cookies

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All ratios have been calculated using the fat, protein and carbohydrate values provided by the USDA. Label claims for nutrients vary by brand. When using ratios for medical purposes (such as epilepsy), it is strongly recommended to use the nutrition information found on the food labels. Ratios are likely to differ when different brands of the same ingredient are used.


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Chocolate Chip Cookies

Makes: 18 cookies
Prep: 10 min   Cook: 10-12 min

Ingredients:

3/4 teaspoon (3g) baking powder

1/2 teaspoon (3g) pure vanilla extract

1/2 teaspoon (3g) pure almond extract

1 egg (50g)

2.5 oz (approx 25) macadamia nuts, dry roasted & salted

4 tablespoons (28g) melted butter

1.5 oz semi-sweet chocolate chips

1 1/3 cups (96g) KetoCuisine™

Other ingredients: sweetener of choice (if desired)

 

Directions: 

  1. Preheat oven to 350º F

  2. Grease cookie sheet or use silicone baking mat or parchment paper to line cookie sheet

  3. Combine all dry ingredients, including chocolate chips in a bowl

  4. In a separate bowl, melt butter and add egg, vanilla and almond extracts

  5. Combine dry and wet ingredients and blend in sweetener (optional). Mix well

  6. Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets

  7. Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely

TipS:

  • For more accuracy, keep the chocolate chips out until right before you are ready to bake. Divide the chocolate chips evenly, then press into the top of cookie dough.

  • Make chocolate cookies by adding the chocolate chips to the melted butter while it is hot, then continue on with the instructions.

 

PER 1 COOKIE:

Calories: 102 | Protein: 1.07 g | Fat: 10.03 g | Net Carb: 1.93 g |  Ratio: 3.3:1


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Ginger Cookies

Makes: 14 cookies
Prep: 10 min   Cook: 10-12 min

INGREDIENTS:

1/2 teaspoon (1g) ground cinnamon

1/2 teaspoon (1g) ground cloves

1/2 teaspoon (1g) ground ginger

3/4 teaspoon (3g) double acting baking powder

1.5 tablespoons (12g) coconut flour

1 large egg (50g)

2.5 teaspoons (12g) regular cream cheese

3 tablespoon (32g) melted butter

3/4 cup (63g) KetoCuisine™

other ingredients; sweetener of choice (if desired)

DIRECTIONS:

  1. Pre-heat oven to 350º F

  2. Grease cookie sheet or use silicone baking mat or parchment paper to line cookie sheet

  3. Combine all dry ingredients in a bowl

  4. In a separate bowl, whisk egg, butter & cream cheese and sweetener (optional)

  5. Combine dry and wet ingredients and mix well. Forms a thick cookie dough

  6. Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.

  7. Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.

PER 1 COOKIE:

Calories: 60.21 | Protein: 0.91 g | Fat: 5.93 g | Net Carb: 0.81 g |  Ratio: 3.45:1


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Gingerbread Man Cookies

Makes: 48 small gingerbread men
Prep: 10 min   Cook: 8-10 min

INGREDIENTS:

6 tablespoons (90g) 36% whipping cream

3 teaspoons (6g) ground ginger

1 1/3 teaspoons (6g) Truvia®

1 teaspoon (6g) molasses

1 tablespoon (18g) coconut flour

1 large egg (50g)

1/2 cup (84g) melted butter

2 1/2 cups (216g) KetoCuisine™

Pinch of baking powder

Pinch of cinnamon

Pinch of salt

DIRECTIONS:

  1. Preheat oven to 325º F

  2. Grease cookie sheet or use silicone baking mat or parchment paper to line cookie sheet

  3. Gather cookie moulds or cookie cutters

  4. Combine KetoCuisine™, ginger, Truvia®, coconut flour, a pinch of salt, baking powder and cinnamon.

  5. Combine melted butter and molasses and mix well. Then add egg and cream.

  6. Blend wet ingredients into dry and mix well.

  7. Place into cookie moulds or use cookie cutters and bake for approximately 8 - 10 minutes.

PER 1 GINGERBREAD MAN

Calories: 54.58 | Protein: 0.47 g | Fat: 5.53 g | Net Carb: 0.73 g |  Ratio: 4.6:1


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Peanut Butter Cookies

Makes: 32 cookies
Prep: 10 min   Cook: 8-10 min

INGREDIENTS:

1 teaspoon (4g) baking powder

3/4 cup (132g) peanut butter

1 large egg (50g)

1 1/2  cups (120g) KetoCuisine™

1/2 cup (88g) butter

Pinch of baking soda

Other ingredient: sweetener of choice

DIRECTIONS:

  1. Preheat oven to 375°F

  2. Grease cookie sheet or use silicone baking mat or parchment paper to line cookie sheet

  3. Combine all dry ingredients in a bowl with sweetener (optional)

  4. In a separate bowl, whisk egg, butter & peanut butter

  5. Combine dry and wet ingredients. Mix well

  6. Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets.

  7. Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely

PER 1 COOKIE:

Calories: 73.97 | Protein: 1.29 g | Fat: 7.18 g | Net Carb: 1.05 g |  Ratio: 3:1


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Snickerdoodles

Makes: 12  cookies

Prep: 10 min   Cook: 8-10 min

INGREDIENTS: 

1 tablespoon (15g) 36% cream

1 teaspoon (4g) baking powder  

1 1/2 tablespoons  (15g) Truvia®

1 large egg (50g)

3 tablespoons (30g) melted butter

1/3 cup (30g) almond flour

3/4 cup (63g) KetoCuisine™

Pinch of salt

Pinch of cinnamon

 

DIRECTIONS:

  1. Preheat oven to 350º F

  2. Grease cookie sheet or use silicone baking mat or parchment paper to line cookie sheet

  3. Cream together egg, cream and butter. Set aside

  4. In a separate bowl, mix all dry ingredients (including pinch of salt and pinch of cinnamon)

  5. Combine dry and wet ingredients and mix well

  6. Drop tablespoonfuls of batter, 2 inches apart, onto baking sheets

  7. Bake  8 to 10 minutes. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely

PER 1 SNICKERDOODLE:

Calories: 80.58  | Protein: 1.33 g | Fat: 7.96 g | Net Carb:0.92 g |  Ratio: 3.5:1