These deliciously easy to make Keto Chocolate Chip PB Fit Cookies are low in carbs AND calories. They use beef gelatin and a handful of simple ingredients to make them irresistibly soft and chewy!
Most of my healthy (well, healthier) eating journey has been focused around calories. For years, they were the only macros that I focused on, and the only ones that I really cared about. I mean, it worked. I would stay within my calorie budget, and the extra pounds would stay at bay.
I didn't see the need to really worry about protein intake or carb count, because in my mind I was like "if the system isn't broken, why try to change it?"
However, beginning in 2019, that all changed when my wedding date began to creep up and I couldn't shake the mid-gut bloat for the life of me. That was when I discovered the world of the ketogenic diet and how successful it could be to shed the bloat and get me into that little white dress.
How to Calculate Net Carb Count
For the months leading up to our wedding day, I decided to give the Keto diet a shot and aimed to keep my daily net carb count under 25 grams.
Now, net carbs is totally different from total carbs. Net carbs are calculated by subtracting the grams of fiber and sugar alcohols from the total carb count. When eating Keto, it's important to lean on high fiber, moderate protein, very low carb foods.
In the beginning, I scoped out a ton of delicious looking, relatively easy Keto recipes. While they were definitely low carb, sometimes the calorie count was astronomical. The reason for this, is that a lot of the low carb substitutes focus on using cheese to replace many higher carb ingredients like flour and bread.
This was an issue for me, because I couldn't just go on eating a ridiculous amount of calories a day. Whether I could still lose weight or not - it just did not sit right with me.
Another road-block that I encountered was my unrelenting sweet tooth. I knew that if I was going to cut back on carbs and sugar, I HAD to have an army of low carb sweet treats at my beck and call. That was when I discovered what I consider to be staple low carb ingredients like almond flour and Lakanto sweetener.
In this little corner of the internet, you will find that a vast majority of my low carb recipes will also be relatively low calorie. This makes them versatile for anybody eating low carb, low calorie, gluten free and anything in between!
Almond Flour: this is the main star of these Chewy Keto PB Fit Chocolate Chip Cookies. I highly suggest using a finely ground one in order to achieve the best texture. My favorite brand is this one.
PB Fit Powder: This is one of my favorite ingredients - like ever. With just 70 calories and 2g net carbs per 2 tbsp. It's the perfect healthy way to add that scrumptious peanut butter taste to many recipes.
Beef Gelatin Powder: This is the magic ingredient that makes these Keto cookies so nice and chewy! I first heard of adding beef gelatin powder to cookies from Keto Connect and it is genius...truly genius.
Lily's Chocolate Chips - These chocolate chips are sweetened with stevia and erythritol, keeping the net carb count at 2g per serving.
Sweetener - You may use any calorie free sweetener that you prefer. In this particular recipe, I use Lakanto Monk Fruit/Erythritol Sweetener. I love it because it tastes extremely close to sugar in baked goods and can be subbed for sugar in a 1:1 ratio.
Remaining Ingredients - Egg whites, baking powder, cinnamon, nutmeg, vanilla, salt and vegetable oil spread
All of these ingredients bring these deliciously chewy keto cookies in at just 3g net carbs per cookie!
How to Make Chewy Keto PB Fit Chocolate Chip Cookies
- In a medium bowl, microwave the vegetable oil spread for 15 seconds or until very softened. Add in the sweetener, vanilla extract and egg whites. Whisk until thoroughly combined and set aside.
- In a separate large bowl, combine the almond flour, baking powder, salt, PB Fit powder and beef gelatin. Gradually add in the bowl of wet ingredients and whisk until combined. Fold in the chocolate chips.
- Line a baking sheet with parchment paper. Using a spoon or cookie scoop, place 14 balls of cookie dough onto sheet, spaced about ½ inch apart. Using your hands, gently press the cookie dough balls down to form cookie shapes.
- Bake in oven at 350 degrees for 20 minutes. Allow to cool and enjoy!
Add-ins and storage
While these cookies are absolutely ah-mazing just as they are. They are totally customizable! Feel free to experiment with various nuts or seeds for added fiber. You could even substitute the milk chocolate chips with Lily's White Chocolate Chips!
These cookies can be stored in the refrigerator for up to a week or in the freezer for months. If refrigerating, be sure to let cool thoroughly and then store in an airtight container. If freezing, allow to cool and then store in a heavy duty freezer food storage bag.
When you're ready to eat them, pop them in the microwave until warm and soft again. These cookies regain their irresistibly chewy texture when they are heated back up!