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LOW CARB CHOCOLATE CHIP COOKIES

These cookies are made with almond flour (blanched, but almond meal works too), and you’ll find that almond flour bakes a little bit darker than your usual all-purpose flour. So, don’t let the dark edges that appear almost burnt turn you away. These are crunchy, crumbly on the outside with a nice caramel flavor with a soft center. And I kid you not they taste even better frozen. Which is the weirdest thing I have ever heard of but it’s no joke. The best part about that is you can make a huge batch of these, keep in the freezer for longer shelf life, eat frozen or let them thaw. And, if you want them to taste like they’re fresh out of the oven you can stick a few in the microwave for 5-10 seconds depending on your microwave.

I’ve been on a mission the last few months to find healthier alternatives to pretty much anything edible without so much sugar and refined carbohydrates. Had I not gone on that mission I would’ve never discovered how amazing going keto with a chocolate chip cookie recipe would be. It’s so amazing that quite frankly, I don’t care to have another regular chocolate chip cookie ever again. For the brown sugar substitute, there are tons of brands with different ingredient options out there that you can choose from. But personally I like the ones that use stevia.

The carb count is ridiculously low at about 40 grams of carbs for the entire batch of approx. 3 dozen cookies should you use chocolate chips sweetened with stevia like Lilly’s Chocolate Chips. Which means just a few carbs per cookie max. Just keep in mind though, while these are much healthier to eat, they still are high calorie so that doesn’t mean you can eat a ton of them and not gain some weight! Lastly, when using a cookie dough scooper to portion out the cookies I like to use a spoon wrapped in plastic wrap to squash them a little for a proper cookie shape. Although, you don’t have to! If you don’t, you’ll want to bake them an extra minute or two so the center gets cooked through.

Print Recipe
LOW CARB CHOCOLATE CHIP COOKIES
Servings
dozen
Ingredients
Servings
dozen
Ingredients
Instructions
  1. In a large bowl mix the almond flour, baking soda, baking powder, and salt together. Set aside.
  2. Combine the butter, coconut oil, and brown sugar substitute together in a standing mixer. Then, add the vanilla extract and eggs.
  3. Once everything is mixed well, add the flour in two parts.
  4. Toss in the chocolate chips and use a large spoon to mix them into the dough.
  5. Use a tablespoon cookie dough scooper to evenly portion out the cookies onto a baking sheet with parchment paper.
  6. Bake at 375 F degrees for about 11-13 minutes. Let cool before transferring to a plate.

PAD SEE EW

Pad See Ew (properly spelled, Phat Si Oi) is a popular stir-fry noodle dish next to Pad Thai. Personally I love Pad See Ew so much more and have always wanted to figure out how to make it at home. With much research reading various recipes and making it a few times, I felt it was more rewarding to make the sauce from scratch than to go to an Asian market and buy bottled sauce.

Keep in mind the recipe calls for a good portion to feed a few very hungry people but I love to double or triple the sauce recipe and keep it refrigerated for later uses.  Also, like most of my recipes I share, this isn’t meant to make as is and deal with it. Feel free to add more low-sodium soy sauce in the end if you like more of a saltier taste. Add more garlic to the sauce if you’re a garlic lover. I’ve learned some will add extra of the oyster sauce for more sweet and savory. For this recipe I wanted to try and make an even balance with everything so that you can enjoy as close to the traditional way as possible.

Oh! Not to forget about the noodles. If you can’t find the really wide noodles, don’t worry! I have a hard time finding them as well… so long as you’re getting the Asian rice noodles. It’s almost impossible to find fresh but the dried packages is perfectly fine. Just cook in boiling water as you would with regular pasta. Mind you though read the instructions because it doesn’t take as long to cook and you’ll be tossing them into a hot pan/wok to cook for a few minutes more!

Print Recipe
PAD SEE EW
Servings
servings
Ingredients
MARINADE
SAUCE
ASSEMBLE
Servings
servings
Ingredients
MARINADE
SAUCE
ASSEMBLE
Instructions
  1. In a bowl combine the chicken, soy sauce, and baking soda thoroughly. Cover and let sit in the fridge for at least 30 minutes to an hour.
  2. In another bowl combine all the ingredients for the sauce and whisk everything together thoroughly. You can do this the day before and let it sit overnight in the fridge for a more robust flavor.
  3. Have a big pot of water boiling for the noodles. Follow the cooking directions on the package and cook until about a minute before it's done.
  4. In a very large pan or wok on high heat put in the coconut oil, chicken, and eggs. With a metal spatula toss everything around until the chicken is nearly cooked through. Then, add in the broccoli for a few more minutes.
  5. When the chicken and broccoli are about done then, toss in the noodles and sauce. Constantly toss everything around for a couple minutes to get the sauce mixed evenly.