Yes, you can be keto AND eat chocolate cookies with this extremely easy recipe


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Photo: Dana Carpender

Two words that traditionally don’t go together: “keto” and “dessert.” Given the fact that just one serving of some fruits (although not all; TY, apricots!) can put a person over their daily carb count, it seems natural to assume that the strict eating plan isn’t exactly dessert-friendly.

Wrong. The Keto For One Cookbook author Dana Carpender is here to tell you that being keto doesn’t mean saying bye to your sweet tooth. It just means doing a little experimentation. “Once you’re clear on the ingredients that work, it’s a matter of balancing something a little too high in carbs and low in fat, like cocoa powder, with something very low in carbs and high in fat, like coconut,” she says.

As for adding sugary sweetness (you know, without actual sugar), Carpender says she turns to natural low-sugar sweeteners. “I keep stevia extract on hand, plain, of course, but also in a wide array of flavors: chocolate, vanilla, English toffee, lemon, orange, and hazelnut,” she says. For baking, she also likes erythritol-monk fruit blends, which she says add a bit of a sugar-like texture along with sweetness (but with no actual sugar or carbs).

One recipe to try right now: Carpender’s chocolate peanut-butter no-bake cookies. They only have six ingredients, take just a few minutes to whip up, and are full of healthy fats. Get the recipe below.

Chocolate peanut-butter no-bake cookies

Ingredients:

2 Tbsp natural peanut butter, chunky or smooth
2 tsp butter
3 Tbsp shredded coconut
2 tsp unsweetened cocoa powder
12 drops English toffee–flavored liquid stevia
1/8 tsp vanilla extract

Directions:

1. Measure the peanut butter and butter into a microwaveable bowl. Microwave on high for 20 seconds to soften.

2. Add the coconut, cocoa powder, stevia, and vanilla to the softened butter mixture. Stir to combine.

3. Line a small plate with waxed paper or baking parchment. Divide the mixture in two and spoon into rounds onto the plate, spreading with the back of the spoon as needed.

4. Chill until firm, about 30 minutes. Store the extra in a snap-top container in the refrigerator for up to five days.

For more keto-approved recipes, check out this vegan pesto and this pad Thai.

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