Soft, peanut-buttery cookies that deliver 12 g protein and just ≈ 2 g net carb each—no almond flour needed. Made with Sweet Like Sugar (allulose + monk fruit), micellar casein, peanut protein and a scoop of our Vanilla Keto Shake base for extra creaminess and flavour.
Ingredients
- 100 g whole egg (~2 large)
- 100 g Sweet Like Sugar (allulose + monk fruit)
- 80 g unsalted butter, melted
- 70 g Micellar Casein (≈ 5 scoops)
- 60 g Peanut Protein Isolate (≈ 3 scoops)
- 51 g Soluble Tapioca Fiber (≈ 5 Tablespoons)
- 45 g Vanilla Keto Shake (2 scoops)
- 40 g heavy whipping cream
- 4 g double-acting baking powder
Pro tip: Add some Lily's chocolate chips (white or dark)
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Method
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Preheat & Prep
Preheat your oven to 175 °C (350 °F) and line two baking sheets with parchment paper. -
Whisk Wet
In a medium bowl, whisk together the egg, Sweet Like Sugar, melted butter and heavy cream until fully combined. -
Fold in Dry
Add the micellar casein, peanut protein, tapioca fiber, Vanilla Keto Shake and baking powder. Gently fold with a rubber spatula until you have a soft, slightly sticky dough. -
(Optional) Chill Dough
If the dough feels too loose to handle, cover and chill for 10–15 minutes—this helps firm it up for easier shaping. -
Portion & Shape
• Scoop out 10 portions of ~55 g each.
• Lightly grease your hands (or spray them) and roll each portion into a smooth ball.
• Place the balls 3 cm apart on the prepared sheets, then press each one down to about 1 cm thick with the palm of your hand or the bottom of a glass. -
Bake
Bake for 10–12 minutes, until the edges are set and the tops no longer look wet. The centers should remain soft and slightly tacky. -
Cool & Serve
Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container in the fridge for up to 5 days.
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Nutrition Facts (per 55 g serving)
18g Carbs - 6g Dietary Fiber - 10 Allulose = 2g Net Carbs
