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Keto Brownie Cookies with Cream Cheese Chunks

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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 soooolow 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.

Keto 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 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.
Nutritional Facts per serving
Based on fatsecret.com
1 Cookie = Fat 4.30g, Net Carbs 1.26g, Protein 4.50g, Calories 65.17

Keto Brownie Cookies with Cream Cheese Chunks

Did you make this recipe?

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© Carol Lovett

DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

Carol Lovett
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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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Carol Lovett

Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

6 Comments

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

    1. 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. 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.

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