Keto Monster Cookies: A Guilt-Free Treat

For those following a low-carb, high-fat (keto) diet, finding suitable treats can be a challenge. However, these keto monster cookies offer a delicious and satisfying option. Packed with healthy fats and minimal carbs, they are perfect for ending a long day or celebrating a special occasion.

What are Monster Cookies?

Traditional monster cookies are thick, chewy cookies loaded with oats, peanut butter, M&Ms, and chocolate chips. They are colorful and popular with kids, making them ideal for birthday parties and other gatherings. However, the high sugar and carbohydrate content of traditional monster cookies make them unsuitable for those on a keto diet.

The Keto-Friendly Twist

This recipe recreates the classic monster cookie experience while adhering to keto principles. Key substitutions ensure a low-carb treat without sacrificing flavor or texture.

Ingredient Substitutions

• Oats: Instead of oats, which are high in carbs, this recipe uses unsweetened shredded coconut as a base.
• Flour: Traditional flour is omitted, and almond flour and coconut flour are used instead to maintain a low-carb profile.
• Sugar: Instead of refined sugar, the recipe uses keto-friendly sweeteners like Swerve Brown (an erythritol-based brown-sugar substitute), granular erythritol, monk fruit sweetener, or stevia.
• M&Ms: Regular M&Ms are replaced with sugar-free alternatives like Lily’s Candy Coated Chocolate Pieces, which are sweetened with stevia and erythritol and colored with natural concentrates.

Keto Monster Cookie Recipes

Here are a few variations of keto monster cookie recipes, combining the information provided.

Recipe 1: Flourless Keto Monster Cookies

This recipe emphasizes a flourless approach, relying on peanut butter and other ingredients to bind the cookies.

Read also: Easy Low-Carb Cheese Crackers

Ingredients:

• Peanut butter (unsweetened, natural)
• Butter or ghee (melted)
• Brown sugar substitute (e.g., Swerve Brown)
• 2 Eggs
• Vanilla extract
• Oats
• Baking soda
• Cinnamon
• Sugar-free chocolate chips
• Lily’s Candy Coated Chocolate Pieces (or other sugar-free M&M substitute)
• Shredded coconut
• Chopped nuts (e.g., pecans)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a large bowl, mix together the wet ingredients until smooth: peanut butter, melted butter/ghee, brown sugar substitute, eggs, and vanilla extract.
3. Stir in the oats, baking soda, and cinnamon.
4. Add the sugar-free chocolate chips, Lily’s Candy Coated Chocolate Pieces, shredded coconut, and chopped nuts.
5. Use a large cookie scoop to drop rounded balls of dough onto the prepared baking sheet, leaving 2 inches of space between them.
6. Add a few extra Lily’s Candy Coated Chocolate Pieces on top of each dough ball.
7. If you prefer thinner cookies, gently flatten the tops of the dough before baking.
8. Bake for 10-13 minutes, until the edges are barely golden brown.
9. Let the cookies sit on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.

Recipe 2: Almond and Coconut Flour Keto Monster Cookies

This recipe uses a combination of almond flour and coconut flour for a more traditional cookie texture.

Ingredients:

• 1/4 cup salted butter, room temperature
• 1/4 cup peanut butter or nut butter of choice
• 3/4 cup sweetener of choice (monk fruit, stevia, Splenda, etc.)
• 1 Egg
• Almond flour
• Coconut flour
• Flax seed meal
• Baking soda
• Salt
• Nuts, sugar-free chocolate chips, chia seeds, hemp hearts, coconut flakes (optional mix-ins)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Blend together the butter, nut butter, sweetener of choice, and vanilla extract.
3. Add in the egg and blend.
4. In another bowl, combine the almond flour, coconut flour, flax seed meal, baking soda, and salt. Mix well.
5. Add the dry mixture into the wet mixture and blend until well mixed.
6. Add your desired mix-ins, like nuts, sugar-free chocolate chips, chia seeds, hemp hearts, coconut flakes, etc.
7. Roll the dough into 14 balls and place them on a greased or parchment paper-lined cookie sheet. Press them down slightly.
8. Bake for 8-9 minutes. Remove from oven and let them cool slightly before moving them to a cooling rack.

Recipe 3: Keto Monster Cookie Bars

For a midway point between crust and cookie, these monster cookie bars are a perfect option.

Ingredients:

• 2 tablespoons heavy whipping cream
• 1/4 teaspoon table salt
• 1/3 cup granulated sweetener (e.g., Truvia)
• 2 tablespoons unsalted butter, melted
• 1/4 cup creamy peanut butter, natural
• 2 tablespoons coconut flour, finely ground
• 3/4 cup almond flour, super finely ground
• 1/4 teaspoon xanthan gum
• 3 packs Atkins Endulge Peanut Butter Candies
• 1 teaspoon vanilla extract
• 4 pieces Atkins Endulge Peanut Butter Cups

Instructions:

1. Preheat oven to 325°F (160°C). Prepare a 7 ½ by 6-inch baking dish with parchment paper.
2. In a medium bowl, combine granulated sweetener, room temperature peanut butter, melted butter, heavy cream, vanilla extract, and salt until well combined and no clumps of sweetener remain.
3. Add almond flour, coconut flour, and xanthan gum, mixing until peanut butter and flour are completely incorporated and a smooth batter forms.
4. Scrape about half of the batter into the prepared baking dish, pressing into an even layer.
5. Top evenly with Atkins Endulge Peanut Butter Candies and diced Atkins Endulge Peanut Butter Cups.
6. Crumble remaining peanut butter dough evenly over the top and gently press the dough down, creating an even top layer.
7. Bake for 15 minutes, rotate, and bake another 10-15 minutes, or until golden brown on top. Watch carefully in the last 5 minutes to ensure it does not burn.
8. Allow to cool in the baking pan for 20 minutes, remove from the pan to cool completely (another 45 minutes), before cutting into 12 even pieces.

Tips for Success

• Peanut Butter: Always use unsweetened peanut butter without any added oils to keep the carb count low.
• Sweetener: Adjust the amount of sweetener to your preference. Different sweeteners have varying levels of sweetness.
• Mixing: The cookie dough will be sticky and thick. Use a large spoon or spatula to combine the ingredients.
• Portioning: Portion the dough evenly to ensure uniform baking.
• Pressing: Gently press down on each portioned dough mount, as the cookies won’t spread much during baking.
• Don’t Overbake: Overbaking can lead to dry, crumbly cookies. Bake just until the edges turn golden brown.
• Cooling: Allow the cookies or bars to cool completely before serving, as they can be crumbly when warm.
• Vegan Option: To make the recipe vegan, use a flax egg as an egg substitute. Note that vegan cookies might be more fragile, so let them rest on the baking sheet a bit longer before removing them.
• Nut-Free Option: Try substituting sunflower seed butter or pumpkin seed butter for peanut butter.

Nutritional Information

Nutritional information can vary based on specific ingredients and portion sizes. However, these keto monster cookies are designed to be low in net carbs, high in fat, and moderate in protein. One serving of keto monster cookies has approximately:

• Calories: 165
• Net Carbs: 2.8g
• Protein: 4.0g
• Fat: 13.7g
• Fiber: 3.5g

Read also: Keto Calorie Counting: A Detailed Guide

Read also: Magnesium Supplements for Keto

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