Keto Monster Cookies - Keto Recipes

Keto Monster Cookies are colorful cookies that are attractive to all. They are nutritious, as we have crafted the recipe with great care. These cookies are low-carb & gluten-free, with a high content of fiber & proteins. By adding your preferred nutritious toppings, you can increase their nutritional value. These might be the nuts (crushed), slices of almond, or flakes of coconut. You can save these Keto Monster Cookies in a locked/sealed jar at a normal surrounding temperature for 5-6 days. They will be perfect without a fridge if you keep them away from moisture. You may also freeze them for 60/90 months.
Follow the directions, tips, & tricks to have the best results.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

Cuisine: American
Course: Snack, dessert
Preparation time: 10 minutes
Cooking time: 14 mins
Yield: Serves 18
Time in total: 24 minutes

EQUIPMENT:

An electric mixer (hand)
1 baking sheet
Oven 1
A big vessel (for mixing)

INGREDIENTS:

COOKIES:

144 g of keto sweetener (3/4 cup)
Three-fourth cup of M&M’s, 180 g
115 g of softened butter (0.5 cup)
Half cup of Choco chips (sugar-free), 92 g
2 eggs, large
Baking soda, 1/2 teaspoons
260 g of peanut butter (1 cup)
Half cup of lupin flour, 50 g
A teaspoon of vanilla essence

EXTRAS-FOR CUSTOMIZATION:

Toasted almonds (sliced/silvered)
Crushed walnuts
Pecans (toasted)
Toasted & grated coconut (unsweetened)

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INGREDIENT NOTES:

FLOUR OF LUPIN
Use the lupin flour (powdered in a fine manner). Adding it gives your cookies the structural support to have the ideal shape. Lupin flour is high in fiber & too low in carbs. You can call it the nutritional powerhouse.

SLICED ALMONDS:
We recommend that they use thin slices of almonds with their skin. They will imitate the texture of oatmeal in these cookies.

BAKING SODA:
We recommend you use baking soda here in place of baking powder. Baking powder helps the cookies to brown in a decent way & gets you the comparatively softer cookies.

M&M’s and Choco Chicks
Use keto Choco chips and M&M’s of a good quality brand.

PEANUT BUTTER (CREAMY):
Use a good brand of peanut butter. If you are using an unsalted version, then include a pinch of salt too. Otherwise, go for salted peanut butter.

SWEETENER:
Any keto sweetener will work best here. You may go for swerve brown or allulose, as we don’t want these cookies to be crispy.

BUTTER:
Use unsalted butter if your peanut butter is salty. Otherwise, the cookies will be extra salty. A tiny pinch of salt will improve the flavor but too much salt will ruin the taste.

INSTRUCTIONS:

Switch the oven on & heat it empty at 175 degrees C.
Spread the sheet (parchment) on the sheet of baking.
Place a normal-sized vessel in your workplace.
Include the butter & sweetener in that.
Beat them well till they mix using an electric mixer (hand) or whisk.
After that, include the eggs & beat until frothy.
Next, include the peanut butter & essence of vanilla.
Beat a little to make a smooth paste.
Now, include the baking soda & lupin flour.
Mix to combine well till you get the firm dough.
Now include Choco chips & keto M&M’s.
Include any optional toppings of your choice from the above list.
Mix the toppings well so that they distribute in an even manner in the whole dough.
Now start shaping the cookies.
Take about two tablespoons of dough & roll them into the ball.
Place the balls at a distance of five cm on the baking sheet.
Press them to make them flat & insert them in the oven (heated).
Give them 13/15 minutes to bake & then take them out.
Place them on the rack (cooling) once they cool enough to handle.

TIPS:

If it becomes difficult for you to shape the cookies, then keep the dough in the fridge for 0.5 hours. It will become firm to handle. This way you can work on them with ease.

When you check the cookies after the timer ends, they will still be soft. Don’t overbake them. They will be crispy in the proper way once they come to the surrounding temperature.

STORAGE INFORMATION:

FREEZER:
Pack these cookies in a container or bag that must be suitable for freezing. You may freeze them for 60/70 days.

FRIDGE:
Lock the cookies in a sealed container & save them in the fridge for 14/15 days.

At Surrounding Temperatures:
You can keep the cookies locked in a jar for 5–7 days. You just need to make certain they stay dry.

FAQs:

How to handle the dough if it is too soft or sticky?
If you face difficulty handling the dough, keep it in the fridge to set. Then it will be easy to handle.

Why are these cookies so famous?
These cookies are too delicious and an all-time favorite of the kids as well as adults. You can enjoy many flavors in a single cookie (peanut butter, chocolate chips, & your choice of toppings). It is also colorful with M&M’s. All items used in it are low in carbs.

What makes almonds different when we make them sliced/sliced & silvered?
We first peel the almonds & then chop them into thin slices. We call these peeled & sliced ones, silvered almonds. While sliced almonds have their skin over them, we slice them with their skin on. The sliced almonds give a nice look when we use them for decorations.