14 Low Carb Cookies Recipes That Make the Best Keto Christmas Cookies too! (2024)

FAQs

Which flour has the lowest carbs? ›

The most commonly used flour which is the lowest in carbs is coconut flour. Note: Psyllium has the lowest carbs, however, psyllium is generally not used to bake entire cakes or cookies, it's used in smaller quantities to add bulk, fiber, and elasticity.

Coconut flour

Coconut flour is a very fine, powdery flour made from coconut flesh. Its mild coconutty taste works in most desserts, which is what it's most commonly used for. Next to almond flour, it's one of the most popular and commonly used keto flours.

People can use a variety of flours to replace almond flour, depending on their dietary requirements. Other nut flours such as walnut or macadamia have similar nutritional profiles and are suitable for people following low-carb or keto diets. People can also use flours made from seeds such as sunflower or flaxseed.

"I would recommend consuming one cookie per serving and treating these like a treat—not a meal—in a pinch," Shapiro says. The keto diet is about eating high-fat foods for their satiating effect, so you're better off eating something more wholesome for your morning meal.

Nutrition Facts

As you can see, almond flour is far higher in fat than coconut flour, making it superior for those following a Ketogenic Diet, or a Low Carb High Fat (LCHF) diet. Coconut flour is far higher in carbohydrates than almond flour.

Almond flour is often considered the keto “all-purpose” flour. Generally, you can use almond flour at a 1:1 ratio with regular flour.

Allulose. Allulose is a rare sugar found naturally in small quantities in fruits like figs and raisins. It has about 70% of the sweetness of sucrose (table sugar) but only 10% of the calories, making it a fantastic option for keto baking.

Peanut butter can definitely be part of a keto diet, but it's best to stick to plain options that are free of extra flavors and sweeteners. Almond butter is a good choice, too, and it's slightly lower in carbs. Additionally, you should be mindful of your portion size if you're trying to lose weight.

Is oatmeal keto-friendly? No, not unless you're interested in only a spoonful a day. Oatmeal is high in net carbs, which doesn't fit the low carb, high fat strategy needed to achieve ketosis.

Almond flour , the most commonly known and used nut flour – is available in most grocery stores and relatively simple to use when replacing high-carb flours. Due to its high fat content, and lack of gluten, you may require additional eggs or baking powder to give your baked goods more structure.

What is the nut free keto flour? ›

Sunflower flour is a great nut-free alternative to almond flour. It's fine-textured, gluten free, high in fiber and friendly to keto and vegan baking. Another 100% plant-based whole food flour, you can make it yourself by grinding sunflower seeds or buy it from the store.

Consuming too many carbs can kick your body out of ketosis — and it takes several days to 1 week to get back into it. In the meantime, your weight loss may be disrupted.

The ketogenic diet has a lot of health benefits. When it comes to weight loss, it the most effective diet plans. However, you must adhere to the diet requirements for you to have positive results. There is no limit regarding the number of times you should eat in a day.

As with bread and pasta, those starchy corn and potato chips we love are terrible for keto. Your body will break them down for energy and pull you out of ketosis, so don't even think about it. There is no real easy way to incorporate potatoes or corn into your diet while on keto.

If you're craving baked goods, try swapping out white flour for whole grain flour, which has more fiber and a better nutritional profile ( 32 ). You might also consider subbing coconut or almond flour for white flour, as these alternative options tend to be lower in carbs.

Lupine flour

This domestic plant has a very high concentration of protein and contains valuable dietary fibre. Already the addition of 10 % of lupine flour to doughs results in an improved water binding capacity, prevents dough from crumbling and results in especially fine-pored bakery goods.