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Low Carb Brownie Cookies with Cream Cheese Chunks

A brownie in the shape of a cookie with a soft center and dabs of melted cream cheese scattered throughout.  Have I sold you on it yet?  This brownie also includes extra protein, and flaxseed.  Flaxseeds are basically little seeds that are all fiber and omega-3 fatty acids.  The fiber content is so high that there are no effective net carbs (carbohydrates minus fiber).  Wait a second….a flour like substance that is soooo  low carb it is “0” carbs!  Yes.  Best of all it is not a man made chemical that is zero carbs but straight from nature.  You just have to make sure you consume the flax seeds in their ground form to allow your body to ingest the nutrients. 

Fitsugar.com outlines the health benefits of flaxseed:
  1. Excellent sources of omega-3 fatty acids.  One tablespoon of flaxseed offers 1.8 grams. 
  2. Reduces the inflammation that leads to conditions such as asthma, rheumatoid arthritis, migraine headaches, and osteoporosis.
  3. Helps promote bone health.
  4. Lowers total cholesterol and LDL cholesterol levels, and it may lower blood.
  5. One tablespoon contains 3 grams of fiber, so they can help prevent constipation.
  6. Promotes regular digestion and may aid in breast cancer prevention.
Store flaxseed in the fridge since it contains good for you fats that will not go rancid as fast when kept in a cooled temperature.  Also, if this is your first time eating flaxseed limit your portions since it is incredibly high in fiber.

Low Carb Brownie Cookies with Cream Cheese Chunks Recipe

Ingredients:
·         1 egg
·         2 tbsp of unsweetened cocoa
·         1 tbsp of Splenda
·         1/2 scoop of vanilla protein powder (I used Promasil, vanilla flavour)
·         2 tbsp of golden flax seed mill
·         2 tbsp of almond flour
·         1 tbsp of cream cheese (cut into small chunks)
Makes 6 cookies*
Instructions:
1.    Preheat the oven to 350 degrees.
2.    In a bowl whisk the eggs. 
3.    In a separate bowl mix all the dry ingredients together. 
4.    Add the wet ingredients to the dry ingredients.
5.    Add the cream cheese chunks and lightly mix.
6.    Spoon the mixture onto a cookie sheet with parchment paper.
7.    Bake at 350 degrees for 8 minutes or until center is cooked.
*Notes – This recipe is for 6 cookies on purpose.  The cookies do not store well after the first day.  If you decide to double the recipe you might want to freeze some of the cookies.
Enjoy your snack!
Carol
Nutritional Facts per serving
Based on fatsecret.com
1 Cookie = Fat 4.30g, Net Carbs 1.26g, Protein 4.50g, Calories 65.17

6 Responses to Low Carb Brownie Cookies with Cream Cheese Chunks

  1. Kelly the Happy Texan January 11 at 2:32 am #

    I just found your blog. I can't wait to try your recipes!! Ill be following your blog. :)

  2. Ditch The Wheat January 11 at 2:13 pm #

    Thank you so much!

  3. Kim W March 18 at 3:22 am #

    Is the egg the only liquid? My batter came out very thick and didn't really spread into cookies – more like lumps. :)

    • Ditch The Wheat March 18 at 3:36 am #

      Hi Kim! I checked my notes I keep from making the recipe and egg is the only liquid. As you can see in the pictures they puff up and have some lumps.

  4. Amanda June 26 at 7:28 pm #

    I just tried this recipe except I used Stevia instead. Maybe that’s why they weren’t so great. The best part of them was the cream cheese. Without it they would be awful. Next time I will use real sugar or splenda. Thanks for the recipe.

    • Carol Lovett August 3 at 2:02 pm #

      Yeah, I really don’t like the taste of stevia.