July 15, 2023

Quick Raspberry White Chocolate Keto Protein Cookies

This recipe is designed to teach everyone how to make quick raspberry white chocolate keto protein cookies.

Course: Dessert

Prep Time: 5

Cook Time: 10

Servings: cookies

Calories: 14kcal

86 grams coconut flour (3/4 cup)
5 grams baking powder (1 tsp)
1/4 tsp salt
63 grams granulated sweetener (1/3 cup) adjust to taste I used granulated monkfruit sweetener
2 large room temperature eggs
75 grams cold Greek yogurt (1/2 cup) I use the Two Good brand
1 tsp vanilla extract, adjust to taste
60 grams fresh raspberries (1/3 cup)
50 grams keto white chocolate chips (1/4 cup)

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper or silicone baking mat. Set aside. Place the dry ingredients into a large food processor bowl. Pulse 2 to 3 times until combined and no lumps are in the dry ingredients.
Add the wet ingredients and pulse a few times to combine. Process for another 30 seconds or until fully combined and a smooth dough forms. Stope and scrape down the sides of the bowl as needed. Add the raspberries and pulse to begin to chop the raspberries.
Process about 30 seconds or until the raspberries are fully chopped and combined. Stop and scrape down the sides of the processor bowl as needed. Use a wooden spoon and gradually fold in the white chips until they are fully added and evenly distributed throughout the dough.
Scoop the dough out 1 TBS at a time onto prepared baking sheet. Roll and shape each scoop into a smooth circle cookie shape. Keep space between each cookie for even cooking. Bake at 375 degrees for 10 to 12 minutes or until golden. remove from the oven and allow to cool on the pan 10 minutes or until firm.
Transfer to a wire rack and allow to cool completely before serving. Store leftovers in an airtight container at room temperature for 3 days or in the refrigerator up to 1 week.