Recipes: Low Carb Cookies & Low Carb Bread


 
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Keto SnacksThis morning I decided to experiment with my original Low Carb Cookie Recipe and make it lower carb, and also use blueberries – since it’s summer and I went blueberry picking recently. πŸ™‚

I was bored with my usual breakfast, not in the mood for eggs either, and decided to make… Blueberry Breakfast Cookies!

You can use whatever you like – make them plain (peanut butter cookies), add sugar free chocolate chips, etc.

Here’s a quick photo tour of this EASY recipe…

Low Carb Blueberry Cookie Recipe

Like I said, you could replace the blueberries with sugar free chocolate chips, leave them out altogether, or add chopped nuts instead – or in addition to the berries or chocolate chips. The options are endless!

In hindsight, I would have used double the amount of blueberries I used in this recipe, but I LOVE blueberries! I was trying to keep the carb count lower, and I did.

Mine came out to 2 net carbs per cookie.

Easy Low Carb Recipes

Ingredients:

  • 1/2 Cup Bob’s Red Mill Almond Meal/Flour
  • 1/2 Cup Peter Pan Creamy Peanut Butter
  • 4oz Philadelphia Cream Cheese
  • 1/4 Cup (35 grams) Blueberries
  • 2 Large Eggs
  • 2 TBSP Real Butter
  • 2 TBSP Torani Sugar Free Vanilla Syrup

* In my original Low Carb Cookie Recipe I used a full cup (1 cup) of almond flour. I used 1/2 cup this time to lower the carb count, but feel free to experiment with this. I liked the texture this time, but it does change the texture slightly.

* I don’t like my cookies “sweet” so I only added some sugar free vanilla syrup, but you can sweeten to taste with the artificial sweetener of your choice.

Directions:

Melt the butter, warm/soften the cream cheese, then stir all the ingredients together. I added the blueberries in last, and diced them into quarters. It was easy enough to mix up with a big spoon – you don’t need a hand mixer for this.

Making Low Carb Cookies

Preheat your oven to 325 degrees.

Line a baking sheet with Parchment Paper.

Scoop out your cookie dough onto the parchment paper. I used a 1/8 cup measuring cup to scoop out my dough to make sure I got evenly sized cookies (for correct macro tracking!). This made 16 cookies of the same size from this batch.

Measuring Foods For Accurate Macro Tracking

Bake at 325 degrees until done / browned.

I flipped mine and browned them on both sides. πŸ™‚

I did brown this batch a bit more than my original cookies since they had half the almond flour as the original recipe, and were less of a cookie texture. Meaning less dense.

Low Carb Cookie Recipe

They turned out fabulous! πŸ™‚

They were crisp on the outside, and soft on the inside:

Low Carb Cookie Texture

I had three of the cookies for breakfast, straight out of the oven and still warm (YUM!), which came out to 6 net carbs – 2 net carbs per cookie:

Low Carb Cookies

Here’s how the macros worked out for 3 cookies, or just one, based on MY recipe (above). They are LCHF at 79% fat, 14% protein and just 2 carbs each:

Low Carb Cookie Nutrition Facts / Macros

I used the MyFitnessPal Recipe Calculator to add each of my ingredients (double checking the nutrition facts by my own labels), then added that it was 16 servings (16 cookies) based on my 1/8 cup scoops per cookie, and got accurate nutrition facts to add to my Food Diary for tracking.

You’ll want to do that as well, as your labels/brands may differ from mine, and you may add other ingredients and/or make your cookies bigger or smaller than mine.

Easy Low Carb Cookies

I hope you enjoy this EASY low carb cookie recipe! πŸ™‚

 

My Easy Low Carb Parmesan Bread

As promised, I’ll share my low carb bread recipe with you again too, along with a tip for making up a batch and storing/reheating. This recipe originally came from my mother, and has been a favorite of mine for more than 5 years!

Like the cookie recipe, I modified it by using half the Almond Meal/Flour to lower the carb count – but that does make them saltier. That and the Parmesan I use. This recipe is very versatile though…

You can use any kind of cheese you prefer, and add any ingredients you want. See these Low Carb Biscuits for a delicious example of what you can do with this recipe!

Low Carb Bread Recipe

This time I used 1/2 cup of almond meal/flour but I usually use a whole cup + 2 eggs, 2 tbsp melted butter & a 6 ounce bag of finely shredded parmesan. (Using half the almond meal still worked and dramatically lowered the carb count.)

I melt the butter, stir up the eggs, and mix it all together with my hands or a spoon. Patty it out on parchment paper whatever size and shape you prefer. Bake at 350 and flip to lightly brown both sides.

I’m not sure how long it takes – just keep an eye on them!

The carb count depends on the size & number and exact ingredients you use. I count the bag of Shredded Parmesan as 6 carbs, and some people don’t – or you may use a different cheese or brand. Again, you’ll want to use the MyFitnessPal Recipe Calculator to get accurate carb count & macros.

I made 15 smaller β€œbiscuits” last time and they were less than 1 net carb each.

