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Keto Magic Cookies: High-Protein Holiday Recipe

Keto Magic Cookie
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Keto Magic Cookies – Short Description

These high-protein keto magic cookies are crumbly, but should not be dry.  If you find them dry then use 1/2 cup of coconut oil rather than 1/4 cup.  The cookies are loaded with chocolate chips, walnuts, and pecans while delivering an impressive 10g of protein per cookie and only 3g net carbs. Made with whey protein isolate and heart-healthy almond butter instead of traditional flour and dairy butter, they’re perfect for anyone following a low-carb or keto lifestyle. The secret? Using protein isolate as the base and refrigerating for 2+ hours to achieve that perfect chewy texture with crispy edges. With optional caramel extract and Swerve brown sugar substitute, these cookies taste indulgent while supporting your macros—ideal for holiday treats, meal prep, or post-workout snacks.

Ingredients

Wet Ingredients:

  • 4 large egg yolks – Binds dough and adds richness without excess water
  • 1/4 to 1/2 cup refined coconut oil – Solid fat creates structure and texture
  • 1/2 cup almond butter – Provides moisture and heart-healthy fats
  • 1 tsp vanilla extract – Enhances sweetness perception
  • 1 tsp caramel or butter extract (optional) – Adds authentic magic cookie flavor

Dry Ingredients:

  • 1 cup unsweetened whey protein isolate – Forms the protein-rich base
  • 1/2 cup Swerve brown sugar substitute – Delivers caramel notes without carbs
  • 1/2 cup unsweetened shredded cococnut
  • 1/3 cup walnuts – Adds omega-3s and crunch
  • 1/3 cup pecans – Provides buttery texture
  • 3/4 cup sugar-free chocolate chips – Essential for magic cookie indulgence
  • 1 tsp baking powder – Creates slight lift without leavening agents

Instructions

  1. In a bowl, combine all wet ingredients. Mix well.
  2. Add protein isolate and sweetener to wet ingredients. Work dough together with hands. Mix well.
  3. Add remaining ingredients (shredded coconut, walnuts, pecans, chocolate chips, and baking powder). Continue to work dough until most of the nuts and chips stay in the dough. Don’t worry about stragglers—we can add them at the end.
  4. Divide the dough into 12 equal balls.
  5. Line a baking sheet with parchment paper. Lay out the balls.
  6. Press the balls down. Add the extra chips if any left in the mixing bowl. Garnish with more walnuts or pecans if desired.
  7. Bake at 350°F (175°C) for 8 to 10 minutes until edges are golden.
  8. Set on rack to cool.
  9. Refrigerate for at least 2 hours so cookies have time to harden and bind.
  10. Enjoy!

Notes

Nutritional Information:

The nutritional info is a general guide based on my brands, which vary by country and regulations (e.g., Canada allows “No Added Sugar” but not “sugar free”). I don’t count carbs from any sweeteners like monk fruit, erythritol, or stevia (pure forms or zero-carb blends), psyllium husks (fiber), or the small amount of sugar used to activate yeast. I use zero-carb baking powder. Always calculate your own values from your brands and amounts—those numbers matter most.

Nutritional Values Per Cookie (recipe makes 12):

  • Calories: 281 kcal
  • Total Carbs: 4.8g
  • Fiber: 1.8g
  • Net Carbs: 3g
  • Protein: 10g
  • Fat: 25.8g

Find it online: https://sinlesssourdough.com/keto-magic-cookies-high-protein-holiday-recipe/

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