Low-carb Adaptation of Nestle Toll House Cookies
A low-carb adaptation of Nestle Toll House Cookies
Ingredients
- 80 g oat fiber
- 44 g whey protein isolate
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1 stick butter, room temperature
- 75 g allulose
- 75 g erythritol
- 7.5 g molasses
- 1 tbsp. vanilla
- 2 egg yolks
- 30 g unsweetened almond milk
- 100 g chocolate, chopped (I like Montezuma brand with almond & sea salt)
Instructions
- Preheat oven to 375 °F.
- Whisk together oat fiber, whey protein, baking soda, and salt.
- Cream butter, allulose, erythritol, molasses, and vanilla with a stand or electric mixer.
- Beat in egg yolk and almond milk, then slowly beat in oat fiber mixture, then fold in chopped chocolate.
- Transfer to a lined baking sheet (I use a 1″ cookie scoop) and bake for 11 min.
- Let cool on a wire rack, then serve.
Notes
0.9g net carbs per cookie.
Nutrition information calculated by adding up macros of the individual ingredients. Allulose not included in the Total or Net carbs.
Cookie dough can be frozen and stored for at least 1 month before baking.
Unlike regular cookie recipes, this does not benefit from letting the dough rest in the refrigerator before baking (spreads less and doesn’t taste quite as good). If you don’t want to bake immediately, put the dough in the freezer.
Nutrition
Serving: 1cookieCalories: 106kcalCarbohydrates: 6.8gProtein: 3.5gFat: 9.8gFiber: 5.8g
Tried this recipe?Let us know how it was in the comments