Easy Low Carb Bread Recipe

They DO come out “breadier” (the bread and cookies both) if you use a full cup of Almond Meal/Flour instead of 1/2 cup. I used less to lower the carb count, but definitely go by your preference. This batch had a full cup, for example:

Low Carb Bread Texture

The low carb bread is great to make mini sandwiches with, to top with tuna salad, or you can top them with cream cheese and your favorite low carb jelly even! I like Nature’s Hollow Sugar Free Preserves – Mountain Berry is my fave. πŸ™‚

Easy Low Carb Bread

Both the cookies and the bread are messy to make, but SO worth it! πŸ™‚

Low Carb Meal Prep

TIP: The Low Carb Bread is Best FRESH Out Of The Oven

I make up a whole batch using the recipe above, then only cook what I want to eat – because they are definitely best fresh out of the oven. πŸ™‚ I patty them all out evenly (again, for correct macros in the recipe) then place them on parchment paper layers.

Storing Your Low Carb Bread Dough

The dough will keep well in the refrigerator covered for several days, or pattied out and layered in parchment paper. Then you can just take out what you want and bake them fresh anytime!

 

More Low Carb Recipes You’ll Love:

Also check out these FREE Low Carb Cookbooks To Download πŸ™‚

I get most of my low carb staples & ingredients from Netrition, which has a flat rate shipping fee no matter how much you order! They have tons of great low carb things you’ll enjoy. Here are some of the favorites I like to order:



Netrition – The Internet’s Premier Nutrition Superstore!


These are all SUPER EASY low carb recipes, because I am not a cook (lol). I really like to keep it simple, and don’t like to spend much time in the kitchen – at all. πŸ™‚ I hope you enjoy some of the recipes I included here.

Have fun coming up with your own creative versions!!

If you have a favorite recipe you want to share with all of us, leave a comment and give us the recipe or the link. The more the better. πŸ™‚

Best,
Lynn Terry,
aka @LowCarbTraveler

p.s. I publish all kinds of EASY low carb meals and food ideas, so be sure to subscribe below if you’re not already getting updates by email!

Let’s connect on your favorite social channel too. πŸ™‚ I share all of my meals as I’m eating them, so it’s a great way to get fresh ideas every day.

 

instagram low carb @lowcarbtraveler @lowcarbtraveler @lowcarbtraveler pinterest low carb

 

 

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About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge
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19 Responses to Recipes: Low Carb Cookies & Low Carb Bread

  1. Mirna says:

    Omg Lynn I was so in the need of these this weekend thank you for taking time to picture everything this is one to try this week

  2. Yolanda says:

    Wow Lynn!!!!
    Thanks!!!!!!!!!!!!!!! You’re the best!!!!!

  3. Vickie Vallone says:

    I actually started (again) last Monday, so I weighed in today…down 4 lbs….that’s great for me with my sedentary life style πŸ™‚
    Not one single pop, vitamin water, or chuckles πŸ™
    If only next week is as good, I’ll be a happy camper!

  4. Sheila Gust says:

    Thank you Lynn for posting these awesome recipes. I am excited to try both. I also use my fitness pal, although I haven’t figured out how to put in net carbs. I am so glad I found your blog/ and the 90 day challenge! I have a lot to lose and I feel hopeful I have found the best woe for success and health. By the way, I love also that your recipes are simple with normal ingredients.

    • Lynn Terry says:

      I know what you mean about “normal ingredients” Sheila. I was searching for an idea for a recipe last week and kept coming across ingredients I’d never heard of, or complex recipes. I’d rather just eat a handful of pecans and call it done. πŸ˜› haha

      Here’s how I have MyFitnessPal set up to track Net Carbs: http://www.travelinglowcarb.com/4448/myfitnesspal-hack/ I use the free version with this free setup. It’s so handy! It only works online though, not on the mobile app.

  5. Neeli Faulkner says:

    These look awesome! I have regular almond flour but not the meal mix. Do you think I could use regular almond flour and have the same result, or should I buy some meal?

    • Lynn Terry says:

      I’m guessing that would work just fine, Neeli. πŸ™‚ I’m not sure what the difference is between the two – I think one is finer and one is more coarse?

  6. Tammie says:

    I think I will try to make the cookies, but use almond butter instead of peanut butter. What do you think? Have you done that before? I’ll let you know how they turn out.

  7. Lynne says:

    I figured these out as close as I could to WW Smart Points and they are 6 pts each! That is a lot for one cookie…

    • Lynn Terry says:

      Interesting! Fortunately I don’t do weight watchers. πŸ™‚ They are a nice low carb treat with great macros. And made of real healthy foods. πŸ™‚

  8. Pingback: It’s Weigh-In Day! Cookies For Dinner? Blah, LOL… | Low Carb Diet Tips for Busy People

  9. Kathy says:

    Have a batch in the oven now. Cooked for 10 min and then turned them over. Still not done. Now they are done. Not a lot of taste. Will try toppings

    • Lynn Terry says:

      Hi Kathy! Did you make the cookies or the bread? I don’t like my cookies very sweet (at all) so you might sweeten to taste if you prefer sweeter. What kind of toppings did you try? πŸ™‚

  10. Audrey says:

    I wonder if the bread could be treated like a refrigerator cookie and be cut from a refrigerated or frozen roll?

    • Lynn Terry says:

      It’s not quite that firm, Audrey – the “dough” – so I just keep it in a bowl in the refrigerator and scoop out what I want to bake fresh. πŸ™‚

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