If you try to remember what your favourite childhood desserts were, then cakes and cookies will appear for sure. There's something about cake batter that takes you back to your childhood. Whether it's to remind you of a birthday, party, or any other celebration, yellow cake mix, chocolate cake mix, or red velvet cake mix always appears in your memories. And we have to be honest. The best part of making a cake is the cake batter.
Chocolate chip cookies, peanut butter cookies, vanilla iced cookies, lemon cookies, etc. The list could go on until tomorrow.
Although the past has passed, this does not mean that we should leave behind all the good memories. This pie-crusted cookie recipe offers the best of both worlds – the taste of pie crust on a cookie.
It is a sugar-free recipe, which omits all-purpose flour, so it is gluten-free and contains only one net carbohydrate per cookie.
So next time you crave dough, go for this recipe. You won't be disappointed.
These cake batter cookies are:
Soft, tender.
Soft.
Satisfactory.
Delicious
The main ingredients are:
Adonis protein bar.
Collagen
Almond powder.
Vanilla extract.
Optional ingredients.
Chocolate chips without sugar.
Pecans.
White chocolate chips without sugar.
Health Benefits of These Cake Dough Cookies
Unlike traditional cookies, these cake batter cookies offer a number of health benefits that you would never expect from a dessert.Store-bought cookies will likely be filled with sugar and refined grains. On the other hand, these cookies are sugar-free and made from nut flour and collagen.
Avoid processed grains
Almond powder offers a fantastic source of vitamin E, which is a fat-soluble vitamin that your body uses to protect your cell membranes from oxidation. In other words, it helps keep cells intact, acting as an antioxidant.On the other hand, collagen, the most abundant protein in your body, may support the health of your skin and joints by supporting the skin's extracellular matrix and connective tissue. This is very different from what processed wheat flour does in your body.
They keep blood sugar levels stable
This recipe wouldn't be a keto dessert if it didn't keep your blood sugar stable, but this benefit is worth mentioning.Unstable blood sugar levels can cause hypoglycemia or hyperglycemia and can eventually lead to diabetes. Even if you're not on a keto diet, but have a sweet tooth, these pie crust cookies may be just what you need to satisfy your cravings without breaking your blood sugar.
By replacing sugar with stevia and white flour with almond flour, these cookies become a guilt-free treat rather than a potential health threat.
Keto Pie Crust Cookies
Start by preheating the oven to 175ºF / 350ºC and line a baking sheet with parchment paper.In a small bowl, add the dry ingredients; Almond flour, collagen, salt, and baking soda. Beat to combine, then set the bowl aside.
In a large bowl, food processor, or blender, mix butter and sweetener at high speed for a minute or two, until the dough is light and foamy. You can use any ketogenic sweetener like stevia or erythritol.
Add the vanilla extract, butter extract, and egg to the large bowl. Then, with the low-speed blender, add the dry ingredients. Mix until well mixed and paste form.
Then crumble the bars and mix them with the cookie dough with the nuggets.
Divide and place the cookie dough on the baking sheet and press lightly to flatten them.
Finally, bake the cookies for 10 to 12 minutes until golden brown around the edges.
Remove the baking sheet from the oven and let the cookies cool on a rack at room temperature.
Enjoy them immediately or store them in an airtight container for later.
Recipe Notes:
You can add a few changes to the cookie dough like chocolate chips and unsweetened nuts.Keto Pie Crust Cookies
This cake batter cookie recipe is gluten-free, sugar-free, low-carb, chewy, pasty, and delicious. It's as if the cake batter meets your favourite cookie and creates a delight for your mouth.Total time: Minutes 20.
Performance: 12 cookies.
Ingredients
3 tablespoons of pasture butter or softened coconut oil.
1/4 cup Swerve, stevia, or another ketogenic sweetener of your choice.
2 tablespoons of collagen.
1/2 teaspoon vanilla extract.
1/2 teaspoon butter extract.
1 large egg
1 cup almond flour.
1 pinch of salt.
1/2 teaspoon baking powder.
1 protein bar of Adonis, finely chopped.
3 tablespoons of unsweetened vermicelli.
1/4 cup Swerve, stevia, or another ketogenic sweetener of your choice.
2 tablespoons of collagen.
1/2 teaspoon vanilla extract.
1/2 teaspoon butter extract.
1 large egg
1 cup almond flour.
1 pinch of salt.
1/2 teaspoon baking powder.
1 protein bar of Adonis, finely chopped.
3 tablespoons of unsweetened vermicelli.
Instructions
Preheat oven to 175ºF / 350ºC and cover the baking sheet with parchment paper. Set aside.
Add the flour, collagen, salt, and baking soda to a small bowl. Beat and book.
Beat butter and sweetener in another bowl, blender, or food processor. Mix on high speed for 1 to 2 minutes until light and foamy.
Add the vanilla, butter extract, and egg.
With the mixer at low speed, add the flour/collagen mixture. Mix until well mixed and paste form. Add the chopped protein bar.
Divide and place the dough on the prepared baking sheet. Lightly press, to flatten the cookies. Bake for 10-12 minutes until the edges are golden brown.
Add the flour, collagen, salt, and baking soda to a small bowl. Beat and book.
Beat butter and sweetener in another bowl, blender, or food processor. Mix on high speed for 1 to 2 minutes until light and foamy.
Add the vanilla, butter extract, and egg.
With the mixer at low speed, add the flour/collagen mixture. Mix until well mixed and paste form. Add the chopped protein bar.
Divide and place the dough on the prepared baking sheet. Lightly press, to flatten the cookies. Bake for 10-12 minutes until the edges are golden brown.
Nutrition
Serving Size: 1 cookie
Calories: 102.
Fat: 9 g.
Carbohydrates: 3 g (Net; 1 g).
Fiber: 2 g.
Protein: 4 g.
Calories: 102.
Fat: 9 g.
Carbohydrates: 3 g (Net; 1 g).
Fiber: 2 g.
Protein: 4 g.