Soft, buttery, and lightly sweet—these low-carb protein cookies are perfect for a healthy treat without the sugar crash!
🧾 Ingredients (10–12 cookies)
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- ⅓ cup low-carb sweetener (erythritol/monk fruit)
- 1 cup almond flour
- ¼ cup vanilla protein powder
- ½ tsp baking powder
- ½ tsp vanilla extract
- ½ cup chopped pecans
👨🍳 Instructions
1️⃣ Preheat
Preheat oven to 350°F (175°C) and line a baking tray.
2️⃣ Mix Wet Ingredients
Beat cream cheese, butter, and sweetener until smooth.
3️⃣ Add Dry Ingredients
Mix in almond flour, protein powder, baking powder, and vanilla.
4️⃣ Fold in Pecans
Stir in chopped pecans.
5️⃣ Shape
Scoop small balls, place on tray, and gently flatten.
6️⃣ Bake
Bake for 10–12 minutes until lightly golden.
7️⃣ Cool
Let cool completely—they firm up as they cool.
⏱️ Time
- Prep: 10 minutes
- Bake: 12 minutes
- Total: ~25 minutes
📊 Nutrition (Per cookie)
- Calories: ~120
- Protein: 5–6g
- Carbs: 3–4g (low net carbs)
- Fat: 10g
⭐ WW Points: ≈2 Points
💡 Tips
- Don’t overbake—cookies stay soft inside
- Use finely ground almond flour for best texture
- Chill dough for 15 minutes if too soft
❓ FAQs
1️⃣ Can I skip protein powder?
Yes, replace with more almond flour (slightly less protein).
2️⃣ Are these keto-friendly?
Yes, they’re low-carb and sugar-free.
3️⃣ Can I use other nuts?
Yes—walnuts or almonds work great.
4️⃣ How to store?
Keep in fridge up to 5 days or freeze for longer.