Recipes: Low Carb Cookies & Low Carb Bread

This 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. 🙂

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.

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.

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.

Bake at 325 degrees until done / browned.

I flipped mine and browned them on both sides. 🙂

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.

They turned out fabulous! 🙂

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

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:

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:

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.

I hope you enjoy this EASY low carb cookie recipe! 🙂

 

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!

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 “biscuits” last time and they were less than 1 net carb each.

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:

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. 🙂

Both the cookies and the bread are messy to make, but SO worth it! 🙂

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. 🙂 I patty them all out evenly (again, for correct macros in the recipe) then place them on parchment paper layers.

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:

• Hearty Low Carb Biscuit Recipe
• Original Low Carb Cookie Recipe
• Easy Low Carb Sausage Biscuits
• Low Carb Blueberry Crepes
• Low Carb Stuffed Mushrooms
• Low Carb Peanut Butter Pecan Bars
• Low Carb Seafood Spinach Dip Recipe
• Oven Stew With Delicious Alfredo Broth
• Perfect Baked Chicken Thighs
• Delicious Low Carb Fritters Recipe
• Low Carb Avocado Pecan Chicken Salad
• Low Carb Spinach Burger Recipe
• Easy Low Carb Peanut Butter Fudge

Also check out these FREE Low Carb Cookbooks To Download 🙂

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:

• Sugar Free Chocolate Chips
• Bob’s Red Mill Almond Meal/Flour
• Nature’s Hollow Sugar Free Preserves
• Guy’s Sugar Free BBQ Sauce
• Torani Sugar Free Flavored Syrups
• Low Carb Everything Bagels
• Sugar Free Milk Chocolate Crisp Bars (YUM!)

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🔎 Shop Low Carb / Keto at Netrition
Discount Code: LOWCARBTRAVELER

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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. 🙂 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. 🙂

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. 🙂 I share all of my meals as I’m eating them, so it’s a great way to get fresh ideas every day.