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Alyssia Sheikh
Low Carb Cookies Recipes

© 2018, Alyssia Sheikh

Mind Over Munch®
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 chocolate chip cookies
What could be better than a classic chocolate chip cookie? How about a fuel-filled, LOW-
CARB version! These babes are buttery and soft in the middle, with deliciously crispy edges.
Use low-sugar dark chocolate chips, or cacao nibs for a nutritional boost!

Ingredients
2 ½ cups almond flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup grass-fed butter, melted
(or coconut oil)
2 eggs
½ cup erythritol
2 tsp vanilla extract
½ cup dark chocolate chips
(or cacao nibs)
Procedure
• Preheat oven to 350°F (180°C).
• In a mixing bowl, combine almond flour, baking powder, baking
soda, and salt.
• In a separate bowl, whisk together butter, eggs, erythritol, and vanilla.
• Mix dry ingredients into the wet until a dough forms.
• Fold in chocolate chips.
• Transfer dollops of dough onto a baking sheet lined with parchment.
(I used a regular 4-teaspoon cookie scoop to portion my cookies!)
Gently flatten each cookie on top—not so it’s flat as a pancake, but
just so it’s not rounded on top.
• Bake 12-14 minutes, until bottoms/edges begin to brown.
• Remove from oven and transfer to baking rack. Allow to cool 15
minutes before serving and enjoying!

Nutrition
per cookie, yields 26

Macros
113 cal
3P | 4C (3 net) | 10F
 shortbread cookies
Shortbread cookies are EASY to low-carb-ify! Just ditch the refined flour for almond
flour, and use a low-carb sweetener like erythritol. Best of all, these are NOT dry and
dense like a biscuit, but buttery and soft like a true shortbread cookie should be!

Ingredients
¼ cup softened grass-fed butter
¼–⅓ cup erythritol,
or sweetener of choice
½ tsp vanilla extract
⅛ tsp salt
1 ⅔ cups almond flour
Procedure
• Preheat oven to 350°F (180°C).
• In a large mixing bowl, beat softened butter and erythritol together
with hand mixer.
• Add vanilla and salt.
• Beat in almond flour, adding ⅓ of the flour at a time. If your mixture
isn’t turning into a dough, add 1 Tbsp of butter and adjust to desired
consistency.
• Scoop round spoonfuls of dough onto a parchment-lined baking sheet
and flatten tops gently with hands. (They won’t spread during baking.)
• Bake 12 minutes, until golden-brown at the edges.
• Allow to c0ol completely on the tray before serving and enjoying!

Nutrition
per cookie, yields 24

Macros
64 cal
2P | 1C (0 net) | 6F
 peanut butter cookies
Peanut-butter lovers rejoice—this low-carb cookie is loaded with potent, peanut-buttery
flavor! They’ve got the crispy edges you crave, with a lusciously creamy texture in the
middle. And, you only need 3 basic ingredients to make them!

Ingredients
1 cup peanut butter
½ cup powdered low-carb sweetener,
to taste (powdered works better—
you can make your own by
putting granulated sweetener
in the blender)
1 egg
salt (if peanut butter is not salted)
Procedure
• Preheat oven to 350°F (180°C).
• In a large mixing bowl, combine all ingredients and beat
together with a hand mixer.
• Scoop out dollops of dough and transfer to a baking pan lined
with parchment. (I used a regular 4-teaspoon cookie scoop to
portion my cookies!)
• Press down on top of each cookie with a fork to create a
crisscross pattern.
• Bake 12-14 minutes. Don’t let them brown too much—they’ll
burn quickly!
• Remove from oven and transfer to baking rack. Allow to cool 15
minutes before serving and enjoying!

Nutrition
per cookie, yields 14

Macros
113 cal
5P | 4C (2 net) | 9F
 double chocolate chunK
These are definitely DOUBLE chocolate cookies, for the true choco-fanatics! Almond
butter gives each bite a gooey, chewy texture, and perfectly complements the chocolaty
cocoa powder. Dense, fudgy, and scrumptious—they’re downright irresistible!

Ingredients
1 ¼ cup almond butter
(or other nut butter)
2 eggs
½ cup cocoa powder
½ cup powdered low-carb sweetener,
to taste
1 tsp baking powder
salt (if nut butter isn’t salted)
¼ cup dark chocolate chunks
Procedure
• Preheat oven to 350°F (180°C).
• In a large mixing bowl, combine all ingredients (except chocolate
chunks) and beat together with a hand mixer.
• Fold in chocolate chunks.
• Scoop out dough and transfer to a baking pan lined with parchment.
(I used a regular 4-teaspoon cookie scoop to portion my cookies!)
• Bake 12-14 minutes.
• Remove from oven and transfer to baking rack. Allow to cool 15
minutes before serving and enjoying!

