term Ketogenic– a low-carb diet (like Atkins). The idea is to get the majority of your calories from proteins and fats vs carbs. Cutting back most on carbs easily digested like sugar, soda, pastries, and white bread.
When eating a ‘Keto’ diet, your body goes into ketosis, a natural metabolic state. This involves the body producing ketone bodies out of fat and using them for energy instead of carbs.
What substitutes convert a recipe to Keto?
Flour – instead use Almond flour or Coconut flour
Milk/Heavy whipping cream – instead use Coconut cream
Butter – instead use Coconut oil
Sugar – instead use stevia, erythritol, or another sugar free sweetener
These delights are both kid and adult friendly, let’s face it we’ve all had these nostalgic cookies at some point in our lifetime.
Keto Crunch Cookies for the low carb consumer, great for any occasion I might add.
Here’s what you’ll need:
An Oven (preheated to 325 degrees)
2 Eggs (from a chicken)
2 – 1.69 oz Snackshop.com plain M&Ms
¼ tsp Almond extract
2 Cups Almond flour
¼ tsp baking powder
¼ tsp baking soda (no root beer or cream soda, please)
½ cup flax seed (meal – golden)
½ tsp salt (but don’t be too salty)
1 ½ tsp Vanilla
½ cup butter, (unsalted – remember let’s not get too salty)
½ tsp butter (butter not go crazy here)
½ cup sugar free sweetener (even though you’re sweet enough already)
Pssst…. Don’t forget to use a non-stick cookie sheet (or spray it, no matter)
You mix it, you bake it – for 10 minutes, and voila! you have 24 servings. Feel free to share or go crazy eat them all yourself. After all YOU did all the work.
