What Are Keto Protein Cookies?
Keto protein cookies are a delicious, high-protein treat and they really one of my favourite keto snacks. They take less than 5 minutes to make and roll and only 10 minutes to bake. Simple, quick and easy and 10g of protein per cookie!
Made with simple ingredients like whey protein powder, dark chocolate, and fibre syrup, these cookies pack a nutritional punch while satisfying your sweet tooth. They’re chewy, chocolatey, and, best of all, easy to whip up when you need a quick snack or post-workout boost.
Related recipes: Almond Flour Chocolate Chip Cookies / Keto Peanut Butter Protein Cookie Dough Balls
Why I Love Keto Protein Cookies
I love keto protein cookies because they’re the perfect blend of flavour and function. They satisfy my sweet cravings while keeping me full and energized, making them a go-to snack for busy days. Plus, they’re so easy to customize that I never get bored—there’s always a new flavour combination to try! This recipe has always been my favourite of all keto cookie recipes.
The Ingredients
How To Make Whey Protein Cookies
Step 1. Preheat the oven to 170°C fan/190°C static/375°F. Line a large baking sheet with baking paper.
Step 2. Place syrup and chocolate into a heat-proof large mixing bowl and microwave on high for 1 minute.
Step 3. Stir the warm mixture until smooth and combined.
Step 4. Stir in the oil and protein powder, and mix until a smooth dough is achieved. You really need to massage it well to make it smooth. If it is too soft, add more WPI; if it is too dry, add a little more syrup or oil. You can see how smooth mine is in the pictures.
Step 5. Scoop out approximately a 1-2 tablespoon-sized piece of dough (I like mine small) and roll it into a ball. Place onto the prepared baking tray. Repeat with the remaining dough.
Step 6. Bake for 10 minutes. Leave the cookies to cool on the tray completely to crisp up.
Flavor Variations and What to Serve with Them
The beauty of keto protein cookies is that you can easily customize them to suit your taste. Here are a few ideas:
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- Chocolate Peanut Butter: Add a tablespoon of natural peanut butter to the dough for a rich, nutty flavor.
- Coconut Chocolate: Mix in some unsweetened shredded coconut for a tropical twist.
- Mint Chocolate: Add a few drops of peppermint extract for a refreshing minty kick.
- Salted Caramel: Use a salted caramel-flavored syrup for a sweet and salty combo.
- Honey Jumbles: I made sugar-free Honey Jumbles using Lorann Oils Honey Emulsion and Amino Z Honeycomb whey protein isolate. I frosted with sugar-free white chocolate. They were amazing!
These cookies are perfect on their own, but you can also pair them with a cup of coffee or chai masala tea for an extra treat. They’re great for breakfast, as a snack, or even as a quick dessert after a meal.
Frequently Asked Questions
While whey protein isolate is recommended for the best texture, you can experiment with plant-based protein powders. Just be aware that the texture may vary slightly, and you may need to adjust the amount of liquid or oil.
The dough should be smooth and easy to shape. If it’s too dry, add a bit more syrup or oil. If it’s too sticky, mix in a bit more protein powder until it’s just right.
Yes, baking helps to set the cookies and gives them a slightly crisp exterior. If you prefer a softer, no-bake version, you can skip the oven, but the texture will be different.
Best Ways to Store Protein Cookies
To keep your healthy protein cookies fresh, store them in an airtight container at room temperature for up to 1 week. If you want them to last longer, refrigerate them for up to two weeks or freeze them for up to three months. When freezing, layer parchment paper between the cookies to prevent sticking. Let them thaw at room temperature.
Next Recipes To Try
Here are just a few more delicious low carb keto protein recipes to try soon.
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Keto Protein Cookies
Equipment
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Ingredients
- 200 g (7 oz) Clear or Gold Fibre Syrup see notes
- 40 g (1 ⅖ oz) dark chocolate
- 1 tablespoon MCT oil or neutral tasting oil of choice
- 120-160 g (1 1/4 cups) whey protein isolate
Instructions
- Preheat the oven to 170°C fan/190°C static/375°F. Line a large baking tray with baking paper.
- Place syrup and chocolate into a large heat-proof bowl and microwave on high for 1 minute.
- Stir the warm mixture until smooth and combined.
- Stir in the oil and protein powder, and if it becomes too hard to mix switch to gloved hands and mix until a smooth dough is achieved. You really need to massage it well to make it smooth. If it is too soft add more WPI if it is too dry add a little more syrup or oil. You can see how smooth mine are in the pics and the video.
- Scoop out approximately a 1-2 tablespoon-sized piece of dough and roll it into a ball. Place onto the prepared baking tray. Repeat with the remaining dough.
- Bake for 10 minutes. Leave the cookies to cool on the tray completely to crisp up.
Notes
- Storage Tips: Store your keto protein cookies in an airtight container at room temperature for up to a week. For longer storage, keep them in the fridge for up to two weeks, or freeze them for up to three months. If freezing, separate layers with parchment paper to prevent sticking.
- Ingredients Tips: Use high-quality dark chocolate and whey protein isolate for the best results. If you’re substituting ingredients, such as using a different protein powder or oil, adjust the quantities slightly to achieve the right dough consistency.
- Substitutions: For a dairy-free option, use a plant-based protein powder and swap butter for coconut oil. You can also experiment with different flavours by adding extracts like vanilla, almond, or peppermint.
- Tips for how to make protein cookies: When mixing the dough, be patient and take your time to ensure it’s smooth and well-combined. For extra flavour, you can sprinkle a bit of sea salt on top before baking, or add some chopped nuts or sugar free chocolate chips to the dough.
Your Own Notes
Nutrition
3 responses to “Low Carb Protein Cookies”
Great recipe, so delicious with just the perfect amount of crunch (and the uncooked dough is nice too!!) – having had this, I’m going to definitely try the Pfefferneusse from The Cookie Jar book!!!
Waiting for them to cool was the hardest part.
Thank you so much, I’ve been looking for a recipe like this one and it delivered!!!
I just love these cookies. So quick and easy to make. Satisfies the sweet cravings and you can choose so many different flavours for variety. Never get bored with the one flavour. Yum yum 😋
These are definitely very easy protein cookies to make and they taste amazing too. I am looking forward to trying different flavours now I have my new Amino Z WPI flavours.
Thanks for another great recipe Megan.
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