Nutrition
per cookie, yields 20

Macros
106 cal
5P | 4C (2 net) | 9F
 white chocolate macadamia nut
Between the almond flour and the buttery macadamias, these cookies are chock-full of
nuttiness! And, they’ve got the perfect balance of salty and sweet flavors. Use my recipe
for homemade, SUGAR-FREE white chocolate chips to keep this treat low in carbs!

Ingredients
2½ cups almond flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup butter, melted
2 eggs
½ cup erythritol,
or sweetener of choice
2 tsp vanilla extract
½ cup white chocolate chips
(recipe below)
½ cup macadamia nuts,
roughly chopped
Procedure
• Preheat oven to 350°F (180°C).
• In a mixing bowl, combine almond flour, baking soda, baking powder, and salt.
• In a separate bowl, whisk together butter, eggs, erythritol, and vanilla.
• Mix dry ingredients into the wet until a dough forms.
• Fold in chocolate chips. (If using homemade white chocolate chips, wait to add
them until the very end!)
• Transfer dollops of dough onto a baking sheet lined with parchment. (I used
a regular 4-teaspoon cookie scoop to portion my cookies!) Gently flatten each
cookie on top—not so it’s flat as a pancake, but just so it’s not rounded on top.
• If using homemade white chocolate chips, quickly pull them out of the freezer
and press them into the top of your dough dollops.
• Bake 12-14 minutes, until bottoms/edges begin to brown.
• Remove from oven and transfer to baking rack. Allow to cool 15 minutes before
serving and enjoying!

Nutrition
per cookie, yields 26

Macros
119 cal
3P | 2C (1 net) | 11F *calculations do not include chocolate chips
 white chocolate chips
Unfortunately, low-carb white chocolate chips are hard (if not impossible) to come by.
‘White chocolate’ is really just sugar! Luckily, it’s SO easy to make your own at home using
wholesome cacao butter, with powdered erythritol for low-carb sweetness!

Ingredients
⅔ cup cacao butter
1 ½ Tbsp coconut oil
¼ cup dry whole milk powder
¼ cup powdered erythritol,
or low-carb sweetener of choice
pinch of salt
Procedure
• In a double boiler or the microwave, melt cacao butter and coconut oil.
Mix to combine.
• Add remaining ingredients and whisk everything until smooth
(or use a blender).
• Place chocolate chip molds on a flat plate or baking sheet. Pour into
molds. (I used a syringe to fill my tiny chocolate chip molds with less mess!)
• Place tray of filled molds on a flat surface in the freezer until hardened.
• Once hardened, carefully pop chocolates out of their molds. Be sure to
return them to the freezer to store, or until ready to use!
• When ready to use, it’s best to prepare your dough and refrigerate it
10-15 minutes before folding in white chocolate chips.
• Once the frozen chips are in your batter, get them into oven ASAP!
• Store in an airtight container in the freezer.

Nutrition
per 1 Tbsp, yields about 1 cup

Macros
100 cal
1P | 1C (1 net) | 10F
 no-bake coconut cookies
No-bake cookies, only 5 ingredients—can it get any easier?! Their rich, coconutty
flavor and dense-yet-flaky texture make these cookies ADDICTING! Pace yourself by
storing in the freezer, so you have to thaw them out when you want to indulge!

Ingredients
2 cups unsweetened coconut shreds
⅔ cup coconut oil
⅓ cup low-carb liquid sweetener
or fiber syrup
½ tsp vanilla extract
¼ tsp salt
Procedure
• In a large mixing bowl, combine all ingredients. Mix well to integrate.
• Use damp hands to form into cookie shapes. (I used a regular
4-teaspoon cookie scoop to help me portion my cookies!)
• Place shaped cookies on a flat plate or tray and allow to firm up in the
fridge (2-4 hours, or overnight).
• Serve and enjoy!
• Store in an airtight container in the fridge, or in the freezer to prevent
overindulging!

Nutrition
per cookie, yields 16

Macros
175 cal
1P | 9C (1 net) | 22F
Recipes, Design and Photography by Alyssia Sheikh,
Property of Mind Over Munch®.