Given that the original recipe called for sugar (which isn’t keto) and flour (again, not keto-friendly and certainly not gluten free) AND it didn’t include protein powder…there was a lot of experimentation involved. Here’s how I made it work:
Almond Flout
Almond flour is replacing the traditional all-purpose flour that the original recipe calls for. Almond flour is grain-free, gluten free, and lower in carbohydrates compared to all-purpose flour which checks our keto friendly and gluten free boxes.
Allulose
Allulose is a sugar substitute gaining popularity. It’s keto-friendly (yay!) and found in very small amounts in foods like kiwi, dried figs and raisins (1). However, the amount in food is so small that allulose is considered a “rare sugar”. Most of the allulose we use today is manufactured through an enzymatic process which converts fructose (from corn, beets and other vegetables) into allulose (2). And when compared to sucrose (table sugar), allulose has about 95% fewer calories and approximately 70% relative sweetness (1).
Additional Ingredients GNC Pro Performance 100% Whey Protein Powder, Vanilla Cream – Whey protein powder was added to bump up the protein content of these cookies. The vanilla cream flavor really added…flavor!
