Ready for a delicious treat? These low carb chia cookies have a great taste, perfect texture and a fun crunch from the chia seeds!
I feel like it’s time for another low carb baked good. This time it’s a sweet treat, because I know you’ve been good this week. RIGHT??
Yup, you deserve a cookie.
This is where is gets a little weird…(famous last words!) Low carb vanilla chia cookies are everything I want in a cookie, and some cheese. Wha? Yup, cheese. Actually two cheeses. I used the fat head dough recipe, and sweetened it up a bit to create these cookies. It sounds weird, but it worked. And don’t worry, these cookies don’t taste like cheese at all.
Try this Low Carb Almond Poppyseed Loaf!
My obsession with chia seeds started a few weeks ago. I did a post on my other blog for a brand of chia cookies. My kids ate them up, and I sampled a couple. They were delicious, but unfortunately not low carb. It was one of those moments where I had to 1) have some willpower and 2) figure out how I can make something similar, but without the flour and sugar.
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It took some trial and error. Making a low carb cookie that tastes good and has a decent texture isn’t easy. For the sweetener, I used erythritol monkfruit blend sweetener, but you could use a erythritol blend like Swerve, if you prefer. These cookies spread a bit on the pan, so if you’d like to divide the batch in to 24 cookies, instead of twelve big cookies. Just keep an eye on the cooking time.
- 2 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 2 egg whites
- 3 tablespoons butter, softened
- 1/2 cup sweetener (I used monkfruit)
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 cup almond flour
- 2 tablespoons chia seeds
In a pan on low heat, melt together cream cheese and mozzarella, combining well. Set aside. In a large bowl, cream together softened butter, egg whites, vanilla, salt and sweetener. Add in almond flour and baking power until well mixed. Mix in cheese mixture. Lastly, add in chia seeds and mix until well combined. Cover and refrigerate for an hour.
Heat oven to 350F. Scoop dough into 12 even balls, and place on parchment lined baking sheet at least 2 inches apart, if not more because dough will spread. Flatten the balls with the palm of your hand or bottom of a drinking glass.
Bake for 15 minutes, or until edges of cookies appear golden brown. Remove from heat. Let sit on baking sheet for 5 minutes, then transfer to a rack to cool.
Monkfruit sweetener and other low glycemic sweeteners contain sugar alcohols. Since sugar alcohols are not absorbed by the body as carbohydrates, they were not calculated into the nutrition information in this post.
Nutrition Information:Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 134.5Total Fat: 11.6gSaturated Fat: 4.2gUnsaturated Fat: 1.4gCholesterol: 17.9mgSodium: 197.2mgCarbohydrates: 3.1gFiber: 1.8gSugar: 0.6gProtein: 6.1g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
This recipe is perfect for adding flavor extracts, such as lemon, almond, orange or more. The possibilities are endless!
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